Bacterium Listeria Monocytogenes

Listeriosis (bacterium listeria monocytogenes)

Food-borne illness is a serious yet preventable public health issue that requires many layers of oversight to combat. The United States Department of Agriculture incorporates an agency called the Food Safety and Inspection Service (FSIS); it is their mission to ensure that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. This agency must be doing a thorough job because none of the Listeriosis outbreaks originated in the meat, poultry or egg industries. Listeriosis has caused two serious outbreaks in recent years, cantaloupes in 2011, and cheese in 2012. This paper will discuss the identification, patient symptoms, cause, a recent outbreak, and methods of defense from Listeriosis.

According to CDC - Definition And Symptoms – Listeriosis (January 7, 2013)," Listeriosis, a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes, is an important public health problem in the United States.” (para. What is Listeriosis?). Transmission of Listeriosis can be in many ways; the most common is through soil and water. Agricultural products that come in contact with contaminated soil or water carry the bacteria to the next destination. Many animals can carry the bacterium without any symptoms, yet be contaminated as a food source like meat and dairy products.

A person infected by the Listeriosis monocytogenes bacterium will most likely develop a fever, diarrhea, muscle aches, and stiff neck. Some further developments include convulsions, loss of balance, and confusion. Although persons of all ages can be infected, elderly, newborns, pregnant women, and adults with autoimmune deficiencies are most at risk. Babies have been born with the illness when their mothers consumed contaminated food during pregnancy. Then there are some persons who consume contaminated foods and never develop symptoms.

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