The objectives were to evaluate the risk of obtaining an infective dose of Yersinia enterocolitica (Y. enterocolitica) after consuming fermented sausages (made in a controlled process) and smoked filet made of Danish pork. For fermented sausages it was estimated that a maximum of two bacteria would be present in a serving of up to 40 g. However, most likely only one bacterium would be present per serving (4,000 times of one million simulations of 40 g serving’s = 0.4 %).