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SAGE-Hindawi Access to Research Journal of Pathogens Volume 2011, Article ID 420732, 13 pages doi:10.4061/2011/420732 Review Article Behavior of Yersinia enterocolitica in Foods Md. Latiful Bari,1 M. Anwar Hossain,2 Kenji Isshiki,3 and Dike Ukuku4 1 Food Analysis Research Laboratory Center for Advanced Research in Sciences, University of Dhaka, Dhaka-1000, Bangladesh 2 Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh 3 Division of Marine Life Science, Research Faculty of Fisheries Science, Hokkaido University, 3-1-1, Minato-cho, Hakodate, Hokkaido 041-8611, Japan 4 Food Safety Intervention Technologies, Eastern Regional Research Center, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA Correspondence should be addressed to Md. Latiful Bari, latiful@ Received 16 April 2011; Revised 14 July 2011; Accepted 20 July 2011 Academic Editor: Ramesh C. Ray Copyright © 2011 Md. Latiful Bari 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 are ubiquitous, being isolated frequently from soil, water, animals, and a variety of foods. They comprise a biochemically heterogeneous group that can survive and grow at refrigeration temperatures. The ability to propagate at refrigeration temperatures is of considerable significance in food hygiene. Virulent strains of Yersinia invade mammalian cells such as HeLa cells in tissue culture. Two chromosomal genes, inv and ail, were identified for cell invasion of mammalian. The pathogen can cause diarrhoea, appendicitis and post-infection arthritis may occur in a s