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Glossary beginning with Y

A glossary of technical terms related to handwashing. Select a letter above to begin.


Yersinia Enterocolitica

Yersinia enterocolitica is the bacteria responsible for causing Yersiniosis. The organism is found in pork, beef, lamb, oysters, seafood and unpasteurized milk. According to the FDA, these vehicles offer plenty of opportunities for Yersinia enterocolitica to enter the food supply.


Yersiniosis is caused by the bacteria Yersinia enterocolitica. Symptoms include diarrhea, vomiting, fever and abdominal pain. Unnecessary appendectomies can result as Yersiniosis symptoms often mimic appendicitis. In addition, Yersinia has been associated with reactive arthritis. Foodborne transmission of Yersinia occurs by eating undercooked meat or drinking raw milk. In addition, infected food handlers can transmit the organism to others by not washing their hands after using the toilet. Food handlers can also cross-contaminate any ready-to-eat food if they fail to wash their hands between handling raw meat and preparing other food (typically salad items.)

Estimated # of foodborne Yersiniosis cases annually: 17,000 (CDC)

HandsOn™ System

HandsOn System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice for Catered Events

Uncompromised hand cleanliness for those serving food at venues without running water.

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Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.

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