Listeriosis is a deadly infection usually caused by eating food adulterated with the bacterium called Listeria monocytogenes. This article describes some unique characteristics of Listeria species that are important to the food industry from an evolutionary and practical point of view as said by co-author Martin Wiedmann, professor of food safety and feeding. Understanding the different types of Listeria is a key to understanding their similarities. This will help us better identify Listeria monocytogenes as said by Wiedmann so that, we do not mistake it for something else.
This discovery effectively requires a revision of the standard identification protocols issued by food safety regulators; Carlin said they are often found in environments that support L. growth. Monocytogenes, food facilities monitor all Listeria species to review their sanitary practices. Listeria monocytogenes can have a profound pathogenic impact on food processing plants and these plants must be kept clean for a patient who is taking antibiotics, according to the U. Food and Drug Administration. The Centers for Disease Control and Prevention estimates 1,600 people in the U.S. have Listeriosis and nearly 260 die each year.
The leader of this research, namely, Catharine R. Carlin, a graduate student in food science informed that it will increase the pool of listeria species that are monitored in food production. Expanding the knowledge base to understand the diversity of Listeria will prevent the confusion and errors of the commercial food world and contamination, explain false positives, and prevent foodborne outbreaks. Species, ‘L. immobilis’, lacked mobility or the ability to move but Listeria has a large amount of movement. Scientists believe that motility is common in Listeria that is closely related to L. monocytogenes, (a known foodborne pathogen) is used as a key test for Listeria detection methods.
