Virulencia y enterotoxigenicidad de Yersinia enterocolitica aislada de alimentos y otros materiales biológicos / [Virulence and enterotoxigenicity of Yersinia enterocolitica isolated from foods and other biological material]

ABSTRACT

Enterotoxigenicity, virulence and antimicrobial susceptibility were studied in thirteen strains of Yersinia enterocolitica isolated from meat foods and organs of slaughtered animals. The following biotypes (B), serotypes (O) and lisotypes (Lis) were studied B2, O9, Lis X3 and B1, O7,8, Lis Xo (from thick fresh sausages); B1, O5, Lis Xz (from slender sausages); B1, O5, Lis Xz and B2, O9, Lis X3 (from bovine tongues); B1, O6, Lis Xz (from porcine tongues) and B1, O6, Lis Xz (from porcine caeca) (Table 1). Virulence was determined by i) the autoagglutination test (Laird and Cavanaugh), replacing in the Eagle medium amino acids and vitamins with proteose peptone (1