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Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen.

Domain: Bacteria

Family: Listeriaceae

Genus: Listeria

Order: Bacillales

Phylum: Bacillota

Species: L. monocytogenes

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CDC estimates that Listeria is the third leading cause of death from foodborne illness, or food poisoning, in the United States. An estimated 1,600 people get sick from Listeria each year, and about 260 die.

Listeria is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems. Other people can be infected with Listeria, but they rarely become seriously ill.

**Pregnant Hispanic women are 24 times more likely than the general population to get Listeria infection.

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CDC estimates that Listeria is the third leading cause of death from food poisoning in the United States. About 1,600 people get sick from Listeria each year, and about 260 die. Pregnant women and their newborns are much more likely to get a Listeria infection, which is called listeriosis.

Pregnant women are 10 times more likely than other people to get Listeria infection.

Pregnant Hispanic women are 24 times more likely than other people to get Listeria infection.

Listeria infection can cause miscarriages, stillbirths, and preterm labor.

Listeria infection can cause serious illness and even death in newborns.

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Signs and symptoms of Listeria infection vary depending on the person infected and the part of the body affected.

The bacteria are most likely to sicken people who are pregnant and their newborns, adults aged 65 or older, and people with weakened immune systems. Other people can be infected with Listeria, but they rarely become seriously ill.

Invasive illness

Invasive means bacteria have spread beyond the intestines (gut). Invasive listeriosis happens when Listeria have spread beyond the intestines.

Symptoms of invasive illness usually start within 2 weeks after eating food contaminated with Listeria.

Symptoms of invasive illness

People who are pregnant

Symptoms typically include

Fever

Flu-like symptoms, such as muscle aches and fatigue

People who are not pregnant

Symptoms typically include

Fever

Flu-like symptoms, such as muscle aches and fatigue

Headache

Stiff neck

Confusion

Loss of balance

Seizures

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L. monocytogenes endophthalmitis is often difficult to diagnose and requires high clinical suspicion. Listeria monocytogenes rarely affects the eye, but when it does, the outcome has often been poor, with reported final vision worse than 20/200. Listeria is a gram-positive bacteria that is transmitted through contaminated food. It can grow at refrigerator temperatures and may cross-contaminate foods that are prepared or stored in the same area. In 2016, there were 196 recalls of unpasteurized dairy products, meats, seafood, nuts, fruit, and raw and frozen vegetables due to Listeria contamination nationwide. Symptoms include fever and muscle aches, sometimes preceded by gastrointestinal symptoms. Unfortunately, the link to the consumption of contaminated food often goes unnoticed, as symptoms can appear days to weeks later.

L. monocytogenes endophthalmitis typically presents with eye pain, elevated intraocular pressure (IOP) and a fibrinous anterior chamber reaction. We present a case of endogenous L. monocytogenes endophthalmitis in a healthy man who recovered 20/20 vision after aggressive treatment with local and systemic antibiotics and anterior chamber washout.

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Fast Facts About Listeria Monocytogenes

Listeria monocytogenes infects approximately 1,600 people in the U.S. each year, killing roughly 20% of them — making it one of the deadliest pathogens found in food.

Unfortunately for food manufacturers and operations with salad bars and delis, Listeria is a particularly dangerous pathogen. This is because many raw items such as meats, poultry, seafood, and some fruits and vegetables may carry Listeria monocytogenes – a microorganism that not only survives but can also grow at cold temperatures which makes these types of establishments especially vulnerable to contamination.

Improper or infrequent cleaning and sanitizing can allow Listeria monocytogenes to grow to high levels in these settings. The pathogen often hides in cracks and crevices on surfaces and equipment, leading to cross-contamination of ready-to-eat foods.

According to the Food Safety and Inspection Service, here are a few “Best Practices for Controlling Listeria monocytogenes”:

Develop detailed written sanitization procedures for equipment

Clean and sanitize utensils and equipment used with ready-to-eat foods frequently

Ensure proper levels of sanitizer concentration

Prevent spreading bacteria via contaminated reusable cleaning tools (e.g., rags, sponges, mops)

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Listeria monocytogenes is a facultative intracellular Gram-positive coccobacilli responsible for listeriosis, one of the serious food-borne infections.

Other important distinguishing properties of this organism are as follows;

1. It shows tumbling type of motility at 25°C but non-motile at 37°C (called differential motility, which is due to the temperature-dependent flagella expression).

2. Unlike most other harmful bacteria, L. monocytogenes grow slowly on foods stored in a refrigerator (4°C). It is commonly found in stored foods especially aged soft cheeses, packaged meats, milk, and cold salads.

3. Growth improves if the specimen is refrigerated at 4°C and cultured at frequent intervals, this procedure is called cold enrichment.

4. It shows a positive CAMP test when streaked at a right angle to beta-hemolytic Staphylococcus aureus (enhanced arrowhead hemolysis).