Yersiniosis of vegetables

These microorganisms are characterized by psychrotrophic properties, allowing them to actively multiply at low temperatures typically found in vegetable warehouses and cold stores.

The bacteria possess high metabolic plasticity, giving them a competitive advantage over other microorganisms in oxygen-limited environments.

Pathogens can persist for long periods in the soil, on plant debris, as well as in water and organic substrates, ensuring a constant infectious background.

The transmission of infection occurs primarily through contaminated soil, tools, or direct contact between healthy produce and infected vegetable tissues.

The main symptom of the infection is the development of soft rots on root crops and leafy vegetables, accompanied by softening and darkening of the tissues.

In the early stages of infection, watery spots appear, which gradually increase in size, covering significant areas of the vegetable.

In affected areas, a specific unpleasant odor is often noted, resulting from the enzymatic degradation of plant polysaccharides by the bacteria.

The surface of the affected areas may become covered with a slimy film consisting of bacterial biomass colonies, which is a characteristic marker of the disease.

In cases of deep infection, complete destruction of the tissue occurs, turning the fruit into a mushy mass capable of spreading the infection further.

The main factor in the development of yersiniosis is the low-temperature regime, as these bacteria are psychrophiles and thrive best between +1 and +5 °C.

High humidity and the presence of condensation on the surface of vegetables in storage create an ideal environment for the pathogen to colonize plant tissues.

Poor ventilation in storage facilities leads to stagnant air, which triggers a rapid intensification of bacterial decay processes.

Mechanical damage to the skin of vegetables during harvesting and transportation provides direct entry points for bacteria to penetrate the fruits.

Contamination of the produce with soil due to poor cleaning before storage significantly increases the risk of disease outbreaks.

Yersiniosis causes significant economic damage to the agricultural industry, leading to massive losses of marketable produce in vegetable warehouses.

The high intensity of disease development at temperatures considered safe for other rots makes yersiniosis difficult to control during long-term storage.

The disease leads not only to direct loss of crop mass but also to significant costs associated with sorting, repacking, and disposing of spoiled produce.

Infected products become unsuitable for retail, which reduces the profitability of agricultural enterprises and farms.

Furthermore, these species of bacteria are zoonotic pathogens, so their presence on food products poses a serious sanitary and health risk to consumers.

The basis of protection is strict adherence to temperature and humidity controls in storage, including regular ventilation to reduce moisture levels.

Thorough disinfection of premises, containers, and equipment before storing the new harvest must be performed using approved bactericidal agents.

A crucial measure is gentle harvesting to prevent mechanical damage, as the integrity of the epidermis serves as a natural barrier to infection.

Before putting produce into storage, thorough drying and cleaning from soil residues, where bacteria may persist, is highly recommended.

• Regular monitoring of produce batches for quick detection and removal of early rot outbreaks.
• Use of advanced active ventilation systems to prevent condensation formation.
• Adherence to crop rotation rules to reduce the cumulative capacity of soil regarding pathogens.