Detection and Analysis of Yersinia Contamination in Meat Products in Changchun City

Objective To understand the contamination of Yersinia in meat products sold in Changchun city. Measures and suggestions to reduce and control Yersinia contamination in food were put forward. Methods 300 fresh pork samples were collected. 150 portions of fresh beef; 150 whole chickens; A total of 600 copies. Cold enrichment of collected samples after treatment; multiple PCR detection of target genes; separate culture; primary screening of urease; API20E system biochemical identification. Results The total detection rate of Yersinia was 13.8% (83/600). The detection rate of Yersinia enterocolitica (YS) was 9.7% (58/600). The detection rate of Yersinia flexneri (YF) was 4.0% (24/600). The detection rate of Yersinia kjeldahl (YK) was 0.2% (1/600). The highest positive rate in Yersinia enterocolitica was 17.3% (26/150) in chicken. The second is pork 9.0% (27/300); Beef 3.3% (5/150). The highest positive rate of Yersinia flexneri was 7.3% (11/150) in chicken. The second is beef 3.3% (5/150); Pork 2.7% (8/300). In addition, the detected Yersinia was mainly distributed in the samples collected from farmers' markets, with a detection rate of 17.4% (60/345) far higher than 9.0% (23/255) in supermarkets, p < 0.01. Conclusion Our monitoring shows that the contamination of Yersinia in meat products is serious, with the highest detection rate in Yersinia enterocolitica, followed by Yersinia flexneri. Positive samples were mainly collected from chicken in farmers' markets. Pork and beef were also contaminated to varying degrees. There are obvious differences between Yersinia in samples collected from farmers' markets and supermarkets. It suggests that we should strengthen the supervision of meat products. To ensure the food safety of meat and meat products.