Compiled By: Julie A. Albrecht, Ph.D., Associate Professor
The Organism: Yersinia species are commonly found in a wide variety of animals, birds and environmental sources. Pigs are the most important animal source.
Sources of the organism:
Intestinal tracts of infected animals, poultry, and humans
Contaminated water
Associated foods:
Seafood
Meat (pork, beef, lamb, etc.)
Poultry
Unpasteurized milk
Water
Microorganism Characteristics:
Gram negative rod shaped bacteria
Growth conditions:
Temperature range: 0-113ºC (32-113ºF)
Optimum Temperature: 37ºC (98.6ºF)
pH range: Tolerant of alkaline environments
The Disease: Yersiniosis is a gastroenteritis which mimics appendicitis. The disease is rare in the United States but more common in Europe.
Symptoms include:
Sharp pain in lower right quadrant of abdomen
(appendicitis-like symptom)
Diarrhea
Vomiting
Complications may include reactive arthritis
Onset time:
24-48 hours
Infective Dose:
Unknown
Duration of symptoms:
1-3 weeks
Control:
Thoroughly cook meat, poultry and seafood. Use pasteurized milk. Proper sanitation of food contact surfaces and utensils. Use proper hand washing techniques and personal hygiene practices. Because Yersinia can grow at refrigeration temperatures, extended shelf-life refrigerated foods need to be handled and stored properly.
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