How does L. monocytogenes survive in ready-to-eat foods?
L. monocytogenes is a remarkably tough organism. It resists heat, salt, nitrite and acidity much better than many organisms. This bacterium survives on cold surfaces and also can multiply slowly at 0°C (32°F), defeating one traditional food safety defense–refrigeration. Optimal refrigeration temperatures of 40°F (4.4°C) or below stops the multiplication of most other foodborne bacteria. Refrigeration does not kill most bacteria. The risk from L. monocytogenes in foods that support its growth is increased substantially when such foods are stored in refrigerators that are too warm (>40°F) or when foods are stored for extended periods. Commercial freezer temperatures of 0°F (-18°C) stop L. monocytogenes from multiplying. Q: What advice do you give to consumers to reduce their risk of contracting listeriosis? A: Because Listeria monocytogenes can grow at refrigerator temperatures FDA and FSIS advise all consumers to reduce the risk of illness by: Using a refrigerator thermometer to make s
