The Prevention of Foodborne Listeriosis

Abstract

Listeriosis in animals and humans has been known for over 60 years. Outbreaks in humans have been reported since 1951 but the importance of foodborne transmission has only been realised recently. Listeria monocytogenes is of concern to the food industry because of its ability to grow at refrigeration temperatures and the serious nature of listeriosis. Surveys have shown a widespread incidence of L. monocytogenes in foods and high numbers in certain foods. Hygienic practices in food production are being modified to reduce this incidence, and conditions to minimise the survival and growth of listeria in foods are being determined. Listeriosis is still a relatively rare disease and the majority of people may be resistant, or develop immunity to the bacterium. Because of the fact that a significant proportion of the population is likely to be vulnerable to infection, and the trend towards increased consumption of chilled foods which may have an extended shelf life, it is important to minimise the incidence of listeria in foods.

Citation

Lund, B.M. (1990), "The Prevention of Foodborne Listeriosis", British Food Journal, Vol. 92 No. 4, pp. 13-22. https://doi.org/10.1108/EUM0000000002318