While Listeria is not one of the most common foodborne pathogens, it is one that cannot be ignored by restaurant owners and operators. Why is that? According to the Centers for Disease Control and Prevention, Listeria is rare, but serious, and is responsible for 19 percent of deaths from foodborne illnesses. So, what is Listeria, and how can you reduce the risks associated with this foodborne pathogen?
GOJO Microbiologist Dave Shumaker takes a closer look at what makes Listeria so unique (it can grow and multiply in refrigerated environments) and discusses the preventive measures you can take to reduce the risk of an outbreak.
 Centers for Disease Control and Prevention. CDC 2011 Estimate: Findings. Retrieved May 18, 2016, from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html