Article
Detection of Yersinia spp. in meat products by enrichment culture, immunomagnetic separation and nested PCR.
Food microbiology - 1 May 2012
Estrada Cecilia S M Lucero, Velázquez Lidia Del Carmen, Favier Gabriela Isabel, Genaro María Silvia Di, Escudero María Esther
Abstract excerpt
The prevalence of Yersinia enterocolitica in meat products was assessed by four methods: cold enrichment in trypticase soy broth (A), enrichment in modified Rappaport broth at 25 °C (B), concentration by immunomagnetic separation (C) and yadA nested PCR (D). Furthermore, the pathogenic potentials of the isolates were established by phenotypic and genotypic tests, and their genomic relationships were determined by...
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