Editing Yersinia (section)

==Microbial physiology==
An interesting feature peculiar to some of the ''Yersinia'' bacteria is the ability to not only survive, but also to actively proliferate at temperatures as low as 1–4&nbsp;°C (e.g., on cut salads and other food products in a refrigerator).<ref>{{Cite journal|last1=Karlsson|first1=Philip A.|last2=Tano|first2=Eva|last3=Jernberg|first3=Cecilia|last4=Hickman|first4=Rachel A.|last5=Guy|first5=Lionel|last6=Järhult|first6=Josef D.|last7=Wang|first7=Helen|date=2021-05-13|title=Molecular Characterization of Multidrug-Resistant Yersinia enterocolitica From Foodborne Outbreaks in Sweden|journal=Frontiers in Microbiology|volume=12|pages=664665|doi=10.3389/fmicb.2021.664665|pmid=34054769|pmc=8155512|issn=1664-302X|doi-access=free}}</ref> ''Yersinia'' bacteria are relatively quickly inactivated by [[oxidizing agent]]s such as [[hydrogen peroxide]] and [[potassium permanganate]] solutions.