Control of Listeria monocytogenes in Retail Establishments
Many hazards cause foodborne illness. When contaminated food is eaten, hazards such as bacteria, viruses, chemicals, or foreign objects can make people ill.
In the past two decades, serious outbreaks of foodborne illness have been caused by a bacterial hazard known as Listeria monocytogenes. Many of the foods linked to the outbreaks can be found in the deli section of retail establishments. Some examples of food associated with the outbreaks include luncheon meat, hot dogs, deli salads, smoked fish, unpasteurized or soft cheeses, and fresh cut vegetables.
By identifying the sources and factors contributing to Listeria monocytogenes in the retail environment, steps can be taken to prevent and control outbreak opportunities.
The below publications were produced in cooperation by the USDA Food Safety and Inspection Service (USDA/FSIS), Penn States College of Agricultural Sciences and the Association of Food and Drug Officials (AFDO).