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Outbreak of Yersinia pseudotuberculosis O:1 infection associated with raw milk consumption, Finland, spring 2014

Triin Pärn1, Saija Hallanvuo, Saara Salmenlinna

  • 1National Institute for Health and Welfare (THL), Department of Infectious Diseases Surveillance and Control, Helsinki, Finland.

Euro Surveillance : Bulletin Europeen Sur Les Maladies Transmissibles = European Communicable Disease Bulletin
|November 6, 2015
PubMed

Insights

A 2014 Yersinia pseudotuberculosis (YP) outbreak in Finland was linked to raw milk consumption. Investigations confirmed identical YP strains in patients and raw milk, highlighting the risks of unpasteurized dairy products.

Area of Science:

  • Foodborne Illness Epidemiology
  • Microbiology
  • Public Health

Background:

  • Yersinia pseudotuberculosis (YP) infections can cause significant gastrointestinal illness.
  • Raw milk consumption is a known risk factor for various foodborne pathogens.
  • Outbreaks necessitate rapid identification of the source to prevent further spread.

Purpose of the Study:

  • To identify the source of a Yersinia pseudotuberculosis outbreak in southern Finland in early 2014.
  • To investigate the association between raw milk consumption and YP infection.
  • To provide recommendations for preventing future outbreaks.

Main Methods:

  • Epidemiological investigation including case and control definition.
  • Microbiological analysis of patient stool samples and raw milk.
  • Traceback investigation to pinpoint the contaminated source.

Main Results:

  • 43 cases of YP infection were identified, strongly associated with raw milk from a single producer.
  • A dose-response relationship was observed between the amount of raw milk consumed and illness.
  • Identical YP strains were isolated from patients, raw milk, and the farm's milk filter.

Conclusions:

  • Raw milk consumption was confirmed as the source of the Yersinia pseudotuberculosis outbreak.
  • Current raw milk legislation requires review, and public awareness of associated health risks must be increased.
  • Heating raw milk to 72°C for 15 seconds is recommended to ensure safety.
Keywords:
FinlandYersinia pseudotuberculosisoutbreaksraw milk

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