Sources: The most common sources of this organism are: coleslaw, lettuce, other produce items, milk, cheese and animal products (especially hot dogs and lunch meats).  This organism grows nicely in refrigeration units and drains.

 Symptoms: Symptoms associated with these bacteria occur anytime from 4 - 21 days after ingestion.  Symptoms include, fever, vomiting, and nausea.  It is possible for pregnant women to miscarry when exposed to this organism.

Control of Transmission: Watch for cross contamination of raw products.  The best measure of control is thorough cooking of food to kill the organism.  Listeria thrives in damp areas.  Therefore, it is vital to keep floors, drains, and other surfaces as dry as possible.  The use of a HACCP program and good sanitation practices will prevent the occurrence of food borne illness from this and other disease causing organisms.

Let us help you set up a cost effective Quality Control Program using employee training and microbial testing.  Or - we can become your Quality Control Department

HACCP is a way of thinking that treats food handling as a continuous process.  It is a sanitation program that sees food production as a continuous system from harvest to the consumer's table.  This program.......... click here to learn more!