Yersinia enterocolitica in milk and dairy products: a review

• Autor(a) principal: Raghiante, Fernanda; Universidade Federal do Ceará
• Data de Publicação: 2018
• Outros Autores: Santos, Elaine Alves dos; Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro (IFTM), Campus Uberlândia, Minas Gerais, Brasil., Martins, Otávio Augusto; Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de higiene e sanidade animal
• Texto Completo: http://www.higieneanimal.ufc.br/seer/index.php/higieneanimal/article/view/505
• topic: Yersiniosis. Risk. Hygiene. Public health.

Yersinia enterocolitica is a Gram-negative bacterium, belonging to the family Enterobacteriaceae, has 19 species and is divided into six biotypes (1A, 1B, 2-5) with approximately 50 serotypes. It is a species of great importance in public health due to its capacity of growth in raw or inadequately processed milk and in thermal conditions of low temperatures for long periods. It is an emerging pathogen, already detected all over the world. This study aims to report on the occurrence of this microorganism in dairy products and its importance as a potential cause of disease in humans. The consequences of yersiniosis are severe and include severe acute infections, self-limited gastroenteritis and may result in sequelae such as reactive arthritis and erythema nodosum. Gastroenteritis can range from mild to evolving to mesenteric lymphadenitis, depending on the age and immune system of the host. The consumption of raw milk and its derivatives is cultural in some countries and, therefore, more studies must be carried out aiming at the detection and characterization of Yersinia enterocolitica in these products, since it is a microorganism that offers potential risk to consumer health.