Listeria monocytogenes is a pathogen that causes listeriosis, a severe gastrointestinal illness. Unlike most other foodborne pathogens, listeria can grow at proper refrigeration temperatures. Listeriosis is a rare disease with a high mortality rate. People at highest risk include the elderly, pregnant women, young children and the immunosuppressed. In the U.S., 43% of food poisoning deaths are attributed to listeriosis.
Listeria can enter a restaurant via food contaminated:
- in produce-growing environments
- during processing
- during handling and preparation
Food particularly sensitive to listeria are:
- raw or unpasteurized dairy products
- raw meat and poultry
- deli salads
- deli meats
- fresh soft cheese (non-hot packed)
- cooked meat, poultry and seafood (including smoked)
- cooked eggs
Contributing factors associated with listeriosis risk include:
- amount and frequency of consumption of a listeria-sensitive food
- frequency and extent of contamination of a food with listeria
- temperature and duration of refrigerated/chilled food storage
- whether food can support growth of listeria
References:
Read more about Listeria at the CDC.