Ground meat, fresh sausage, pasteurized milk and ice cream were experimentally contaminated, using a combination of two virulent Yersinia enterocolitica strains, and stored at differ ent temperatures. When inoculated ground meat, sausage and pasteurized milk were stored at 25°C (0 - 48h) or at 4°C (0 - 7 days), large increase in Y. enterocolitica count occurred. Extensive reduction in the counts of Y. enterocolitica occurred during frozen storage (-20°C) of inoculated ground meat and sausage, while a slight decrease was noted with inoculated ice cream samples. Public health implications of these findings are discussed.