Description: Yersinia enterocolitica is a gram-negative bacterium belonging to the genus Yersinia, known for including pathogens that affect humans and animals. This species is responsible for causing gastrointestinal infections, especially in children, and is commonly associated with the consumption of contaminated foods, such as undercooked or raw pork, unpasteurized dairy products, and contaminated water. Yersinia enterocolitica is characterized by its ability to survive refrigeration temperatures, making it a persistent foodborne pathogen. The bacterium can cause a disease known as yersiniosis, with symptoms including diarrhea, fever, abdominal pain, and, in some cases, more severe complications such as reactive arthritis. Identification of this bacterium in clinical samples is performed through specific cultures and biochemical tests, allowing healthcare professionals to accurately diagnose and treat infections. Its study is crucial in microbiology as it provides information on the epidemiology of foodborne infections and aids in the development of control measures to prevent outbreaks.
History: Yersinia enterocolitica was first identified in 1939 by Danish bacteriologist Emil von Behring, who isolated it from a patient with gastrointestinal symptoms. Since then, numerous studies have been conducted on its epidemiology and pathogenicity, leading to a better understanding of its role in foodborne infections. Over the decades, outbreaks of yersiniosis have been documented in various parts of the world, prompting increased focus on food safety and surveillance of this bacterium in meat and dairy products.
