Public Health Importance of Yersinia Enterocolitica in Ice Cream Peddlery in Kaliobia Governorate
By
* Nashwa, O. Khalifa, ** Nahla, A. Abou-El Roos and ***Eman M. Sharaf
* Dept. of Zoonoses, Fac. Vet. Med. Benha Univ., **Dept. of Food Technology and Control, *** Dept. Bacteriology, Animal Health Research Institute, Dokki, Giza, Egypt.
Summary
The small scale production of peddlery ice cream is usually produced in absence of sanitary govern measures and marketed by peddler under a low hygienic condition and the ability of Yersinia enterocolitica to survive and multiply at low temperature make ice cream as a possible source for yersiniosis and constitutes a serious public health problem due to its contamination with microorganism. This study aimed to recover Yersinia enterocolitica from peddlery ice cream and palm of hands of peddlers. Samples were collected from 40 ice cream and 30 sowabs from palm of hands of peddlers. The bacteriological examination of the collected samples revealed that Yersinia enterocolitica were identified in 5 (12.5%) peddlery ice cream and 3 (10%) palm of hands of peddlers. Virulent strains of Yersinia enterocolitica isolated from peddlery ice cream and palm of hands of peddlers were 2 (40%) and 1 (33.3%) respectively. The presence of Yersinia enterocolitica in peddlery ice cream is an indication of contamination and neglected hygienic measures during production, handling or marketing. The public health importance of that germ and suggested control measures to prevent contamination were discussed .
Introduction
Yersinia enterocolitica is a foodborne enteropathogenic organism capable of growth at refrigeration temperature (Walker and Stringer, 1990) and isolated from a wide range of foods including cream and cheese (Schiemann, 1989), plain yoghourt (Abdel-Khalek, 1998), small and large scale ice cream (Amal- Sayed and Sayed, 2003) and raw and pasteurized milk (Bahout and Moustafa, 2004). Consumption of contaminated foods and milk products has been associated with outbreaks of Yersinia enterocolitica (Lee et al. 1990).
Virulence of the organism has been associated with specific serotype O3 and O9 in Europe, Africa, Japan and Canada and O8 in the United States (Songer and Post, 2005) and has been isolated from patients with appendicitis (Amal-Sayed and Howayda- Hassan, 2005). The most important manifestations of the disease are acute terminal ileitis, but at times it causes extraintestinal manifestations in the form of arthritis and erythema nodosum, but occasionally, it can also leads to fulminant spticemia and peritonitis (Reed et al. 1997).
Material and methods
Sampling :
In the present work a total of 70 sample were collected under aseptic condition from peddlery ice cream (40) palm of hand of peddlers (30) in different localities in Kaliobia governortae. The collected samples were labeled and kept in container with ice packs and transferred to laboratory without delay.
Isolation and Identification of Yersinia enterocolitica :
According to Longue et al. (2000) each sample was inoculated into phosphate buffer saline pH 7.6 (PBS) supplemented with peptone water 2% and incubated at 4°C for three weeks. A loopful of each cold pre-enrichment broth culture was streaked onto Yersinia selective agar (Oxoid) with Cefsulodin- Irgasan- Novobiocin (CIN) and incubated at 30°C for 24 hours. Suspected colonies dark-red, bull-eye like were picked up and confirmed by biochemical tests were performed after Roberts et al. (1995).
Pathogenecity test :
The markers of virulence of isolates were tested for calcium-dependent growth on Congo red-magnesium oxalate agar. Virulent strains are able to take up Congo red (CR) which associate with the presence of a virulence plasmid containing pathogenic type of Yersinia enterocolitica as described by Riley and Toma (1989).
Results and Discussion
A total of 70 samples from peddlery ice cream and palm of hands of peddler were screened bacteriologically to detect Yersinia enterocolitica (table 1). The results declared that Yersinia enterocolitica was identified in 5 samples of peddlery ice cream (12.5%) and 3 palm of hands of peddlers (10%). Our results were lower than those isolated from ice cream by EL-Sherbini et al. (1999) and Amal-Sayed and Sayed (2003) with prevalence rate 26.25 and 16% respectively. While were higher than those recovered by El-Kholy (1992) and Khalil et al. (1993) with percent 6 and 8% respectively.
Table (2): Pointed out that virulent strains of Yersinia enterocolitica isolated from peddlery ice cream and palm of hand of peddler were 2(40%) and 1(33.3%) respectively. While 3 isolates from peddlery ice cream (60%) and 2 isolates from palm of hands of peddlers (66.7%) were avirulent strains which don’t able to take up Congo red (CR) and associated with plasmidless non-pathogenic Yersinia enterocolitica. A finding was similar to that examined by (El-Prince and Sabreen, 1998).
In conclusion the present study proved that the virulent type of Yersinia enterocolitica could be recovered from peddlery ice cream and palm of hands of peddlers. Therefore, it is necessary for concerned public health authority with veterinary service to impose specific control strategies to govern production, handling and marketability of peddlery ice cream to prevent contamination and to ensure a maximum safety to consumer.
Table (1): Occurrence of Yersinia enterocolitica isolated from peddlery ice cream and peddler
Samples Examined number Positive isolates
Number %
Peddlery ice cream 40 5 12.5
Palm of hands of peddlers 30 3 10
Total 70 8 11.4
Table (2): Occurrence of virulent strains of Yersinia enterocolitica
Samples Number of isolates Virulent strains Avirulent strains
No % No %
Peddlery ice cream 5 2 40 3 60
Palm of hands of peddlers 3 1 33.3 2 66.7
Total 8 3 37.5 5 62.5
References
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الأهمية الصحية العامة لليرسينيا انتيروكوليتكا في الأيس كريم بضاعة الباعة المتجولين بمحافظة القليوبية
* نشوة عثمان خليفة ، ** نهلة أحمد أبو الروس ، *** وإيمان محمد شرف
* قسم الأمراض المشتركة - كلية الطب البيطرى – جامعة بنها ،** قسم المراقبة الصحية علي الأغذية ، *** قسم البكتريولوجى – معهد بحوث صحة الحيوان بالدقى
هناك العديد من الأيس كريم ما يصنع علي نطاق صغير في غياب من الرقابة الصحية وتحت ظروف صحية رديئة ويسوق عن طريق الباعة المتجولين مما يجعله مصدراً خطيراً من مصادر العدوي بالتسمم الغذائى يميكروب اليرسينيا ويمثل مشكلة للصحة العامة . هذه الدراسة أجريت للكشف عن ميكروب اليرسينيا انتيروكولتيكا في الأيس كريم بضاعة الباعة المتجولين وأيدي الباعة المتجولين . وقد تم جمع عدد 40 عينة من الأيس كريم و30 مسحة من أيدي الباعة المتجولين . وأجريت التجارب المعملية اللازمة لعزل الميكروب وتصنيعه وكانت نسبة عزل الميكروب 5 عينات بنسبة (12.5%) و3 عينات بنسبة (10%) في كل من عينات الأيس كريم وأيدي الباعة المتجولين . وقد تم إجراء الاختبارات المعملية للتأكد من ضراوة الميكروب وقد أسفرت النتائج عن ضراوة عدد 3 عترة من اليرسينيا انتيروكوليتكا بنسبة (37.5%) هذا ويغير ميكروب اليرسينيا في الأيس كريم مؤشر للتلوث وسوء الحالة الصحية أثناء التصنيع أو الملامسة أو التسويق . وتم مناقشة الأهمية الصحية للميكروب والطرق المقترحة لتفادي التلوث به .
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