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Journal of Pathogens
Volume 2011, Article ID 735308, 9 pages
Review Article

Yersinia enterocolitica and Yersinia pseudotuberculosis Detection in Foods

1Shimane Prefectural Institute of Public Health and Environment Science, Izumo 690-0122, Japan
2Food Hygiene Laboratory, National Food Research Institute, Tsukuba 305-8642, Japan
3Food Safety Laboratory, Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan

Received 3 May 2011; Accepted 7 June 2011

Academic Editor: Latiful Bari

Copyright © 2011 H. Fukushima et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Yersinia enterocolitica and Y. pseudotuberculosis which can cause yersiniosis in humans and animals are thought to be significant food-borne pathogens and be important as hygiene indicator in food safety. The pathogenic Y. enterocolitica serotypes/biotypes are O:3/4 and 3 variant VP negative, O:5, 27/2, O:8/1b, and O:9/2, have been reported worldwide. Y. pseudotuberculosis is distributed less widely than Y. enterocolitica. Isolation methods usually involve selective and recovery enrichment of the food sample followed by plating onto selective media, confirmation of typical colonies and testing for virulence properties of isolated strains. Recently, DNA-based methods, such as PCR assays, have been developed to detect pathogenic Y. enterocolitica and Y. pseudotuberculosis in foods more rapidly, and sensitivity than can be achieved by conventional culture methods. This paper reviews commercially available conventional and PCR-based procedures for the detection of pathogenic Yersinia in food. These methods are effective as the isolation and detection methods to target pathogenic Y. enterocolitica and Y. pseudotuberculosis in foods.