In the last few weeks a barely known microorganism has become the center of attention in Canada. Its name is Listeria Monocytogenes.
Several people died after consuming food which is contaminated by it. The company which produces the sliced meat had to recall all its products.
The exact cause of the microorganism contamination has not been pinpointed. Listeria is present everywhere, in the soil, in raw foods of animal origin, in unpasteurized milk and raw milk cheese, in certain fish products and in foods of plant origin like fresh vegetables, tomatoes or salads. It is very likely that it is present in our kitchen.
Listeria is easily killed by heat. So when we used heat to prepare the food, e.g frying, boiling, roasting, the bacteria is destroyed.
However if we prepare salad or cold cut, where no heat is involved, Listeria will multiply if the food is contaminated. Even if we put it in the fridge or add vinegar to it it will still grow, contrary to other microorganism. Sealing the food in vacuum will not help because it has the ability to survive without air. Worse it does not produce any bad taste or appearance. So its presence is not obvious.
Most of us probably consume it without being aware and without becoming sick. However elderly people and young infants with weaker immune system are more at risk. They should avoid consuming any food which has not received some form of heat treatment immediately before consumption.
To avoid cross contamination in the kitchen we should make sure that we do not use the same utensils including cutting board and knife for raw (meat) and fresh (salad) ingredients. A good cleaning ad sanitizing of the preparation area is important to make sure that the microorganism is destroyed. The scouring pad and the towel can become a source of contamination.
Knowing Listeria’s strengths and weaknesses makes it easier to fight against it. Not knowing them makes us vulnerable.
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