Listeriosis due to food contamination

Listeria monocytogenes is a gram positive foodborne bacterial pathogen and the causative agent of human listeriosis. It was originally isolated by E.G.D Murray from Laboratory rabbits in 1926.

It is estimated that there are about 2500 cases of clinical foodborne listeriosis in the United States each year, and immune-compromised persons are very susceptible to listerial infection i.e. young, elderly and ill population.

Listeriosis manifest commonly as abortion, septicemia or central nervous system infections, with a high case fatality rate in all patient groups.

The symptoms of listeriosis do not usually resemble those of the more familiar types of food poisoning but there have been several cases where the presence of extremely high level of L. monocytogenes has resulted in the rapid onset of symptoms of vomiting and diarrhea.

Listeriae are acquired primarily through the consumption of contaminated foods including soft cheese, raw milk, deli salads and ready to eat foods such as luncheon meats and frankfurters.

The contamination of ready to eat poultry and meat products with Listeria monocytogenes is a major concern for the food industry.
Listeriosis due to food contamination