Here are 5 facts about the disease-causing bacteria listeria that you need to know when working in the food manufacturing industry.
1. Listeria is spreading
Bacteria of the genus Listeria are ubiquitous in the environment and can be found in soil and plants, as well as in the intestines of animals and humans. They can enter food via feces or the environment, during processing, or during harvesting, milking or slaughtering. Particularly vulnerable foods include meat, fish and dairy products, as well as convenience foods such as pre-cut fruit, ready-to-eat salads or ready meals.
2. Listeria is highly resistant
The Listeria monocytogenes species that causes disease in humans can survive in environments that are unfavorable to other microorganisms. The bacteria can survive both freezing and dry conditions. In addition, they need very few nutrients and can multiply even at low temperatures and low oxygen levels – for example, in vacuum packaging in the refrigerator. Some listeria can even resist alkaline agents. However, the bacteria can be killed by cooking, roasting, sterilization and pasteurization.
3. Listeria can be fatal
Listeria can cause listeriosis, a notable infectious disease. The infectious dose is relatively low; 1,000 cells are enough to cause an infection. In healthy people, the infection is harmless and may even go unnoticed. However, it can cause fatal blood poisoning or meningitis in newborns, pregnant women, the elderly and immunocompromised people.
4. Listeria is not easy to detect
The symptoms of listeriosis may not appear until several weeks later. This makes it difficult to trace the source of the contamination. By the time the source is found, the bacteria may have spread to the next products or facilities.
5. Listeria requires special attention in food manufacturing
Listeria can form biofilms that are difficult to remove. Therefore, thorough cleaning, even in hard-to-reach production areas, is particularly important. It should also be noted that certain processing steps can favor the growth of listeria bacteria – for example, condensation water is a major risk in food production.
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