Listeria Hysteria: Understanding the Significance, Detection, and Strategies for Controlling Listeria in Food Production Facilities

L. monocytogenes is a serious public health hazard that is responsible for foodborne illness. The pathogen has been linked to several recent outbreaks of foodborne illness and large-scale recalls. Listeria can be found in a wide variety of foods, and particularly in refrigerated foods such as soft cheeses, smoked fish, pâtés, and ready-to-eat cooked meats. Listeria is also found in the food plant environment, where it may form biofilms that are difficult to remove. Some Listeria strains are transient while others are persistent strains. L. monocytogenes can cause listeriosis, a severe, life-threatening infection, particularly in pregnant women, young infants, the elderly, and immuno-compromised people. The U.S. and many other countries have introduced regulations designed to control the incidence of listeriosis, often requiring microbiological monitoring of Listeria spp. or L. monocytogenes in food ingredients and the food plant environment, especially in ready-to-eat foods. This webinar is designed to provide a broad overview of Listeria including aspects of microbiology, testing, epidemiology, and regulation. We will discuss effective strategies for controlling L. monocytogenes. Key discussion topics: • Listeria and listeriosis: Pathogen, incidence, recalls and outbreaks, regulatory significance. • Transient and persistent strains and biofilm. • Testing methods for L. monocytogenes. • FSMA regulations and environmental monitoring in RTE plants