Risk profile of Yersinia enterocolitica and Yersinia pseudotuberculosis in Finnish foodstuffs

The enteropathogenic yersinia species are Y. enterocolitica and Y. pseudotuberculosis. After campylobacter and salmonella, yersinia is the third most commonly reported notable bacteria in Finland. Annually, 600 - 700 yersinia infections are reported. Infections are typically sporadic, but after 1995, several wide outbreaks have occurred. Yersiniosis is most often food-borne. Generally pork is considered the most common source of infection, but most of the recent Finnish foodborne outbreaks have been associated with lettuce and carrots. Yersinia species have a broad reservoir including domestic and wild animals, birds and environment.

The goal of the project was to profile Y. enterocolitica and Y. pseudotuberculosis in the Finnish food production, determine the critical stages of the food chain, chart the relevant options for its management and provide information for future risk assessment needs.

Research group

Pirkko Tuominen (Evira)
Terhi Virtanen (Evira)
Marjaana Hakkinen (Evira)
Anna Pitkälä (Evira)


2006 - 2009



Further information

Pirkko Tuominen, pirkko.tuominen@foodauthorityfi
Marjaana Hakkinen, marjaana.hakkinen@foodauthority.fi

Project publications


Pitkälä A., Virtanen T., Joutsen S., Leimi A., Tuominen P. 2009. Risk profile of Yersinia enterocolitica and Yersinia pseudotuberculosis. Evira Research Reports 2/2009

Other publications and papers

Pitkälä A. & Tuominen P. 2008. Yersinia Risks in the Food Chain. Food Micro 2008, Aberdeen, Scotland 1.-4.8.2008. Programme and abstract book of the 21st International ICFMH Symposium. Poster K11, p. 296.

Page last updated 7/10/2019