Microorganisms in Food - Pathogenic Yersinia

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Apr 26, 2018 - Microbiology

Microorganisms in Food - Pathogenic Yersinia

General Information and Origin

Yersinia enterocolitica is one of the most common pathogens causing foodborne gastrointestinal infections in Germany and the EU.
These bacteria are often found in pigs, particularly in the tonsils, lymph nodes, and intestines, but also in pets and our environment (soil, surface water).

Significance

In ready-to-eat foods, the presence of Yersinia enterocolitica (or pathogenic Yersinia) is critical as they may cause illnesses. In addition to the typical symptoms of food infections such as diarrhea, abdominal pain, vomiting, and fever, chronic joint inflammation can also rarely occur as a result of yersiniosis.
This disease is most commonly associated with the consumption of raw pork products (e.g., minced pork) in Germany.
It should also be noted that some pathogenic Yersinia strains can multiply even at refrigeration temperatures of +4°C.

Main Causes of Contamination

• inadequate slaughter hygiene
• cross-contaminations between raw and processed foods due to hygiene errors (e.g., personnel, work utensils)
• hygienic quality of raw materials
• insufficient heating of foods

In our laboratory, we perform this test routinely. We provide you with fast and reliable results.

Our customer advisors are available to answer any questions you may have.

Further Information

• www.rki.de: under “Infectious Diseases A-Z”
• www.bfr.bund.de: under “Food Safety”
• www.lgl.bayern.de: under “Food” and then “Hygiene”