Listeria monocytogenes outbreaks: a review of the routes that favor bacterial presence

Abstract

Listeria monocytogenes is a foodborne pathogen that causes serious invasive illness, mainly in certain well-defined high-risk groups, including immunocompromised patients, pregnant women and neonates. L. monocytogenes primarily causes abortion, septicaemia or infections of the central nervous systems. Listeriosis outbreaks have mostly been linked to consumption of raw milk or cheese made of unpasteurized milk. Previous outbreaks of listeriosis have been linked to a variety of foods especially processed meats (such as hot dogs, deli meats, and páté). The public health importance of listeriosis is not always recognized, particularly since listeriosis is a relatively rare disease compared with other common foodborne illnesses such as salmonellosis or botulism. However, because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to foodborne illness: second after salmonellosis. Changes in the manner food is produced, distributed and stored have created the potential for widespread outbreaks involving many countries. The pasteurization of raw milk, which destroys L. monocytogenes, does not eliminate later risk of L. monocytogenes contamination in dairy products. Extensive work has been ongoing in many countries during the last decade to prevent outbreaks and decrease the incidence of listeriosis. A marked reduction has occurred in its incidence in some of these countries during the 1990s, suggesting a relationship between preventive measures and reduction on human cases listeriosis.