Y. enterocolitica
- Gram negative, short rods
- Can grow at refrigeration temperatures and has been an issue in products such as pasteurized whole milk and tofu. Commonly found in pork and can be an issue in undercooked pork.
- Heat sensitive, so easily eliminated by proper pasteurization. Poor sanitation and improper sterilization techniques by food handlers, including improper storage, may be a source of contamination.
- Has a high infectious dose (>10E4 cu), so a small level of contamination would need time for growth.
- It causes fever, diarrhea and abdominal pain, which is often mistaken as a appendicitis. It may also lead to some autoimmune complications.
- Symptoms develop after 4 to 7 days and may last 1 to 3 weeks.
- Cases of infection are fairly rare in the US.
In this outbreak, a good bet would be post-process contamination with time between the contamination event and consumption to allow for growth. The dairy makes, pasteurizes, and bottles their own milk and that milk is sold there onsite or through local retailers.
Pennsylvania Dept of Health News Release
https://www.media.pa.gov/Pages/Health-Details.aspx?newsid=626
07/19/2019
Department of Health Warns Residents Not to Consume Milk from Wayne County Dairy, Harmful Bacteria May Be Present
