Background: Yersinia enterocolitica is most often transmitted by consumption of contaminated food (most commonly raw or undercooked pork), unpasteurized milk or inadequately pasteurized milk, untreated water, or by direct or indirect contact with animals. Y enterocolitica is common year-round but reaches its peak in fall and winter. The bacteria can survive cold temperature; therefore, food refrigeration is not an effective preventive measure.
Consumption of contaminated foods (raw pork products, undercooked pork, tofu and unpasteurized milk) have been shown to be a source of outbreaks, along with untreated water.
This method allows for the isolation and identification of Yersinia enterocolitica from naturally-contaminated food and environmental samples (food contact surfaces).
Method: Health Canada (MFLP-48)
Turn Around time: 3-4 Business Days
Reported results: Negative or Positive for Yersinia enterocilitica from food or swab
SPECIMEN REQUIREMENTS
Specimen Type: Food – indicate if part of a meal, control or follow up.
Container/Kit: Submit 250 grams of food in a sterile plastic sample bag with round wire closure.
Collection information: See Section Sampling under Food Sampling.
Requisition: Complete all fields of the form. See section Forms under Microbiology Sample Sheet.
Sterile bag: See section Form under Requisition for Containers and Supplies.
Preparation prior to transport: Keep refrigerated or frozen.
Shipping Instructions:
- Ship all foods in containers with hard walls and lids secured in the closed position.
- Shipping containers must be labelled with the submitting organization, unique identifier and contents e.g. FOOD SAMPLES on the outside of the container.
- Shipping containers used for food samples should be dedicated to food samples and not be used for other types of environmental samples.
- Ship dry foods and other shelf stable foods at ambient temperature in a closed container.
- Ship frozen foods in an insulated container with sufficient ice packs to maintain the frozen state.
- Ship perishable foods in an insulated container with sufficient cold packs to maintain a temperature as close to 4°C as possible. If ice is used, contain the ice in a manner that does not allow water contact with the samples.
- Submit all food samples to the laboratory as soon as possible.
TEST INFORMATION
The presence of Yersinia enterocolitica in food is determined by culture techniques including selective enrichment, isolation on agar plates, followed by biochemical and serological identification.