Listeria monocytogenes

Listeria monocytogenes is a naturally occurring pathogen in the environment, found in soil, areas of high moisture, decaying vegetation, water, and livestock. It is salt-tolerant, and survives and grows at refrigeration temperatures, making it different from other foodborne pathogens.

For more information on this bacterium and the disease it causes, check out our knowledge sheet.

Listeria monocytogenes can contaminate fruits and vegetables from the soil or manure used for fertilizer, and meats can become contaminated during processing when Listeria has grown to high numbers in the processing facility.

By adhering to these workplace tips, you can greatly reduce the risk of a Listeria outbreak in your business.

1. Follow proper shelf-life requirements of ready-to-eat foods such as prepared produce, fully cooked products, deli meats, prepared salads, and cheeses once opened.
2. Protect refrigerated food from condensation or cross-contamination from raw meats or produce.
3. Wash raw vegetables and produce before preparing or eating.
4. Do not permit raw, unpasteurized milk or foods made from unpasteurized milk into your food establishment.
5. Wash hands after handling raw produce, raw meats, and poultry.

If you are currently dealing with an outbreak, Steritech offers Crisis Management assistance. We also provide a broad range of assessment and consulting services that aim to reduce the risk of transmission of foodborne illnesses like Listeria monocytogenes. Contact us today to learn more.