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Listeria monocytogenes is a bacterium that can cause an infection that threatens human health, called Listeriosis. It can often be found in products such as foods of animal origin (such as meat, dairy products, cheese) and processed foods. This bacterium poses a major risk to food safety because it can cause serious illness in humans. The presence ofListeria monocytogenes is a microbiological parameter that should be regularly monitored in the food industry.
Listeria monocytogenes is a gram positive, non-motile and aerobic bacterium. It is also a mesophilic organism, able to grow between 0°C and 45°C and survive even at lower temperatures. Because of these characteristics, it can survive in food storage conditions such as cold environments, making it particularly problematic in frozen foods and cold-stored products.
Listeriosis can be life-threatening, especially in individuals with weakened immune systems, pregnant women, newborns and the elderly. This disease can lead to serious consequences such as meningitis, septicemia and fetal loss. Transmission ofListeria monocytogenes to humans usually occurs through contaminated food. The bacteria can enter the product as a result of contamination during the food production process.
Listeria monocytogenes is commonly foundin processed food products such as ready meals, cold meats, cheese, milk and seafood. The bacteria can survive and multiply in chilled food products. It is particularly common in foods that do not have a low pH level and are stored at low temperatures.
Contamination can result from unhygienic production, transportation and storage conditions. Processing errors, personnel hygiene deficiencies, contamination and incorrect storage temperatures can cause Listeria to contaminate food. Cross-contamination can cause Listeria to spread to different food products. Failure to comply with hygienic standards in food processing areas can increase this risk.
Foodborne transmission of Listeria monocytogenes poses a major health risk, especially for pregnant women, newborn babies, the elderly and people with weakened immune systems. Listeriosis is usually transmitted through food products such as undercooked meats, cold meats, dairy products, and prepared foods.
Food manufacturers must follow strict hygiene standards to minimize the risk of contamination by Listeria monocytogenes, especially if they produce cold-stored products. Measures such as regular cleaning, personnel hygiene and temperature control in food processing plants reduce the likelihood of Listeria monocytogenes being present in food products.
Most countries have set specific limits for Listeria monocytogenes in food products. Exceeding these limits can result in consequences such as food recalls and health risk warnings. Food manufacturers are required to comply with legal regulations and microbiologically test products at risk of Listeria before they are placed on the market.
Nanolab Laboratories Group continues to provide services within the scope of Listeria monocytogenes Search. We also provide services for the Enumeration of Coagulase Positive Staphylococci.
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