ANTIMICROBIAL RESISTANCE OF YERSINIA ENTEROCOLITICA IN
DIFFERENT FOODS. A REVIEW
MILAD TAVASSOLI 1, ASMA AFSHARI 1, DOINA DRĂGĂNESCU 2, ANDREEA LETIȚIA ARSENE 3, TATYANA I. BURYKINA 4, RAMIN REZAEE 5*
1Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2Department of Pharmaceutical Physics and Informatics, Faculty of Pharmacy, “Carol Davila” University of Medicine and
Pharmacy, 6 Traian Vuia Street, 020956, Bucharest, Romania
3Department of General and Pharmaceutical Microbiology, Faculty of Pharmacy, “Carol Davila” University of Medicine
and Pharmacy, 6 Traian Vuia Street, 020956, Bucharest, Romania
4Department of Analytical and Forensic Medical Toxicology, Sechenov University, 2-4 Bolshaya Pirogovskaya Street,
119991 Moscow, Russia
5Clinical Research Unit, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
*corresponding author: raminrezaee1983@gmail.com
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Abstract:
Emergence of multidrug-resistant pathogens has become an important issue in the treatment of infectious diseases and
poisonings. Unfortunately, the irrational use of antibiotics has rendered some pathogens resistant towards anti-microbial
agents. Today, infections caused by antibiotic-resistant strains are difficult to treat. Yersinia is a bacterium that causes many
diseases in humans. Since pigs are the main source of this bacterium, extensive research has been done on pork products
compared to other foods, though the presence of Yersinia in other foods have also been reported. For the treatment of acute
gastroenteritis, as one of the most common symptoms of bacterial infections, several antibiotics are prescribed. Three species
of Yersinia from the Enterobacteriaceae family, are human pathogens and Y. enterocolitica is known as the most prevalent
one. This review discusses the antimicrobial resistance pattern of Y. enterocolitica in different foods, based on the reports
published from 1977 to 2018.

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