Listeriosis is an infection caused by a pathogenic bacterium, Listeria monocytogenes. Humans come into contact with the bacterium mainly through eating contaminated food: for this reason, the infection is called food-borne

Although rare compared to other food-borne infections, it can manifest itself in very severe forms, especially in the most vulnerable individuals.

In healthy adults, listeriosis generally manifests with mild symptoms, similar to those of a gastroenteritis, including:

• dysentery;
• fever;
• nausea;
• vomiting;
• abdominal pain.

This form usually has an incubation period of around 24 hours.

In some cases, an asymptomatic infection may also occur.

Conversely, in more fragile individuals, such as adults with a weakened immune system or the elderly, it can present a very serious clinical picture in the form of meningitis, septicaemia and encephalitis.

In this case, symptoms may occur some time after ingestion of the contaminated food.

Listeriosis in pregnancy

Pregnant women are considered a risk group due to the serious consequences that could occur in the foetus and newborn child.

Listeriosis can, in fact, cause:

• miscarriage;
• premature birth;
• infections of the foetus and newborn child.

Humans become infected mainly by ingesting food contaminated with Listeria

This bacterium is commonly present in the environment (water, soil, vegetation), so it can contaminate food throughout the production chain from raw materials.

In addition, animals such as cattle and poultry can be carriers and thus a vehicle for contamination.

A characteristic of this micro-organism is its good resistance to various environmental conditions: in fact, it tolerates salty environments and low temperatures well (it can multiply even in the refrigerator, at around 4°C).

Although this pathogen is sensitive to heat, it can still contaminate products after they have been cooked, for example, before packaging.

Listeriosis, foods at risk

Ready-made foods’ that can therefore be consumed without needing to be cooked or reheated, products with a long shelf-life stored at refrigeration temperature and raw foods are those most at risk of contamination.

In detail, Listeria can contaminate several types of food, including:

• all raw or undercooked foods (meat, fish, vegetables, etc.);
• smoked salmon;
• frankfurters, pâtés, cold cuts;
• raw milk;
• cheeses, especially soft, blue-veined, slightly matured cheeses.

It is important that at-risk groups (pregnant women, the immunocompromised, the elderly) avoid consuming these foods.

Diagnosis and treatment of listeriosis

It should be noted that rapid diagnosis is very important for the outcome of the infection.

This is done by searching for the presence of the bacterium in tissue samples or body fluids such as blood and cerebrospinal fluid.

In most cases, symptoms are mild and the infection resolves within a few days without the need for special treatment.

Listeria, like all bacteria, is sensitive to antibiotics, and antibiotics are the most commonly used treatment. Of these, the most common are ampicillin and erythromycin.

The 5 rules to prevent listeriosis?

Careful and careful handling and preparation of food is essential to prevent infection with Listeria monocytogenes.

Below are the WHO’s ‘five keys to safer food’:

• keep clean: wash hands frequently before and during food handling, sanitise surfaces and equipment used for food preparation;
• separate raw and cooked food: use different tools for handling and different containers for storage;
• cook thoroughly: temperatures above 70°C help make food safe for consumption;
• keep food at safe temperatures: below 5°C and above 60°C the growth of microorganisms slows down or stops. Listeria, however, is able to reproduce even at low temperatures (between +2°C and +4°C);
• use safe water and raw materials.

In addition, people in high-risk groups should

• avoid consuming dairy products made from unpasteurised milk, cold cuts and ready-made meat products (e.g. sausages, hams, pâtés and spreads), cold-smoked fish products (e.g. smoked salmon)
• read and carefully follow the storage conditions and temperatures given on the label.

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Source:

GSD