Foods for preservations
Vacuum-packed meat, boiled eggs, boiled fish, pasteurised liquid eggs, pasteurised whole milk, cottage cheese, and tofu all support easy Y. enterocolitica growth at fridge temperature.
The microbe multiplies in seafood that has been chilled, including oysters, raw shrimp, and cooked crab meat. Both Y. enterocolitica and Y. pseudotuberculosis can flourish in a pH range of 4 to 10, with 7.6 serving as their optimal pH. In contrast to acid circumstances, they handle alkaline settings much better (although this varies on the type of acid employed, the ambient temperature, the medium's composition, and the stage of the bacteria's growth).
The plague's causing agent, Y. pestis, shares a lot of genetic similarities with Y. pseudotuberculosis, but it infects people other than through food, such fleas or aerosols. Y. enterocolitica is 50% linked to Y. pseudotuberculosis and Y. pestis and shares 10% to 30% of its DNA with the Enterobacteriaceae family. According to genetic testing, Y. pestis is a clone of Y. pseudotuberculosis, a bacteria that first appeared between 1,500 and 20,000 years ago.
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