Listeria monocytogenes

Listeria monocytogenes is a food-borne pathogenic bacterium responsible for listeriosis, reported in 2023 as the fifth most frequently reported zoonosis in humans in the European Union (EU), with 0.66 cases per 100,000 inhabitants. Listeriosis is one of the most severe food-borne diseases monitored by the EU, with a letality rate of 19.7%. Severe cases of invasive listeriosis affect high-risk population groups, such as the elderly and newborns, the immunocompromised, patients with cancer or diabetes, with symptoms such as sepsis or brain damage with effects on the brain and nervous system (meningitis, meningoencephalitis), and pregnant women with spontaneous abortions. In humans, exposure to L. monocytogenes occurs mainly through consumption of contaminated food, particularly refrigerated ready-to-eat foods, as L. monocytogenes can grow at refrigerated temperatures. The ability of L. monocytogenes to survive multiple environmental stresses encountered during food processing stages, such as low pH, low water activity, cold temperatures and high salinity, makes this food-borne pathogen a major public health problem.

This bacterium is the subject of research work at SECALIM within the framework of two projects that are part of its research Theme 1: study of the bacterial behaviour. These projects are SAFFI and FLUOPATH.

It is currently the subject of Eliana Akoury's thesis, co-supervised by UMR PAM at AgroSup Dijon and SECALIM.

Contact person:

Sandrine Guillou, researcher at Secalim.

Other persons involved at Secalim :

•   Nabila Haddad, assistant-professor
•   Jean-Michel Cappelier, Professor