Listeria

Listeria monocytogenes is a microorganism that may cause an infection called Listeriosis following the consumption of contaminated food.  Listeria bacteria are widely found in the environment and may contaminate many different types of foods from the farm right through food processing to the retail market.

While this organism has little impact on healthy people, more severe illness may occur in immuno-compromised individuals, pregnant women and their babies, young children, cancer patients, AIDS patients, and the elderly.  In these people, illness caused by Listeria monocytogenes can be severe.

Listeria is not a new bacteria , however changes in the way we store, handle and consume foods means that it is now more widely transmitted by food.   Recent research indicates that the highest risk foods are ready-to-eat foods and those foods stored at refrigeration temperature for a long period, thereby enabling Listeria to grow.  While prevention of contamination is important in all areas of food production, special precautions must be taken after foods have been processed, during packaging and at all stages where food is handled and stored prior to consumption.

Listeria and Food: Advice for people at risk (brochure) [ pdf 85 kb ]  version

Listeria and food: Commonly asked questions

This publication provides additional information to the advice contained in the FSANZ pamphlet ‘Listeria and food – advice for people at risk’.   The pamphlet and additional information have been prepared to help reduce the risk of listeriosis resulting from the consumption of contaminated food. [ more.. ]

Listeria Recall Guidelines for Packaged Ready-to-eat food [ html | pdf format 67kb]

These Recall Guidelines for Packaged Ready-to-eat foods found to containL. monocytogeneshave been developed in response to the need for a national approach for determining when ready-to-eat packaged products available for sale at retail level have an unacceptable level of contamination and should be recalled.

Listeria Prevention

FSANZ continues to monitor the risk associated withListeriain food.   These include applications to amend the Food Standards Code and involvement in the Codex Alimentarius process of developing guidelines for the management of Listeria in ready-to-eat foods.