In recent years, there has been a notable increase in recalls related to Listeria monocytogenes, the bacterium responsible for listeriosis. This serious infection primarily affects pregnant women, newborns, the elderly, and individuals with weakened immune systems. The uptick in cases raises important questions for consumers regarding food safety and prevention.

What is Listeria monocytogenes?

Listeria monocytogenes is a resilient bacterium capable of thriving in diverse environments, including soil, water, and decaying plant matter. Its ability to grow at refrigerator temperatures makes it particularly concerning, as it can persist in ready-to-eat foods such as deli meats, unpasteurized dairy products, and certain fruits and vegetables.

Reasons for the Increase

1. Improved Detection Methods and Regulations:

Advances in microbiological testing have significantly enhanced our ability to identify Listeria in food products and clinical samples. This has resulted in more cases being detected and reported than in the past, creating the impression of increasing prevalence. The Food Safety Modernization Act (FSMA), which began enforcing compliance in 2016, has also led to stricter regulations on testing for Listeria in manufacturing environments.

2. Better Traceability:

The FSMA has improved product traceability during production, facilitating quicker recalls when contamination is detected. Enhanced tracking systems enable more effective monitoring of food products throughout the supply chain.

3. Increased Consumer Awareness:

Consumers are becoming more vigilant about food safety, with heightened awareness driven by social media and news coverage of recalls. This increased scrutiny leads to more reports and concerns surrounding Listeria and other foodborne pathogens.

Protecting Yourself

Consumers can take proactive steps to minimize their risk of listeriosis:

– Safe Food Handling: Always wash hands, surfaces, and produce before preparing food. Follow cooking instructions on packaged items, ensuring that foods reach an internal temperature of at least 165°F (74°C) to effectively kill Listeria.

– Stay Informed: Keep an eye on food recalls and safety alerts related to Listeria. Many governmental health agencies provide regular updates and resources.

Conclusion

While the increase in Listeria monocytogenes cases is concerning, understanding the factors behind this trend can empower consumers to make informed choices. By practicing safe food handling and staying aware of food safety guidelines, individuals can significantly reduce their risk and contribute to a safer food environment for everyone.

Fun Fact

The first recognized outbreak of listeriosis in the United States occurred in 1981, linked to soft cheese, resulting in 52 cases and several deaths. Although Listeria monocytogenes was first isolated in the 1920s, it wasn’t until the 1981 outbreak that it gained significant attention in the U.S. as a foodborne pathogen. This outbreak highlighted the need for improved food safety measures and increased surveillance for Listeria-related illnesses.

Some Statistics on Listeria Recalls

• 2015:   25 recalls
• 2016:   23 recalls
• 2017:   24 recalls
• 2018:   31 recalls
• 2019:   27 recalls
• 2020:   29 recalls
• 2021:   33 recalls
• 2022:   34 recalls

This data illustrates a growing trend in recalls associated with Listeria, underscoring the importance of ongoing vigilance in food safety.