L. monocytogenes can be transferred into the food chain when food is harvested / stored and can remain as a contaminant throughout the food production process. This requires continuous monitoring of raw materials, processed product, and the food production environment.
Listeria monocytogenes is a pathogen found in many environments such as soil, water, decaying vegetation and animals. It is a facultative anaerobe which can survive refrigeration and other types of preservation used in the foods and drinks industries.
Ingestion of food contaminated with L. monocytogenes can cause listeriosis, a serious infection notably in vulnerable populations such as pregnant women, the elderly and immunocompromised individuals.