(Washington, D.C.)-In light of recent media attention regarding listeria monocytogenes (LM), the International Food Information Council Foundation would like to offer journalists information and resources on the topic. LM is one of a number of pathogens in food that can result in a foodborne illness. LM can only grow under certain temperature and environmental conditions. In addition, there are a number of foods that support its growth such as deli meats, soft cheeses and unpasteurized milk products. For food products that do not support LM growth such as baked or cooked foods, the risk of contamination from other environmental conditions is extremely low, and the risk of potential illness is even lower.
For additional information on LM, foodborne illness, and consumer risk associated with listeriosis, the following experts can answer your questions:
Christine Bruhn, PhD
Director, Center for Consumer Research
University of California, Davis
Expertise: Consumer attitudes of food safety and quality
Sue Snider, PhD
Animal and Food Sciences
University of Delaware
Expertise: Consumer food safety issues; foodborne illness; food safety education for all segments of the food system from production to consumption
Michael Doyle, PhD
Professor and Center Director
The University of Georgia
Expertise: Detection and control of foodborne bacteria and pathogens including E. coli O157:H7, campylobacter, listeria and salmonella
Facts about LM and Food Safety
Consumer’s Guide to Food Safety
Listeriosis and Pregnancy: What is Your Risk?
USDA Fact Sheet on Listeriosis
Visit www.foodinsight.org for more information on food safety and nutrition topics.
As always, if you would like assistance in locating other food safety or nutrition experts or additional resources, give us a call at the Foundation: Eric Mittenthal (firstname.lastname@example.org) or Jania Matthews (email@example.com) at 202-296-6540.