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What is Listeria?
The genus Listeria belongs to the family Listeriaceae. Listeria are Gram-positive, non-spore forming rods. There are currently 17 recognized species of Listeria, with Listeria monocytogenes being the most clinically significant.
Listeriosis is a foodborne illness commonly caused by Listeria monocytogenes. It is a relatively rare but serious infection and can lead to severe symptoms, especially among vulnerable populations such as pregnant women, newborns, the elderly, and individuals with weakened immune systems.
Unlike many other foodborne pathogens, Listeria can not only survive, but grow at refrigeration temperatures. This ability, along with the risk of cross-contamination to other foods and surfaces, contributes to its persistence in food processing environments and makes it a significant concern for food safety.
Applications
High-risk foods for Listeria contamination include deli meats, soft cheeses, unpasteurized dairy products, smoked seafood, and ready-to-eat foods such as pre-packaged salads and sandwiches.
Solutions
We offer a range of products and solutions for the detection, enumeration, and identification of Listeria in foods and associated sample types.
For Research Use Only. Not for use in diagnostic procedures.