Listeria
There have been no significant outbreaks of listeriosis related to commercially-produced dairy products in this country in more than 20 years. Pasteurization kills Listeria. Improved testing and quality control in dairy plants has greatly reduced the risk of Listeria contamination.
Dairy plants use sophisticated processing and cleaning protocols to prevent contamination of Listeria monocytogenes and other pathogens. Dairy plants regularly test their plant environments and equipment for the presence of Listeria.
The dairy industry is often cited by other industries as a model for food safety. Strict quality control and regulatory oversight start at the farm level, and continue at the manufacturing plant with thorough testing and product safety measures.
Americans are fortunate that listeriosis remains rare. Nonetheless, it is important for sensitive populations to take some easy precautions to avoid the chance of foodborne illness.
It has long been recognized that sensitive populations, such as pregnant women and immuno-compromised individuals, should avoid drinking unpasteurized milk. They also should not eat soft fresh cheese such as feta, Brie and Camembert, soft blue-veined cheese, and "queso blanco," unless it is labeled as having been made from pasteurized milk.
Articles
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April 7, 2008
IDFA Supports FDA Policy Guide on Listeria, But Requests Clarification -
February 11, 2008
FDA Issues New Draft Guidance on Listeria that Follows Science, Research -
December 3, 2007
FDA Seeks Comments on Foodborne Listeria in Soft-Ripened Cheese -
January 5, 2004
IICA, NCI and Others Petition FDA for Tolerance Policy on Listeria in Low-Risk Foods -
October 27, 2003
IDFA Effort Yields Positive Results in Listeria Risk Assessment -
October 1, 2003
Key messages on Listeria for IDFA members -
January 1, 2001
Draft Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods
