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Antimicrobial effect of chlorine on Yersinia enterocolitica
Author(s) -
Paz Marta L.,
Düaigues Maria V. Gallego,
Hanashiro Alba,
D'Aquino M.,
Santini Pilar
Publication year - 1993
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1993.tb02769.x
Subject(s) - yersinia enterocolitica , chlorine , incubation , antimicrobial , microbiology and biotechnology , incubation period , chemistry , strain (injury) , food science , bacteria , biology , biochemistry , organic chemistry , genetics , anatomy
The effects of chlorine at varying pH, culture media and incubation temperatures on one type and two wild type strains of Yersinia enterocolitica were studied. Exposure to 1 and 5 mg 1 ‐1 did not diminish viability, even after prolonged exposure. A level of 10 mg 1 ‐1 was required to achieve a 5‐log reduction in 120 s for the type strain and 80 s for the wild strains. There was an increase of more than 30% in the rate of disinfection with a 10°C rise, a remarkable increase in antimicrobial activity at pH 5‐log reduction in 20 s, as well as marked neutralization of the effect in the presence of 0.1% peptone. Younger cells were more susceptible than older ones, and those from liquid medium more resistant than those from solid medium. Incubation temperature of a 24‐h inoculum failed to show any influence. Lastly, there was a noteworthy demand for free chlorine by bacterial biomass, with agreement of the curve depicting the drop in free chlorine in the presence of inoculum with biphasic kinetics of survival curves.