Listeriosis

Listeriosis is caused by a bacterium Listeria monocytogenes A healthy adult usually does not develop symptoms, but it can be dangerous for pregnant women, newborn babies and adults with weakened immune systems. The incubation period is about three weeks. Invasive listeriosis is one of the foodborne diseases under the EU surveillance with the highest number of hospitalisations and fatal cases

Key facts

Risk for people

In pregnant women, it can affect the uterus and cause problems for foetuses, such as transmitting listeriosis or even resulting in foetal death leading to miscarriage, stillbirth or premature birth during the pregnancy.

In adults with weakened immune systems and the elderly, listeriosis can lead to meningitis, brain inflammation (encephalitis) and severe blood infection (sepsis).

How it spreads

The bacterium is present in the environment in soil, water and animal feces. Bacteria can enter to the food processing facilities in raw materials. People become infected by eating contaminated food without heating such as ready-to-eat foods, raw vegetables or unpasteurised milk. 

Vaccination and treatment

All invasive cases of listeriosis are treated with antibiotics, but in the most severe cases, they may not be effective and treatment may not be sufficient to eliminate the disease. 

Protective measures

Raising awareness of listeriosis and risky foods for risk groups is important, both among the elderly and pregnant women. By being informed, people can minimise the risk of consuming food possibly containing listeria. Protective measures should focus on avoiding contamination of ready-to-eat foods during the food processing., 

Although there are safety measures in place in our food chains, the best ways to reduce the risk of listeriosis are:  

• maintaining hand hygiene
• handling and preparing food correctly
• separating raw and cooked ingredients
• cooking food thoroughly
• keeping food at safe temperatures
• washing vegetables