Listeria monocytogenes

Listeria monocytogenes
Scanning electron micrograph of Listeria monocytogenes.
Scientific classification
Domain:	Bacteria
Kingdom:	Eubacteria
Phylum:	Firmicutes
Class:	Bacilli
Order:	Bacillales
Family:	Listeriaceae
Genus:	Listeria
Species:	L. monocytogenes
Binomial name
Listeria monocytogenes (E. Murray et al. 1926) Pirie 1940

Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens, with 20 to 30% of food borne listeriosis infections in high-risk individuals may be fatal. Responsible for an estimated 1,600 illnesses and 260 deaths in the United States (U.S.) annually, listeriosis ranks third in total number of deaths among food borne bacterial pathogens, with fatality rates exceeding even Salmonella and Clostridium botulinum. In the European Union listeriosis follows an upward trend that began in 2008, causing 2,161 confirmed cases and 210 reported deaths in 2014, 16% more than in 2013. Listeriosis mortality rates are also in the EU higher than for other food-borne pathogens.

Listeria monocytogenes is a Gram-positive bacterium, in the division Firmicutes, named after Joseph Lister. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures, greatly increasing its ability to evade control in human foodstuffs. Motile via flagella at 30 °C and below, but usually not at 37 °C,L. monocytogenes can instead move within eukaryotic cells by explosive polymerization of actin filaments (known as comet tails or actin rockets).

Studies suggest up to 10% of human gastrointestinal tracts may be colonized by Listeria monocytogenes.

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