Yersinia & other harmful bacteria and viruses
Information about Yersinia and some other bacteria, viruses and parasites that are not major sources of foodborne illnesses, but can still make you sick.
Download a fact sheet for more information about:
- Clostridium perfringens [PDF, 56 KB]
- Clostridium botulinum [PDF, 130 KB]
- Cryptosporidium parvum [PDF, 100 KB]
- Enterobacter sakazakii [PDF, 9.9 KB]
- Giardia intestinalis [PDF, 26 KB]
- Hepatitis A [PDF, 31 KB]
- Mycobacterium avium subspecies paratuberculosis (MAP) [PDF, 18 KB]
- Shigella sonnei [PDF, 26 KB]
- Staphylococcus aureus [PDF, 34 KB]
- Taenia saginata [PDF, 34 KB]
- Toxoplasma gondii [PDF, 95 KB]
- Trichinella spiralis [PDF, 17 KB]
- Vibrio parahaemolyticus [PDF, 21 KB]
- Vibrio vulnificus [PDF, 33 KB]
- Yersinia enterocolitica (bacteria) [PDF, 42 KB]
Yersinia pseudotuberculosis symptoms
Yersinia pseudotuberculosis causes stomach cramps and symptoms that mimic appendicitis, such as tummy pain on the right-hand side. Rashes and joint pain are common. You can also get diarrhoea, but this is rare.
Yersinia pseudotuberculosis has a 3 to 21 day incubation period.
How you can be exposed to Yersinia
Yersinia pseudotuberculosis is usually spread by eating or drinking contaminated food or water, particularly raw produce. Person-to-person spread is uncommon.
How you can avoid infection
Follow good food safety practices, most importantly:
- wash hands with soap and water before eating and preparing food
- wash fresh fruit and vegetables before eating
- don't eat raw or undercooked meat.
Investigation into 2014 outbreak
There was a significant outbreak of Yersinia pseudotuberculosis in September 2014. The Ministry for Primary Industries (MPI) investigated but did not find the source of the pathogen.