Prevalence of Yersinia enterocolitica in milk and dairy products and the effects of storage temperatures on survival and virulence gene expression

Abstract Yersinia enterocolitica was isolated from raw milk and dairy products from 10% of examined samples. The highest isolation rate was 22%, from raw milk, followed by 12%, 4% and 2% from fermented milk (Rayeb), pasteurised milk and ripened salted cheese, respectively. The virulence-associated genes ail and yst were detected in 30% and 10% of the isolates, respectively, while these genes were present simultaneously in 10% of the isolates. All the isolates showed susceptibility to gentamicin, ciprofloxacin and chloramphenicol, while only two of the isolates exhibited multidrug resistance. Storage of inoculated pasteurised milk at refrigeration (4 °C), freezing (−20 °C) and room (25 °C) temperatures revealed significant differences in Y. enterocolitica counts and relative expression of the two virulence genes. The isolation of potentially pathogenic Y. enterocolitica isolates from retail dairy products indicates risk to consumers; screening of prevalence, pathogenicity potential and antibiotic resistance is essential to implement control measures.