Thermal And UV-C Efficacy Against Yersinia Enterocolitica In Livestock-Derived Foods As Implications For Veterinary Public Health

Abstract

Yersinia enterocolitica is a foodborne pathogen, with raw meat (especially pork), poultry, and unpasteurized dairy products being major sources of contamination. Contamination typically occurs during slaughtering, processing, or packaging due to poor hygiene or the use of contaminated equipment. Its capacity to survive refrigeration, resist mild thermal processes, and adhere to surfaces like eggshells renders it a persistent threat within food supply chains. This study aimed to evaluate the survival of Y. enterocolitica in experimentally contaminated food included beef, chicken, and eggshells after exposure to varying durations of UV-C irradiation (10, 15, and 20 minutes) and thermal treatments (60 °C for 30 minutes and 70 °C for 15 minutes).

Samples were treated accordingly then cultured on CIN agar following homogenization and incubation at 34 °C for 48 hours. Results revealed that exposure to UV-C for 10 minutes led to extensive bacterial growth across all matrices, indicating insufficient inactivation. A moderate reduction was observed at 15 minutes, while complete inactivation was achieved only after 20 minutes of UV-C exposure. Similarly, thermal treatment at 60 °C for 30 minutes allowed bacterial survival, whereas no growth was detected after heating at 70 °C for 15 minutes.

In conclusion: Yersinia enterocolitica viability was significantly reduced after exposure to 60°C for 30 minutes, as well as complete inactivation was observed at 70°C for 15 minutes.