Listeria monocytogenes i livsmedel: Risker och förebyggande åtgärder

Sammanfattning: In this study the dangers of Listeria monocytogenes presence in food and the problem it creates for general food safety is presented. The aim of this study was to highlight the importance of food safety, especially when it concerns Listeria monocytogenes. The study should also give an insight to the part that Listeria monocytogenes plays among food and the risks that follows. Furthermore, it will give advice on preventive measures to prevent contamination from Listeria monocytogenes. The data for this study was selected from already existing research. Data was also selected from past cases of listeriosis occurring in Sweden. Listeria monocytogenes is a bacterium that survives and grows in environments where other bacteria often don’t. These environments are especially refrigerators, vacuum-packed food or food packed in modified atmosphere. The bacterium causes the disease listeriosis that has a mortality rate of 20 – 30 %. The disease usually affects certain groups of people more than others. These groups are pregnant women and people with weak immune systems. Statistics show that listeriosis has become more common in Sweden, since the average number of cases around the early 2000’s was about 40 each year and during 2014 over 120 cases had been reported. To prevent contamination of Listeria monocytogenes the food businesses should have a self-control program that incorporates the HACCP-principles. The conclusions of this study are that Listeria monocytogenes can be found in environments where many other bacteria cannot. The strongest danger of the bacterium is listeriosis. And lastly, the preventive measures that are the most important regarding Listeria monocytogenes are god hygiene and sanitation, food premises’ adaptation for good sanitation, control of temperature and knowledge about food safety.