Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City

Liu Guihua; Huang Xin; Wang Yan Qiu; Zhang Weiyu; Gong Yunwei; Huang Biao

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Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City

Liu Guihua, Huang Xin, Wang Yan Qiu, Zhang Weiyu, Gong Yunwei, Huang Biao

Published in Asia-Pacific Journal of Food Science and Technology (Volume 2, Issue 1)

Received: 25 February 2020 Accepted: 14 May 2020 Published: 8 June 2020

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Abstract

Objective To understand the contamination of Yersinia in meat products sold in Changchun city. Measures and suggestions to reduce and control Yersinia contamination in food were put forward. Methods 300 fresh pork samples were collected. 150 portions of fresh beef; 150 whole chickens; A total of 600 copies. Cold enrichment of collected samples after treatment; multiple PCR detection of target genes; separate culture; primary screening of urease; API20E system biochemical identification. Results The total detection rate of Yersinia was 13.8% (83/600). The detection rate of Yersinia enterocolitica (YS) was 9.7% (58/600). The detection rate of Yersinia flexneri (YF) was 4.0% (24/600). The detection rate of Yersinia kjeldahl (YK) was 0.2% (1/600). The highest positive rate in Yersinia enterocolitica was 17.3% (26/150) in chicken. The second is pork 9.0% (27/300); Beef 3.3% (5/150). The highest positive rate of Yersinia flexneri was 7.3% (11/150) in chicken. The second is beef 3.3% (5/150); Pork 2.7% (8/300). In addition, the detected Yersinia was mainly distributed in the samples collected from farmers' markets, with a detection rate of 17.4% (60/345) far higher than 9.0% (23/255) in supermarkets, p < 0.01. Conclusion Our monitoring shows that the contamination of Yersinia in meat products is serious, with the highest detection rate in Yersinia enterocolitica, followed by Yersinia flexneri. Positive samples were mainly collected from chicken in farmers' markets. Pork and beef were also contaminated to varying degrees. There are obvious differences between Yersinia in samples collected from farmers' markets and supermarkets. It suggests that we should strengthen the supervision of meat products. To ensure the food safety of meat and meat products.

Published in	Asia-Pacific Journal of Food Science and Technology (Volume 2, Issue 1)
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Meat Products, Yersinia, Multiple PCR, Analysis of Test Results

References

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APA Style

Liu Guihua, Huang Xin, Wang Yan Qiu, Zhang Weiyu, Gong Yunwei, et al. (2020). Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City. Asia-Pacific Journal of Food Science and Technology, 2(1), 1-5.

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ACS Style

Liu Guihua; Huang Xin; Wang Yan Qiu; Zhang Weiyu; Gong Yunwei, et al. Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City. Asia-Pac. J. Food Sci. Technol. 2020, 2(1), 1-5.

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AMA Style

Liu Guihua, Huang Xin, Wang Yan Qiu, Zhang Weiyu, Gong Yunwei, et al. Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City. Asia-Pac J Food Sci Technol. 2020;2(1):1-5.

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@article{10046901,
  author = {Liu Guihua and Huang Xin and Wang Yan Qiu and Zhang Weiyu and Gong Yunwei and Huang Biao},
  title = {Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City},
  journal = {Asia-Pacific Journal of Food Science and Technology},
  volume = {2},
  number = {1},
  pages = {1-5},
  url = {https://www.sciencepublishinggroup.com/article/10046901},
  abstract = {Objective To understand the contamination of Yersinia in meat products sold in Changchun city. Measures and suggestions to reduce and control Yersinia contamination in food were put forward. Methods 300 fresh pork samples were collected. 150 portions of fresh beef; 150 whole chickens; A total of 600 copies. Cold enrichment of collected samples after treatment; multiple PCR detection of target genes; separate culture; primary screening of urease; API20E system biochemical identification. Results The total detection rate of Yersinia was 13.8% (83/600). The detection rate of Yersinia enterocolitica (YS) was 9.7% (58/600). The detection rate of Yersinia flexneri (YF) was 4.0% (24/600). The detection rate of Yersinia kjeldahl (YK) was 0.2% (1/600). The highest positive rate in Yersinia enterocolitica was 17.3% (26/150) in chicken. The second is pork 9.0% (27/300); Beef 3.3% (5/150). The highest positive rate of Yersinia flexneri was 7.3% (11/150) in chicken. The second is beef 3.3% (5/150); Pork 2.7% (8/300). In addition, the detected Yersinia was mainly distributed in the samples collected from farmers' markets, with a detection rate of 17.4% (60/345) far higher than 9.0% (23/255) in supermarkets, p < 0.01. Conclusion Our monitoring shows that the contamination of Yersinia in meat products is serious, with the highest detection rate in Yersinia enterocolitica, followed by Yersinia flexneri. Positive samples were mainly collected from chicken in farmers' markets. Pork and beef were also contaminated to varying degrees. There are obvious differences between Yersinia in samples collected from farmers' markets and supermarkets. It suggests that we should strengthen the supervision of meat products. To ensure the food safety of meat and meat products.},
 year = {2020}
}

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TY  - JOUR
T1  - Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City
AU  - Liu Guihua
AU  - Huang Xin
AU  - Wang Yan Qiu
AU  - Zhang Weiyu
AU  - Gong Yunwei
AU  - Huang Biao
Y1  - 2020/06/08
PY  - 2020
T2  - Asia-Pacific Journal of Food Science and Technology
JF  - Asia-Pacific Journal of Food Science and Technology
JO  - Asia-Pacific Journal of Food Science and Technology
SP  - 1
EP  - 5
PB  - Science Publishing Group
UR  - http://www.sciencepg.com/article/10046901
AB  - Objective To understand the contamination of Yersinia in meat products sold in Changchun city. Measures and suggestions to reduce and control Yersinia contamination in food were put forward. Methods 300 fresh pork samples were collected. 150 portions of fresh beef; 150 whole chickens; A total of 600 copies. Cold enrichment of collected samples after treatment; multiple PCR detection of target genes; separate culture; primary screening of urease; API20E system biochemical identification. Results The total detection rate of Yersinia was 13.8% (83/600). The detection rate of Yersinia enterocolitica (YS) was 9.7% (58/600). The detection rate of Yersinia flexneri (YF) was 4.0% (24/600). The detection rate of Yersinia kjeldahl (YK) was 0.2% (1/600). The highest positive rate in Yersinia enterocolitica was 17.3% (26/150) in chicken. The second is pork 9.0% (27/300); Beef 3.3% (5/150). The highest positive rate of Yersinia flexneri was 7.3% (11/150) in chicken. The second is beef 3.3% (5/150); Pork 2.7% (8/300). In addition, the detected Yersinia was mainly distributed in the samples collected from farmers' markets, with a detection rate of 17.4% (60/345) far higher than 9.0% (23/255) in supermarkets, p < 0.01. Conclusion Our monitoring shows that the contamination of Yersinia in meat products is serious, with the highest detection rate in Yersinia enterocolitica, followed by Yersinia flexneri. Positive samples were mainly collected from chicken in farmers' markets. Pork and beef were also contaminated to varying degrees. There are obvious differences between Yersinia in samples collected from farmers' markets and supermarkets. It suggests that we should strengthen the supervision of meat products. To ensure the food safety of meat and meat products.
VL  - 2
IS  - 1
ER  -

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Author Information

Liu Guihua

Jilin Provincial Center for Disease Control and Prevention, Changchun, China
Huang Xin

Jilin Provincial Center for Disease Control and Prevention, Changchun, China
Wang Yan Qiu

Jilin Provincial Center for Disease Control and Prevention, Changchun, China
Zhang Weiyu

Jilin Provincial Center for Disease Control and Prevention, Changchun, China
Gong Yunwei

Changchun City Center for Disease Control and Prevention, Changchun, China
Huang Biao

Jilin Provincial Center for Disease Control and Prevention, Changchun, China

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APA Style

Liu Guihua, Huang Xin, Wang Yan Qiu, Zhang Weiyu, Gong Yunwei, et al. (2020). Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City. Asia-Pacific Journal of Food Science and Technology, 2(1), 1-5.

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ACS Style

Liu Guihua; Huang Xin; Wang Yan Qiu; Zhang Weiyu; Gong Yunwei, et al. Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City. Asia-Pac. J. Food Sci. Technol. 2020, 2(1), 1-5.

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AMA Style

Liu Guihua, Huang Xin, Wang Yan Qiu, Zhang Weiyu, Gong Yunwei, et al. Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City. Asia-Pac J Food Sci Technol. 2020;2(1):1-5.

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@article{10046901,
  author = {Liu Guihua and Huang Xin and Wang Yan Qiu and Zhang Weiyu and Gong Yunwei and Huang Biao},
  title = {Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City},
  journal = {Asia-Pacific Journal of Food Science and Technology},
  volume = {2},
  number = {1},
  pages = {1-5},
  url = {https://www.sciencepublishinggroup.com/article/10046901},
  abstract = {Objective To understand the contamination of Yersinia in meat products sold in Changchun city. Measures and suggestions to reduce and control Yersinia contamination in food were put forward. Methods 300 fresh pork samples were collected. 150 portions of fresh beef; 150 whole chickens; A total of 600 copies. Cold enrichment of collected samples after treatment; multiple PCR detection of target genes; separate culture; primary screening of urease; API20E system biochemical identification. Results The total detection rate of Yersinia was 13.8% (83/600). The detection rate of Yersinia enterocolitica (YS) was 9.7% (58/600). The detection rate of Yersinia flexneri (YF) was 4.0% (24/600). The detection rate of Yersinia kjeldahl (YK) was 0.2% (1/600). The highest positive rate in Yersinia enterocolitica was 17.3% (26/150) in chicken. The second is pork 9.0% (27/300); Beef 3.3% (5/150). The highest positive rate of Yersinia flexneri was 7.3% (11/150) in chicken. The second is beef 3.3% (5/150); Pork 2.7% (8/300). In addition, the detected Yersinia was mainly distributed in the samples collected from farmers' markets, with a detection rate of 17.4% (60/345) far higher than 9.0% (23/255) in supermarkets, p < 0.01. Conclusion Our monitoring shows that the contamination of Yersinia in meat products is serious, with the highest detection rate in Yersinia enterocolitica, followed by Yersinia flexneri. Positive samples were mainly collected from chicken in farmers' markets. Pork and beef were also contaminated to varying degrees. There are obvious differences between Yersinia in samples collected from farmers' markets and supermarkets. It suggests that we should strengthen the supervision of meat products. To ensure the food safety of meat and meat products.},
 year = {2020}
}

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TY  - JOUR
T1  - Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City
AU  - Liu Guihua
AU  - Huang Xin
AU  - Wang Yan Qiu
AU  - Zhang Weiyu
AU  - Gong Yunwei
AU  - Huang Biao
Y1  - 2020/06/08
PY  - 2020
T2  - Asia-Pacific Journal of Food Science and Technology
JF  - Asia-Pacific Journal of Food Science and Technology
JO  - Asia-Pacific Journal of Food Science and Technology
SP  - 1
EP  - 5
PB  - Science Publishing Group
UR  - http://www.sciencepg.com/article/10046901
AB  - Objective To understand the contamination of Yersinia in meat products sold in Changchun city. Measures and suggestions to reduce and control Yersinia contamination in food were put forward. Methods 300 fresh pork samples were collected. 150 portions of fresh beef; 150 whole chickens; A total of 600 copies. Cold enrichment of collected samples after treatment; multiple PCR detection of target genes; separate culture; primary screening of urease; API20E system biochemical identification. Results The total detection rate of Yersinia was 13.8% (83/600). The detection rate of Yersinia enterocolitica (YS) was 9.7% (58/600). The detection rate of Yersinia flexneri (YF) was 4.0% (24/600). The detection rate of Yersinia kjeldahl (YK) was 0.2% (1/600). The highest positive rate in Yersinia enterocolitica was 17.3% (26/150) in chicken. The second is pork 9.0% (27/300); Beef 3.3% (5/150). The highest positive rate of Yersinia flexneri was 7.3% (11/150) in chicken. The second is beef 3.3% (5/150); Pork 2.7% (8/300). In addition, the detected Yersinia was mainly distributed in the samples collected from farmers' markets, with a detection rate of 17.4% (60/345) far higher than 9.0% (23/255) in supermarkets, p < 0.01. Conclusion Our monitoring shows that the contamination of Yersinia in meat products is serious, with the highest detection rate in Yersinia enterocolitica, followed by Yersinia flexneri. Positive samples were mainly collected from chicken in farmers' markets. Pork and beef were also contaminated to varying degrees. There are obvious differences between Yersinia in samples collected from farmers' markets and supermarkets. It suggests that we should strengthen the supervision of meat products. To ensure the food safety of meat and meat products.
VL  - 2
IS  - 1
ER  -

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