LISTERIA IN FOOD - HAZARD FOR BOTH MAN AN D ANIMAL

Only since the recent outbreaks, Listeria monocytogenes is recognized as a microorganism that can cause foodborne infections in humans. The severe symptoms and the high mortality rate (30 to 40%) encourged stro ngly research on the prevalence of the organism and pathogenesis of th e disease. Listeria is ubiquitous, hence there are various means of in fection. Oral infection through food seems to be the most common way i n humans as well as in animals (silage). In food, all kinds of raw ing redients can be contaminated with L. monocytogenes. The efficiency of the technological processes together with storage conditions will dete rmine survival and growth of the pathogen. Because of the ubiquitous o ccurrence and the relatively low morbidity it is difficult to lay down standards: currently a maximum of 1.10(2) CFU/g Listeria at the time of consumption (for healthy people) is under discussion. However for t he riskgroups attempts are being made to implement a zerotolerance.