Pathogen Profiles Part 1 - Listeria
Listeria monocytogenes is the bacterium that’s responsible for causing the potentially fatal listeriosis infection in humans. This often severe food borne illness is most common in particularly vulnerable groups including; pregnant women, people aged over 60 or any other person with a weakened immune system.
History
The first recorded case of Listeria was documented in 1924 and later in the decade Listeria Monocytogenes were identified independently from animal outbreaks. Initially the bacterium was to be called Listerella in honour of the early advocate for antiseptic, Joseph Lister; however the name was already in use and instead Listeria was accepted.
Where it’s found
Listeria is often found in soil, leading to the contamination of vegetables and also animals becoming carriers of the bacteria. It can also be found in foods such as raw meats, raw vegetables, fruits and unpasteurised dairy products and also in meat processing environments, sewage treatment plants and streams.
Symptoms
The incubation period for the Listeria bacteria can range from a few days to a few months. After this time the symptoms of Listeriosis can start to appear; these can include:
- A high fever
- A stiff or aching neck
- Periods of confusion
- A feeling of weakness
- Vomiting (sometimes preceded by diarrhoea)
Prevention
Proper hygiene can help avoid becoming ill with a Listeria infection, as can the proper preparation of foods. Raw vegetables should be washed under running tap water prior to cooking or eating; any uncooked meats should be kept separate from ready-to-eat foods and should be cooked thoroughly to ensure a safe internal temperature is reached prior to eating.
In addition to this any surfaces, and utensils used to handle or prepare these items, including your hands, should be cleaned thoroughly afterwards to ensure that there is no bacteria left on them.
For a more detailed overview of Listeria CLICK HERE
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