Category Archives: Listeria

USA – Ready to Eat Salads recalled over Listeria and Salmonella

Food Poison Journal

GHSW, LLC, a Houston, Texas establishment, is recalling approximately 1,786 pounds of ready-to-eat salad with chicken products that contain a corn ingredient that may be contaminated with Salmonella and Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ready-to-eat salads with chicken were produced from Oct. 1, 2018 through Oct. 18, 2018.

The problem was discovered on Oct. 15, 2018, when GHSW, LLC received notification that the corn used in the production of their ready-to-eat salad products was being recalled by their corn supplier due to Listeria monocytogenes and Salmonella concerns.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

USA – Growers Express Expands Voluntary Recall of Select Fresh Vegetable Products Due to Potential Contamination of Listeria monocytogenes


Company Announcement

Growers Express takes issues of food safety seriously and in an abundance of caution and in the interest of protecting consumers is expanding the list of select fresh vegetable products affected by a voluntary recall that was issued on July 1, 2019. After further testing of an additional product lot from the suspected source of the recall, a single retail sample was found to be positive for Listeria monocytogenes. The company has expanded the list of recalled products to include certain specific fresh Brussels sprouts, fresh cauliflower florets and fresh green beans products with the “best by” or “pack dates” identified in the link above.

The products originated from a Growers Express production facility in Biddeford, Maine and were distributed to the states of Massachusetts and Maine. Growers Express is no longer sourcing vegetables from the suspected cause of the contamination. There are no reported illnesses to date.

USA – Pita Pal Foods, LP Recalls Various Hummus and Dips Due to Possible Health Risk – Listeria moocyotgenes


Company Announcement

Pita Pal Foods, LP of Houston, TX has issued a voluntary recall of certain hummus products made between May 30, 2019 and June 25, 2019, due to concerns over Listeria monocytogenes, which was identified at the manufacturing facility (not in finished product) during an FDA inspection.

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy individuals may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant women. No illnesses have been reported to date for these products. The company is issuing this recall out of an abundance of caution.

The products have been distributed nationwide and to United Arab Emirates. Consumers who have purchased products listed below with these use by dates are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 832-803-9295 or email

Ireland – Listeriosis in Ireland, 2018


Key Facts
 Twenty-two listeriosis cases were notified in 2018, the highest number since
the disease became notifiable in 2004
 All cases had recognised risk factors for listeriosis, with largest increase
occurring among the elderly
 No clusters of listeriosis were identified
 No source was confirmed for any individual case
 Referral of isolates for typing at NSSLRL enables detection of clusters and
monitoring of trends in the strains that cause listeriosis in Ireland

RASFF Alerts – Listeria monocytogenes – Gorgonzola – Raw Milk Cow’s Cheese


RASFF – Listeria monocytogenes (160 CFU/g) in gorgonzola from Italy in France

RASFF – Listeria monocytogenes (presence /25g) in raw milk cow’s cheese in France

Canada – Eat Smart brand 794 G (28 OZ) Sweet Kale Vegetable Salad Bag Kit recalled due to Listeria monocytogenes

CFIA Sweet Kale Vegetable Salad Bag Kit

Recall details

Ottawa, July 9, 2019 – Fresh Taste Produce Ltd. is recalling certain 794 G (28 OZ) Eat Smart brand Sweet Kale Vegetable Salad Bag Kits from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Eat Smart Sweet Kale Vegetable Salad Bag Kit 794 G (28 OZ) JUL 17 2019
2019 JL 17
2 00 183
7 09351 89140 3

Research – Survival and growth of Listeria monocytogenes and Staphylococcus aureus on conventional and low‐sodium bacon—A short communication

Wiley Online


This study was focused on determining survival and growth characteristics of Listeria monocytogenes and Staphylococcus aureus on conventional (16.7 mg of sodium/g) and low‐sodium (10.7 mg of sodium/g) bacon. The two types of bacon were inoculated with the either L. monocytogenes or S. aureus stored at 4, 12, or 25°C for up to 7 days. Populations of L. monocytogenes and S. aureus did not change significantly on bacon stored at 4 and 12°C, regardless of sodium content. L. monocytogenes remained at 1.0–1.5 log cfu/g of conventional bacon stored at 25°C for 7 days but increased to 3.5 log cfu/g on low‐sodium bacon stored for 4 days. Within 1 and 3 days at 25°C, S. aureus increased, respectively, to 4.5 log cfu/g and 7.3 log cfu/g of low‐sodium bacon. Within 7 days at 25°C, populations increased to 8.1 log cfu/g of low‐sodium bacon and 3.7 log cfu/g of conventional bacon. This study shows that L. monocytogenes can grow on low‐sodium bacon stored at 25°C. S. aureus can grow on bacon stored at 25°C, regardless of sodium content, but the presence of 16.7 mg of sodium/g, compared to 10.7 mg/g, retards the rate of growth.

Practical applications

At 25°C, L. monocytogenes and S. aureus grew more rapidly on low‐sodium bacon than on conventional bacon. Low‐sodium bacons increase concern for microbiological safety.

  • Storage of conventional and low‐sodium bacon at 25°C enables growth of both pathogens.
  • Appropriate temperature for storage is more critical to enhance the microbiological safety of bacons rather than amount of sodium added.