Master the NEHA Foodborne Illness Challenge 2026 – Cook Up Success!

Yersinia enterocolitica is a bacterium commonly associated with foodborne illness, and it has specific sources of infection. Raw milk is a recognized primary source for this pathogen due to the bacterium's ability to survive and multiply in the milk if proper pasteurization processes are not applied. Unpasteurized milk can harbor various pathogens, and Yersinia enterocolitica can be particularly problematic in this regard.

While other food items, such as raw poultry, dairy products, and seafood, can pose food safety risks, they are not the primary sources linked to Yersinia enterocolitica infections. The handling and consumption of raw milk pose significant risks because the bacteria can be present in the gut of healthy animals and can be transmitted to milk during the milking process. The proper pasteurization of milk effectively eliminates the bacterium, making pasteurized milk safe for consumption.