Listeria monocytogenes

Listeria monocytogenes is a bacterium species that can cause the infection listeriosis. It is a Gram-positive, rod-shaped, facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens, with 20 to 30 percent of clinical infections resulting in death.

Characteristics

Listeria monocytogenes is capable of growing at temperatures as low as 0°C, which allows it to multiply at typical refrigeration temperatures, something most other types of bacteria are unable to do. It is also resistant to heat, salt, and acidity better than many other bacteria.

Pathogenesis

In humans, Listeria monocytogenes can cause listeriosis, a serious infection with a 20 to 30 percent mortality rate. The main route of acquisition is through the ingestion of contaminated food. In pregnant women, the infection can lead to miscarriage, preterm labor, severe illness in newborns, and even stillbirth.

Prevention

Prevention of Listeria monocytogenes involves proper food handling and sanitation practices. This includes thoroughly cooking raw food from animal sources, washing raw vegetables thoroughly before eating, and keeping uncooked meats separate from vegetables and from cooked and ready-to-eat foods.

Treatment

The treatment of Listeria monocytogenes involves antibiotics and supportive care. The antibiotics of choice are ampicillin and gentamicin, with trimethoprim and sulfamethoxazole being used as an alternative.

See also

• Listeriosis
• Foodborne illness
• Gram-positive bacteria
• Facultative anaerobic bacteria

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