FRI FOOD SAFETY REVIEWS Review of Epidemiology of Foodborne Listeriosis

Introduction .................................................................................................................................. 2 Human Illness .............................................................................................................................. 2 Outbreaks and Cases ............................................................................................................ 2 Economic Costs .................................................................................................................... 3 Important Species and Strains of Listeria ............................................................................. 3 Food Attribution ........................................................................................................................... 3 Outbreak Data ...................................................................................................................... 3 Sporadic Cases ..................................................................................................................... 4 Surveillance of Foods ........................................................................................................... 4 Food Contamination ..................................................................................................................... 4 Contamination Pathways ...................................................................................................... 4 Animals, abattoirs, and raw meat processing ............................................................... 5 Deli meats ..................................................................................................................... 6 Dairy products .............................................................................................................. 6 Seafood ......................................................................................................................... 7 Eggs .............................................................................................................................. 7 Produce ......................................................................................................................... 7 Survival and Growth in Foods .............................................................................................. 7 Meat ............................................................................................................................. 8 Cheese .......................................................................................................................... 8 Fish ............................................................................................................................... 8 Fresh produce and salads .............................................................................................. 8 Other foods ................................................................................................................... 9 Strategies for Controlling Listeria ................................................................................................ 9 Human Factors—Education, Monitoring ............................................................................. 9 Physical Factors .. ............................................................................................................... 10 Heat ............................................................................................................................ 10 Irradiation ................................................................................................................... 10 High pressure ............................................................................................................. 10 Electrolyzed water ...................................................................................................... 10 Ultraviolet light and pulsed light ................................................................................ 11 Carbon dioxide ........................................................................................................... 11 Ozone ......................................................................................................................... 11 Antimicrobial Compounds ................................................................................................. 11 Competitive Cultures .......................................................................................................... 12 Packaging ........................................................................................................................... 12 Cleaning and Sanitation ..................................................................................................... 13 Figures ..................................................................................................................................... 14 Tables .................................................................................................................................... 15 References .................................................................................................................................. 17