Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Monday, August 18, 2014

What are the symptoms of Listeria monocytogenes infection?

The most important pathogenic property of virulent L. monocytogenes is related to the production of beta-haemolysin called listeriolysin. It has been shown that the loss of this haemolysin is accompanied by a loss of virulence.

Infection is acquired by consumption of contaminated food such as fish, salad, pate, soft cheeses, salami, ham and coleslaw, where contamination rates as high as 70% may occur.

L. monocytogenes cause listeriosis, characterized by symptoms of meningitis and intra-uterine infections in pregnant women.

Intra-uterine infection, which may rise to only mild symptoms in the mother, is usually followed by abortion or premature birth of the infected child.

Where listeria behave as opportunist pathogens of the gastrointestinal tract causing disease, symptoms may include nausea, diarrhea, fatigue, joint muscle pain vomiting, abdominal pain and cramps and myalgia, although they are not often a significant feature of infection, usually before the onset of fever.

Foods of most concern include ready to eat products that:
*support growth of L. monocytogenes
*have along refrigerated shelf life
*are consumed without further listericidal treatments
What are the symptoms of Listeria monocytogenes infection?

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