Listeria monocytogenes in Fresh Produce: Outbreaks, Prevalence and Contamination Levels

Abstract

<i>Listeria monocytogenes</i>, a member of the genus <i>Listeria</i>, is widely distributed in agricultural environments, such as soil, manure and water. This organism is a recognized foodborne pathogenic bacterium that causes many diseases, from mild gastroenteritis to severe blood and/or central nervous system infections, as well as abortion in pregnant women. Generally, processed ready-to-eat and cold-stored meat and dairy products are considered high-risk foods for <i>L. monocytogenes</i> infections that cause human illness (listeriosis). However, recently, several listeriosis outbreaks have been linked to fresh produce contamination around the world. Additionally, many studies have detected <i>L. monocytogenes</i> in fresh produce samples and even in some minimally processed vegetables. Thus <i>L. monocytogenes</i> may contaminate fresh produce if present in the growing environment (soil and water). Prevention of biofilm formation is an important control measure to reduce the prevalence and survival of <i>L. monocytogenes</i> in growing environments and on fresh produce. This article specifically focuses on fresh produce-associated listeriosis outbreaks, prevalence in growing environments, contamination levels of fresh produce, and associated fresh produce safety challenges.