Variation in the prevalence of enteropathogenic Yersinia in slaughter pigs from Belgium, Italy, and Spain.

Tonsils of 829 fattening pigs originating from Belgium (n = 201), Italy (n = 428), and Spain (n = 200) were collected between 2005 and 2007 to study the prevalence of enteropathogenic Yersinia in slaughter pigs. Isolation of Yersinia enterocolitica and Yersinia pseudotuberculosis was done by selective enrichment and by cold enrichment for 7 and 14 days. Pathogenic Y. enterocolitica and Y. pseudotuberculosis isolates were identified by polymerase chain reaction targeting the chromosomal genes ail and inv, respectively, as well as the plasmid-encoded virF of both species. A significantly higher (p < 0.001) prevalence of ail-positive Y. enterocolitica in Spain (93%) than in Belgium (44%) or Italy (32%) was observed. virF-positive Y. enterocolitica was present in 77% of ail-positive samples. Bioserotype 4/O:3 was the most common type in all three countries. Bioserotypes 2/O:5 and 3/O:9 were found in Italy (1%) and Belgium (9%), respectively. The prevalence of inv- and virF-positive Y. pseudotuberculosis was 2% and 1% in Belgium and Italy, respectively. Y. pseudotuberculosis was not detected in pigs from Spain. Bioserotypes 1/O:1 (20%), 1/O:2 (20%), and 2/O:3 (60%) were found in Belgium, and 1/O:1 (60%) and 2/O:3 (20%) in Italy. The most efficient method for isolation of Y. enterocolitica was combined cold enrichment for 7 and 14 days; however, the isolation method for Y. pseudotuberculosis was cold enrichment for 14 days. Fattening pigs seem to be an important reservoir of pathogenic Y. enterocolitica in Belgium, Italy, and Spain. Bioserotype 4/O:3 of Y. enterocolitica and bioserotypes 2/O:3 and 1/O:1 of Y. pseudotuberculosis have been shown to predominate.

Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep.

The aim was to investigate the physicochemical, microbiological and sensory properties of Pitina, a typical fermented meat product and evaluate the effect of two levels of pork lard content (Low Fat, LF, 10% vs. High Fat, HF, 30%) on its attributes. HF attained lower pH than LF Pitina, which reached lower water activity. LAB comprised the major flora with substantial counts of micrococci, enterococci and mould and yeast. Gram negative Enterobacteria were recovered as coliforms and faecal coliforms. Listeria monocytogenes was also isolated. The lard level influenced the count of micrococci and some sensory attributes. LF attained higher scores for both hardness and cohesiveness and differed from HF in having a more marked odour of ewe and smoke and sweeter taste. HF had a more pronounced odour and taste of garlic and mould than LF.