Report-U.S. Foodborne Listeria Outbreaks, 2000 to 2020

Abstract

Various food-borne Listeria outbreaks were studied between 2000 to 2020. Listeria monocytogenes symptoms might take up to 12 weeks to be reported as an outbreak. The highest food category contributor for the outbreaks was found to be Dairy contributing 43% of the outbreaks. The known highest outbreak originations for the outbreak were from restaurant facilities. Listeriosis could be prevented at home by washing hands regularly with soap and water while handling raw food, washing fruits and vegetables before eating them, storing ready-to-eat food as suggested on the label, keeping raw and ready-to-eat foods separately to avoid cross-contamination, using food by their use-by-date, and consuming ready to eat food within four hours of being taken out of the fridge. Good Agricultural Practices (GAP), good manufacturing practices (GMP), and HACCP must be implemented to reduce the risk of Listeria in food manufacturing facilities. Steps with critical control points for targeted pathogens play an important role in pointing and treating to reduce/eliminate the risk. In the food service industry food products might be contaminated with Listeria if they have not been purchased from a reliable source, this will increase the chance of cross-contamination if not stored properly. Any form or media that might be the potential for transferring the Listeria from the environment like, metal, wood, plastic, and other chemicals should be handled carefully in the working environment to reduce the risk.