“Listeria was first discovered in the 1920s by Dr. Everitt Murray, and was originally named as Bacterium monocytogenes. It was later on renamed to honor Dr. Joseph Lister who discovered the importance of sterilization. Unlike other bacteria, Listeria spp. is psychrotrophic, enabling it to grow and multiply at low temperatures which increases its chance of infecting susceptible individuals especially pregnant women. Out of the 17 identified species, Listeria monocytogenes causes the most illness with an approximate infective dose of 10-100 CFU that varies per individual. As released by the US FDA in 2017, most recalls for frozen goods are caused by L. monocytogenes contamination, this includes ready-to-eat meals, salads, fruits, processed foods, ice cream, cheese, and other dairy products. As an environmental contaminant, Listeria is very prolific in tubes and drains forming biofilms. Nearly 30% of the food processing drains tested were positive for Listeria, according to a US FDA report.”
Excerpt from the article of France Monjardin, “Pathogens of Interest in the Food Industry” in Food Safety Trends Philippines Magazine Issue 6.
In any food manufacturing facility, big or small, food safety management system is necessary to ensure that consumers are safe from foodborne illnesses that may be caused by food pathogens such as Listeria.
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