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2 Bulletin of the Veterinary Institute in Puławy

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Application of the suckling mouse bioassay to assess the enterotoxic properties of Yersinia enterocolitica strains isolated from fattening pigs

100%

Bancerz-Kisiel A. , Szczerba-Turek A. , Szweda W.

Bulletin of the Veterinary Institute in Puławy

2011

tom 55

nr 1

Enterotoxic capacities of 95 Yersinia enterocolitica strains isolated from fattening pigs by the use of the suckling mouse bioassay were investigated. A positive result was received for 14 strains (14.74%), doubtful for 33 strains (34.74%), while the rest of 48 strains (50.52%) did not induce the production of enterotoxins. The received results show that in the pig population there are almost 15% of Yersinia enterocolitica strains, which are directly dangerous to public health because of their enterotoxic capacity. It is also worth paying attention to those strains, which in the suckling mouse bioassay provided doubtful results (around 35%) because their ability to produce enterotoxins was not explicitly declared as impossible.

Growth abilities and enterotoxin production of Staphylococcus aureus strains in herby cheese

100%

Akkaya L. , Sancak Y. C.

nr 3

Staphylococcus aureus reference strains, producing A, B, C, and D enterotoxins, were individually or as mixture inoculated at the rate of 10⁵ cfu/mL into 10 herby cheese samples, experimentally produced from pasteurised or raw milk. The growth rates and enterotoxin production abilities of the strains were examined during the 90 d ripening period. During the ripening, S. aureus, aerobic mesophilic and lactic acid bacteria, aw, pH, acidity, salt levels, and A, B, C, and D enterotoxins were examined at 11 different periods. The level of S. aureus in cheese samples produced from pasteurised milk decreased regularly after 15 d, and on the 90th d was reduced to log 2 cfu/g. In cheese made from raw milk, the S. aureus levels at the beginning of the ripening period increased up to 10⁷ cfu/g, and then decreased to the starting level on the 90th d of the ripening. Throughout the ripening period, enterotoxin A was observed in the curd stage in pasteurised cheese samples inoculated individually with toxin A producing strain. Enterotoxins A, B, C, and D were observed on the third day in pasteurised mixed cheese inoculated with the mixture of 5. aureus strains. Enterotoxin C was observed in cheese inoculated with toxin C producing strain on the 15th d. No enterotoxin was observed in cheese samples made from the raw milk during the processing until the end of the ripening period, and the pH levels did not drop compared to those of pasteurised cheeses.