The Organic Prepper Over 90 percent of people who become infected with it are hospitalized. It carries a mortality rate of 20 to 30 percent. Symptoms can appear as early as the same day of exposure, or as late as 70 to 90 days after infection. It can live in cold temperatures, multiplies rapidly, and can live for years on equipment in places food is prepared.
And, it is back in the news because there are several outbreaks and recalls involving this particular pathogen – Listeria.
Here’s what you need to know about Listeria.
Listeria monocytogenes (commonly referred to as simply Listeria) is a type of bacteria found in soil and water and some animals, including poultry and cattle. It is widespread in the environment. Animals, particularly cattle, can carry L. monocytogenes without appearing sick and shed the bacteria in their feces.
Unlike many other foodborne bacteria, Listeria can continue to grow in cold temperatures – including in the refrigerator. It can withstand high temperatures as well and can tolerate both acidic and salty conditions. It can multiply rapidly, spreading from one food to another. Listeria can live for years (it stuck around for 10 years in one documented instance) on equipment in places food is prepared, including food processing plants, grocery stores, and delis. These qualities make Listeria a formidable threat, as it is hard to control and can cause intermittent contamination of food.