Validation of EN ISO method 10273 - Detection of pathogenic Yersinia enterocolitica in foods

Hallanvuo, Saija; Herranen, Mirkka; Jaakkonen, Anniina; Nummela, Maria; Ranta, Jukka; Botteldoorn, Nadine; De Zutter, Lieven; Fredriksson-Ahomaa, Maria; Hertwig, Stefan; Johannessen, Gro S.; Ludewig, Martina; Messelhäußer, Ute; Sigvart-Mattila, Pia; Thisted-Lambertz, Susanne; Thure, Tiina; Vatunen, Elina

EN ISO 10273 method for the detection of pathogenic Yersinia enterocolitica in foods was validated in the project Mandate M/381 funded by European Commission. A total of 14 laboratories from five European countries participated in the interlaboratory study (ILS) organized during 2013 and 2014. Before the ILS, the method was revised by an international group of experts and the performance of the revised method was assessed in an ILS study. The results are published as a part of the standard EN ISO 10273 revision. The study included three rounds with different sample types; raw milk, iceberg lettuce and minced meat, inoculated with a low and high level of pathogenic Y. enterocolitica strains representing major pathogenic bioserotypes 4/O:3 and 2/O:9. The homogeneity and stability of the samples were verified before dispatching them to the laboratories. The results demonstrated the method sensitivity of 96% in raw milk, 97% in minced meat, and 98% in lettuce at high inoculation level of pathogenic Y. enterocolitica. The specificity was 100% in raw milk, 96% in minced meat, and 98% in lettuce. The level of detection, LOD50, varied between study rounds, being 9.4 CFU/25 ml in raw milk, 9.9 CFU/25 g in minced meat and 63 CFU/25 g in lettuce samples. During the study, confirmation by using real-time PCR method ISO/TS 18867 together with pyrazinamidase testing was also validated, as alternative to conventional biochemical confirmation. When comparing different isolation steps used in the revised method during the study rounds, PSB enrichment and plating on CIN after alkaline (KOH) treatment showed the highest sensitivity (52–92%) in raw milk and minced meat samples. In lettuce samples, however, ITC with KOH treatment before plating on CIN showed higher sensitivity (64% at low level; 82% at high level) than plating on CIN from PSB with KOH treatment (44% at low level; 74% at high level). Statistical analysis of different isolation steps supported the use of two enrichment media, PSB and ITC, in the revised method. Recovery of pathogenic Y. enterocolitica on CIN was most efficient after KOH treatment and, based on the analysis, plating on CIN agar without KOH treatment could be left as optional procedure in the method.

Cite

Citation style:

Hallanvuo, Saija / Herranen, Mirkka / Jaakkonen, Anniina / et al: Validation of EN ISO method 10273 - Detection of pathogenic Yersinia enterocolitica in foods. 2019.

Rights

Use and reproduction:
All rights reserved

Export