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Danger of Listeria Monocytogenes in Meats

  • BLOG
  • Danger of Listeria Monocytogenes in Meats

We should pay more attention to the foods we consume, especially in summer. The most common food poisoning in recent days is L.monocytogenes poisoning in meat.

L.monocytogenes is a cold-resistant bacterium that can grow at 1- 45 degrees and pH 4.4-9.4. The ability of the agent to survive and reproduce in such wide pH ranges can also develop in many foodstuffs, helping to create an infection risk.
The entry point of the infection is the digestive system and the incubation period occurs within one day following digestion.

L. monocytogenes is very common in nature and has been isolated from water, soil, sewage, rotten plants and animal feed.

In Listeria infections, the transmission is thought to result from primary or secondary contaminated raw or undercooked foods, and food contaminated with Listeria species after cooking for various reasons. It is an important source for the transmission of the causative agent to humans in sewage and manure-dumped soils and contaminated vegetables, water-affected animals in sewage.

L. monocytogenes is a food-borne disease called Listeriosis in humans. Listeriosis causes meningitis, miscarriage in pregnant women, lethal septicemia, endocarditis and encephalitis. Listeriosis in humans poses a great danger for pregnant women, fetus, newborn babies, elderly people and people with weakened immune system because of various diseases.

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