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==Overview==
==Overview==
''Listeria monocytogenes'' is a facultative [[intracellular]], [[anaerobe|anaerobic]], [[spore|nonsporulating]], [[Gram-positive]] [[bacillus]]. ''Listeria'' is commonly found in soil, water, vegetation and fecal material.<ref name=WHO>{{cite web | title = Risk assessment of Listeria monocytogenes in ready-to-eat foods | url = http://whqlibdoc.who.int/publications/2004/9241562625_part1.pdf }}</ref>
''Listeria monocytogenes'' is a flagellated, [[catalase-positive]], facultative [[intracellular]], [[anaerobe|anaerobic]], [[spore|nonsporulating]], [[Gram-positive]] [[bacillus]]. ''Listeria'' is commonly found in soil, water, vegetation and fecal material.<ref name=WHO>{{cite web | title = Risk assessment of Listeria monocytogenes in ready-to-eat foods | url = http://whqlibdoc.who.int/publications/2004/9241562625_part1.pdf }}</ref>


==Taxonomy==
==Taxonomy==

Revision as of 16:55, 25 January 2016

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This page is about microbiologic aspects of the organism(s).  For clinical aspects of the disease, see Listeriosis.

Template:Seealso Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: João André Alves Silva, M.D. [2]

Overview

Listeria monocytogenes is a flagellated, catalase-positive, facultative intracellular, anaerobic, nonsporulating, Gram-positive bacillus. Listeria is commonly found in soil, water, vegetation and fecal material.[1]

Taxonomy

Bacteria; Firmicutes; Bacilli; Bacillales; Listeriaceae; Listeria; Listeria monocytogenes

Microbiological Characteristics

Electron micrograph of a flagellated Listeria monocytogenes bacterium, Magnified 41,250XAdapted from Public Health Image Library (PHIL), Centers for Disease Control and Prevention.[2]
Electron micrograph of a Listeria bacterium in tissue.Adapted from Public Health Image Library (PHIL), Centers for Disease Control and Prevention.[2]
Electron micrograph of a Listeria bacterium in tissue.Adapted from Public Health Image Library (PHIL), Centers for Disease Control and Prevention.[2]

Natural Reservoir

  • In the environment, Listeria monocytogenes is commonly found in soil, water, vegetation and fecal material.
  • Animals may be asymptomatic carriers of Listeria.[1]
  • L. monocytogenes has been associated with foods such as raw milk, pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats, and raw and smoked fish.[3]
  • Listeria has the ability to grow at temperatures as low as 0°C, allows its multiplication in refrigerated foods. At refrigerated temperature such as 4°C, the amount of ferric iron in the environment promotes the growth of L. monocytogenes.[4]

References

  1. 1.0 1.1 "Risk assessment of Listeria monocytogenes in ready-to-eat foods" (PDF).
  2. 2.0 2.1 2.2 "Public Health Image Library (PHIL), Centers for Disease Control and Prevention".
  3. Fleming, D. W., S. L. Cochi, K. L. MacDonald, J. Brondum, P. S. Hayes, B. D. Plikaytis, M. B. Holmes, A. Audurier, C. V. Broome, and A. L. Reingold. 1985. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N. Engl. J. Med. 312:404-407.
  4. Dykes, G. A., Dworaczek (Kubo), M. 2002. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium. Lett Appl Microbiol. 35(6):538-42.