This made headlines in the news and Chef JimmyJ started a thread on it.

Here you go Folks one more reason to be Extremely careful handling Pork to avoid Cross-Contamination, keeping Raw Pork under Refrigeration until it goes in the Smoker and Smoking at proper temperatures, 225*F or higher to reach Internal temps in excess of 145*F. Read on and stay Safe...JJ

http://www.foodsafetynews.com/2012/11/consumer-reports-finds-most-pork-positive-for-yersinia/

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/yersinia_g.htm

http://foodsafety.unl.edu/pathogens/yersinia.html