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Listeria Monocytogenes Essay examples

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Listeria monocytogenes can cause a food borne illness called Listeriosis. (Murano 2003) This bacterium can be found in soil and water. (Murano 2003) Unlike many other germs, it can grow in cold temperatures such as the refrigerator. Listeria monocytogenes can be killed by pasteurization and cooking. (Murano 2003)

Some foods that are typically contaminate by Listeria monocytogenes are a variety of raw foods, processed foods and foods made from unpasteurized milk. Vegetables can become contaminated from the soil or from manure used as fertilizer. (Murano 2003)

The time between ingestion and the onset of symptoms for Listeriosis ranges from three to 70 days and averages 21 days. (Murano 2003)

Symptoms that can be seen include fever,
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On October 10 2010, the Texas Department of State Health Services ordered Sangar Fresh Cut Produce in San Antonio to stop processing food and recalls all of its products that were shipped from the plant since January. (Roos 2010) The order took affect after several laboratory tests of chopped celery from the plant indicated the presence of Listeria monocytogenes. There were 6 cases of Listeriosis that were linked to chopped celery from the Sangar plant from the investigation. (Williams 2010) The illnesses occurred in Bear, Travis and Hidalgo counties and were in people with serious underlying health problems. The investigations also concluded that the plant had a sanitation problem. The order prohibits the plant from reopening without the Department’s approval. This outbreak unfortunately sickened 10 and killed 5. (Williams 2010)

Listeriosis caused by Listeria monocytogenes is a controllable food borne illness but given that the consumer is very cautious about what they eat and follow simple techniques to help prevent the onset of it.

Reference Page

Murano, P.S. (2003). Understanding Food Science and Technology. CA, USA: Wadsworth Cangage Learning.

Bryan, FL. (1999). Procedures to Investigate Foodborne Illness Fifth Edition (p. 119). Des Moines, IA: International Association for Food Protection.

FDA/CFSAN. (2003). Foodborne Pathogenic Microorganisms and natural Toxins Handbook: The ‘Bad Bug
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