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.

 PDF Fact Sheet

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: 0-45°C (32-113°F)
• Optimum Temperature: 37°C (98.6°F)
• 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.