LISTERIA MONOCYTOGENES IN FOODS: INCIDENCES AND POSSIBLE CONTROL MEASURES

Abstract

The bacterium Listeria monocytogenes is a Gram-positive, intracellular, ubiquitous, and facultative food-borne pathogen of humans and animals. They may occur naturally in environmental sources such as soils, faeces and intestinal tracts of animals and humans. The pathogen causes listeriosis characterized by gastroenteritis, meningitis, abortion, and sometimes death in systemic cases. Neonates, infants, immunocompromised individuals, pregnant women, and the elderly in particular are most susceptible to listeria infections. In recent times, contamination of foods by L. monocytogenes has become a major concern to all stake holders in the food industry and the health sector. Their infection has been associated with a number of food-borne outbreaks resulting from the consumption of various foods especially, cooked and chilled ready-to-eat foods. A review on L. monocytogenes and its association with foods is important to create more awareness on the need to reduce their colonisation, transmission, cross contaminations and infections.