IEH Academy Webinar

Yersinia enterocolitica: Growth, Survival, Virulence, and Risk Control

Yersinia enterocolitica is a foodborne pathogen most often associated with raw or undercooked pork products and dairy products. Although it receives less attention than pathogens such as Salmonella, Listeria monocytogenes, and pathogenic E. coli, Y. enterocolitica remains an important public health concern, responsible for an estimated 117,000 illnesses annually in the United States.

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Webinar Recording

Description

Unlike many other enteric pathogens, Y. enterocolitica is psychrotrophic, meaning it can grow at refrigeration temperatures, similar to Listeria monocytogenes. This characteristic presents unique challenges for food processors by limiting the effectiveness of refrigeration as a control measure. Yersiniosis commonly presents with diarrhea, abdominal pain, fever, and vomiting, but can also mimic appendicitis in some individuals. This webinar will examine the growth and survival characteristics of Y. enterocolitica, its virulence factors, and practical approaches for reducing the risk of yersiniosis through effective food safety controls.

Benefits and Learning Objectives:

Understand the significance of Yersinia enterocolitica as a foodborne pathogen and public health concern
Describe the foods most commonly associated with Y. enterocolitica contamination
Explain the growth and survival characteristics of Y. enterocolitica
Understand the implications of psychrotrophic growth and the ability of Y. enterocolitica to grow at refrigeration temperatures
Describe the virulence characteristics associated with Y. enterocolitica and yersiniosis
Recognize the signs and symptoms of yersiniosis and factors that distinguish it from other enteric illnesses
Identify practical food safety controls and preventive measures that can help reduce the risk of yersiniosis

Agenda:

Introduction to Yersinia enterocolitica and yersiniosis
Foods commonly associated with contamination
Growth and survival characteristics
Psychrotrophic growth and implications for refrigerated foods
Virulence factors and disease characteristics
Food safety risks and public health significance
Preventive controls and risk reduction strategies

Who Should Attend:

Food microbiologists
Laboratory personnel
QA/QC professionals
Food safety and sanitation managers
HACCP/Preventive Controls coordinators
Processing and production personnel
Environmental monitoring teams
Regulatory affairs professionals
Technical and R&D personnel
Public health professionals
Training and compliance coordinators

Webinar Length

1 hour with Q&A to follow.

The webinar will include a 10-minute Q&A session where attendees can ask questions related to the Yersinia enterocolitica: Growth, Survival, Virulence, and Risk Control. This interactive portion is designed to offer personalized guidance and facilitate the sharing of practical insights among participants.

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Meet the Instructors

Dr. Robert Brackett

Dr. Robert Brackett leads the industry training team under the IEH Academy. He received his Ph.D. in Food Microbiology, his M.S. in Food Microbiology, and his B.S. in Bacteriology from the University of Wisconsin.

Prior to joining IEH, Dr. Brackett served as IIT Vice President and Executive Director of the Institute of Food Safety and Health at Illinois Institute of Technology, and Senior Vice President and Chief Scientific and Regulatory Officer for the Washington, DC based Grocery Manufacturers Association (GMA) now under the name, Consumer Brands Association. Prior to serving at GMA, Dr. Brackett worked for the U.S. FDA as the Director of the Center for Food Safety and Applied Nutrition, as well as several other executive positions within FDA. Earlier in his career, Dr. Brackett spent 19 years in academia at North Carolina State University where he served as Food Safety Specialist and as Professor at the University of Georgia, where he conducted research on foodborne pathogens.

At IEH, he is focused on developing and executing training programs that will enable the food industry to produce safer and higher quality products. Dr. Brackett is an expert on the microbiological and chemical safety of processed foods and fresh produce. He has over 40 years of experience on factors that affect the growth and survival of foodborne pathogens in both fresh and processed foods and ingredients. In addition, he has extensive experience in developing and providing training for both regulatory and private sector personnel, both internationally and in the U.S.

Dr. Suf Alkhaldi

Dr. Suf Alkhaldi joined IEH as the Senior Vice President of Technical Services in 2023. He earned his M.S. and Ph.D. in Microbiology and Cell Molecular Biology from Oklahoma State University. He also conducted a postdoctoral study in Rumen Microbiology in Animal and Dairy Science at the University of Georgia and served as the manager of the DNA Microarray Lab at Yerkes National Primate Research Center at Emory University.

Before joining IEH, Dr. Alkhaldi spent over two decades at FDA which has been characterized by his exceptional contributions to innovation and regulatory excellence. He began as a researcher and food outbreak investigator at the Center for Food and Applied Nutrition (CFSAN), focusing on developing cutting-edge methods for identifying pathogenic bacteria in food using molecular techniques. With over 29 peer-reviewed manuscripts, 14 reviewed papers and book chapters, and co-editing “The Bad Bug Book,” he demonstrated a strong commitment to knowledge-sharing and food safety. Dr. Alkhaldi has played an instrumental role in resolving the FDA’s 2008 pepper outbreak investigation.

Throughout his extensive career at FDA, Dr. Alkhaldi held various roles, including Project Manager, Supervisor, and Senior Science Advisor in the Office of the Chief Scientist. He actively participated in influential working groups and the FDA Funded Centers of Excellence, reinforcing his dedication to advancing microbiology and FDA drug policies. Adding to his accomplishments, Dr. Alkhaldi received over 20 FDA awards between 2000 and 2023.

Dr. Alkhaldi was selected to lead the Office of Safety within the Office of Regulatory Affairs (ORA). His exceptional leadership during the COVID-19 pandemic was evident as he led a team of 24 Industrial Hygienists and safety professionals. Their dedication ensured the safety of 5,000 FDA employees and provided support for 16 FDA laboratories, demonstrating his significant impact in fostering a safe and innovative regulatory environment within the FDA and the broader field of food microbiology.

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