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Inactivation of Pathogenic Serogroups of Yersinia enterocolitica by Chlorine

Syed Toora1

  • 1Prince Edward Island Food Technology Centre, P.O. Box 2000, Charlottetown, Prince Edward Island, Canada C1A 7N8.

Journal of Food Protection
|June 5, 2019
PubMed

Insights

Pathogenic Yersinia enterocolitica serotypes are susceptible to chlorine disinfection. Chlorine effectively inactivates these bacteria, with varying efficacy depending on serotype and concentration.

Area of Science:

  • Microbiology
  • Food Safety
  • Environmental Science

Background:

  • Yersinia enterocolitica is a foodborne pathogen.
  • Different serotypes exhibit varying resistance to disinfectants.

Purpose of the Study:

  • To evaluate the efficacy of chlorine in inactivating pathogenic Yersinia enterocolitica serotypes.
  • To determine the impact of chlorine concentration and contact time on bacterial inactivation.

Main Methods:

  • Testing the susceptibility of Yersinia enterocolitica serotypes O:3, O:5,27, O:9, O:8, and O:6,31 to chlorine.
  • Varying chlorine concentrations (1-10 mg/l) and contact times (10-120 s).
  • Quantifying complete inactivation of viable cells (10^7 cells/ml).

Main Results:

  • Pathogenic serotypes O:3, O:5,27, and O:9 were inactivated by 1 mg/l chlorine in 20 s.
  • Serotype O:8 showed less susceptibility, requiring 10 mg/l chlorine for inactivation in 10 s.
  • Nonpathogenic O:6,31 was inactivated by 5 mg/l chlorine in 2 min.
  • Significant variation in inactivation patterns among serotypes was observed.

Conclusions:

  • Chlorine is effective for inactivating Yersinia enterocolitica.
  • Chlorine disinfection efficacy varies by Yersinia enterocolitica serotype.
  • Higher chlorine concentrations (10 mg/l) ensure inactivation of most pathogenic serotypes.
Keywords:
chlorineinactivation

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