Investigation of the Prevalence of Yersinia enterocolitica Contamination in Beef, Sheep, and Poultry Meat
| Author | Ciamak Ghazaei | en |
| Orcid | Ciamak Ghazaei [0000-0001-7802-879X] | en |
| Accessioned Date | 2026-11-10T18:30:43Z | |
| Issued Date | 2026-06-30 | en |
| Abstract | Background: Yersinia enterocolitica is a zoonotic pathogen that causes foodborne gastroenteritis and is commonly transmitted through contaminated meat. Its ability to survive at low temperatures and develop antibiotic resistance makes its presence in food products a significant public health risk. Its widespread occurrence necessitates stringent food safety measures and further investigation of contamination sources and antibiotic resistance patterns. Objectives: This study aimed to investigate Y. enterocolitica contamination in beef, sheep, and poultry meat, determine its biotypes and serotypes, and assess its antibiotic resistance patterns. Methods: A total of 350 meat samples, comprising 100 beef, 100 sheep meat, and 150 poultry samples, were collected and analyzed using microbiological, biochemical, and bioserotyping methods. Antibiotic susceptibility testing was conducted to assess resistance patterns. The study also explored the role of environmental factors in Y. enterocolitica contamination and assessed its survival under different storage conditions. Results: The overall contamination rate of Y. enterocolitica was 16.9%, with the highest prevalence in sheep meat (28%), followed by poultry (14%) and beef (10%). Bioserotyping identified three biotypes (1A, 1B, and 2), of which biotype 1A was the most prevalent (73.1%). The predominant serotype was O:5, with some isolates classified as O:3 or non-typeable. Antibiotic susceptibility testing revealed high resistance to ampicillin (84.6%) and cephalexin (76.9%), whereas 88.5% and 92.3% of isolates were susceptible to ciprofloxacin and colistin, respectively. Additional tests demonstrated increased bacterial survival at low temperatures and persistence in contaminated meat for extended periods, even under refrigeration. Conclusions: The substantial contamination of meat products, particularly sheep meat, with Y. enterocolitica highlights the potential risk of foodborne infections. Future research should focus on molecular characterization and intervention strategies to control Y. enterocolitica contamination in the food supply chain. | en |
| DOI | https://doi.org/10.5812/jcrps-172844 | en |
| URI | https://brieflands.com/journals/jcrps/articles/172844 | en |
| Keyword | <i>Yersinia enterocolitica</i> | en |
| Keyword | Food Contamination | en |
| Keyword | Meat | en |
| Keyword | Drug Resistance, Bacterial | en |
| Keyword | Food Safety | en |
| Publisher | Brieflands | en |
| Title | Investigation of the Prevalence of <i>Yersinia enterocolitica</i> Contamination in Beef, Sheep, and Poultry Meat | en |
| Type | Research Article | en |
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