YERSINIA-ENTEROCOLITICA 03 IN THE BUCCAL CAVITY OF SLAUGHTER PIGS, IN THE MEAT AND THE MEAT-PRODUCTS

The paper deals with a proof of finding the presence of Yersinia enterocolitica 03 in slaughter pigs, in pig meat, and in cattle meat (thermally treated). Samples of 920 slaughter pigs were taken out of their buccal cavities, i.e. from each animal tonsils, tongue, and chewing muscles, during the period from 1987 to 1990. Sampling was scheduled in such a way as it could include all the months of the year to find the seasonableness. The other samples were supplied, in 1991, to laboratory examination within the framework of veterinary supervision. Yersinia enterocolitica was not proved in those samples. Yersinia enterocolitica 03 was found to be only in samples from the buccal cavity, the highest occurrence being in tonsils. Four cultivation procedures were used for cultivation: direct cultivation, reproduction at 4-degrees-C, at 25-degrees-C, and two-step cultivation. The highest capture was in reproduction at 4-degrees-C (43.63 per cent) from the number of isolated strains. Seasonal dependence was found to be in isolation, a higher occurrence being in cold months. The strains of Yersinia enterocolitica 03 pertained to the biotope 4; five strains pertained to the biotope 3 and they corresponded to the biochemical characteristics of pathogenic strains. Sensitivity to ATB and phage typification was ascertained in 78 strains. The strains from slaughter pigs were compared with strains of Yersinia enterocolitica 03 which were isolated from people with clinical symptoms of disease. No differences were found to be in the properties studied.