Listeria

Listeria monocytogenes is an important Gram-positive foodborne pathogen responsible for causing infections with a high mortality rate in the elderly, pregnant women, neonates, and immunocompromised populations. L. monocytogenes is ubiquitously present in nature and has been isolated from a wide range of foods. Suppression of Listeria growth in ready-to-eat (RTE) or minimally processed foods that support listerial growth remains challenging. DNA-based detection and molecular subtyping methods provide important resources for tracking L. monocytogenes contamination throughout the RTE food chain. Combinations of interventions, such as testing and sanitizing food contact surfaces, controlling storage times and temperatures, and using growth inhibitors in RTE foods that support L. monocytogenes growth are keys to minimizing L. monocytogenes contamination in the RTE food chain. In addition, a better understanding of the ecology and biology of L. monocytogenes, with a focus on virulence and stress response systems that facilitate transmission through diverse environments encountered by L. monocytogenes, will further facilitate the control of this important foodborne pathogen.