It commonly observed in the environment where they developed highly adaptive characteristic during their evolution.
The disease is more likely to occur in certain susceptible populations (i.e. pregnant mothers, newborns, immune-compromised people, transplant recipients, etc).
Foodborne listeriosis represents a relatively rare but clinically serious disease, with high case fatality rates (20-30%) that largely specific segments of the population with increased susceptibility.
Fatalities rates with the more severe forms of listeriosis can be high as 70% for those untreated.
Although relatively uncommon, Listeria monocytogenes are almost exclusively foodborne (99%), and are mainly caused by the consumption of contaminated food products.
Listeriosis has been associated with the consumption of a variety of contaminated foods including soft cheese, raw milk, hot dogs, delicatessen meats and salads, seafood and fresh vegetables.
Its widespread distribution in the environment and foods. Its ability to multiply at refrigeration temperature and cause severe illness make it a hazard of particular concern to the food industry.
HACCP program should attempt to destroy, eliminate or reduce this hazard, and prevent the opportunity for subsequent recontamination.
Listeria monocytogenes
