Routes of Infection
L. monocytogenes has been associated with such foods as raw milk, pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats (of all types), and raw and smoked fish. Its ability to grow at temperatures as low as 0°C permits multiplication in refrigerated foods. At refrigeration temperature, such as 4°C, the amount of ferric iron can affect the growth of L. monocytogenes.
Read more about this topic: Listeria Monocytogenes
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