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Risk of "Listeria Monocytogenes" in Food

  • BLOG
  • Risk of "Listeria Monocytogenes" in Food

"Listeria monocytogenes" has been recognized as a human pathogen since 1929 and a foodborne pathogen since 1981.

The ability of this bacterium to reproduce easily in the refrigerator emerges as an important problem in protecting foods from the risk of Listeria.

L. monocytogenes causes a foodborne illness in humans. This disease, called listeriosis, can lead to more dangerous consequences for pregnant women, fetuses, newborn babies, the elderly and people whose immune system is weakened due to various diseases.

Dairy, seafood, meat and delicatessen products and poultry meat products pose more risks for "Listeria".

In order to be protected from Listeria, there are rules that consumers must follow during and after the purchase of food.

These rules can be listed as follows:

1-Before eating vegetables and fruits, it is absolutely necessary to wash them properly.

2-Unpasteurized milk and dairy products should not be consumed without boiling.

3-Sausage, sausage, etc. meat products will be more suitable to be consumed after cooking.

4-Care should be taken to ensure that the cooking temperature of meat mixtures, such as meatballs, etc. is appropriate.

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