Listeriosis is a disease caused by the bacterium Listeria monocytogenes. Contamination occurs through the ingestion of foodstuffs contaminated by this pathogen. In at-risk persons, it can evolve into serious forms (a blood or brain infection) that can sometimes lead to death. In pregnant women, the infection can cause miscarriage, premature delivery or an infection in the newborn baby. Listeriosis is treated with antibiotics.
Listeriosis is usually caused by the consumption of food contaminated by Listeria monocytogenes. If an infection occurs during pregnancy, the bacteria can spread to the baby through the placenta.
Mainly people with lower immunity:
The infection rarely affects people outside of these at-risk groups.
In 2016, the Superior Council of Health published a list of the foodstuffs to be avoided by at-risk people:
It is also important to:
Listeriosis is usually diagnosed when in the form of a bacterial culture (laboratory test) of L. monocytogenes grown from a tissue or bodily fluid (like blood or spinal fluid).
After consuming contaminated foodstuffs, there may be a long incubation period before symptoms become apparent. It is therefore very difficult to make a connection with the food item consumed.
A molecular database of the strains found in our food and in patients enables us to detect the source more efficiently.
Skin infections have rarely been reported among veterinarians and farmers after direct contact with an animal.
Food safety criteria are set out in European Regulation 2073/2015.
Every two years, Sciensano’s Epidemiology of Infectious Diseases service publishes a report on the diseases related to various foodborne pathogens, including Listeria.
