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Listeria monocytogenes - NZFSA’s strategy for reducing levels in our food

Listeria monocytogenes (known as Listeria) is a bacterium that contaminates food and causes the serious foodborne illness listeriosis. While listeriosis is uncommon it can be dangerous for some groups, including pregnant women and their unborn children, newborn babies, the frail elderly, and anyone whose immune system has been weakened by disease or illness. These people are much more likely to suffer severe effects of the illness.

Listeria is found widely in nature and can be transmitted through food. Ready-to-eat foods such as deli meats and salads, soft cheeses and foods with a long refrigerated shelf life are often associated with the bacteria. Once food is contaminated with Listeria the bacteria will continue to multiply, even at the recommended refrigeration temperatures (2 -4ºC).

The links below draw together key information on Listeria from across our website, for consumers, chefs and commercial cooks, industry, scientists and researchers, and media.

Consumers

How to prevent the bacteria from making you sick when preparing, cooking or eating food

Listeria, cooking and food – for consumers

Chefs and commercial cooks

Educational resources for restaurants, takeaways and caterers to reduce the risk of Listeria

Listeria and food service – for chefs

Industry

Search for foods associated with Listeria using NZFSA’s Hazard Database

Listeria – for the food industry

Scientists and researchers

Research reports and other technical information about Listeria and listeriosis

Listeria science and technical data – for scientists and researchers

Media

Media releases and frequently asked questions about Listeria

Listeria FAQs, media releases and articles

NZFSA’s Listeria monocytogenes risk management strategy

How NZFSA is working with scientists and other experts, food processors, and retailers to reduce the reported incidence of foodborne listeriosis

Listeria monocytogenes risk management strategy