Risk of dissemination of Clavibacter michiganensis ssp. sepedonicus with potato waste

To estimate the risk of dissemination of Clavibacter michiganensis ssp. sepedonicus through potato residues from processing industries, the various processes and the usage of residues from plants from different processing branches were analysed with regard to the effect they can have on the pathogen...

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Bibliographic Details
Published in:European journal of plant pathology 2013-11, Vol.137 (3), p.573-584
Main Authors: Steinmöller, S, Müller, P, Bandte, M, Büttner, C
Format: Article
Language:English
Subjects:
Agriculture
bacteria
bioassays
Biomedical and Life Sciences
Clavibacter michiganensis
Clavibacter michiganensis subsp. sepedonicus
Composting
composts
Crop diseases
Crop residues
Ecology
eggplants
industry
Life Sciences
Original Research
Pasteurization
pathogens
Plant Pathology
Plant Sciences
Potatoes
risk
risk estimate
sanitation
sap
Solanum tuberosum
temperature
wastes
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Summary:To estimate the risk of dissemination of Clavibacter michiganensis ssp. sepedonicus through potato residues from processing industries, the various processes and the usage of residues from plants from different processing branches were analysed with regard to the effect they can have on the pathogen. The residues were classified into different risk categories, from category 0 (no risk of dissemination) to category 4 (high risk of dissemination). Residues not heated during processing and used in agriculture, e.g., as fertilizer, were pooled in the highest risk category 4. Residues that were sanitised before use in agriculture, e.g., by composting or pasteurisation, were still classified as probably high risk (risk category 3), as no information on these treatments concerning the inactivation of the pathogen was available so far. Therefore the effect of composting and pasteurisation under varying conditions was tested on samples (ready-made compost mould) contaminated with Clavibacter michiganensis ssp. sepedonicus. Viable bacteria could be extracted after all experiments via bioassay on eggplants, and cultivated on semi-selective media from plant sap forming characteristic colonies. The viable pathogen could be extracted after composting for 6 days at maximum temperatures at 70 °C, 13 days at 55 °C and 90 min pasteurisation at 70 °C. It can be concluded that these sanitation treatments are not sufficient to inactivate Clavibacter michiganensis ssp. sepedonicus and the previous classification of treated residues in category 3 (probably high risk) could thus be confirmed.
ISSN:0929-1873
1573-8469
DOI:10.1007/s10658-013-0271-y