Listeria News and Research

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Listeria is a bacterial genus containing seven species. Named after the English pioneer of sterile surgery, Joseph Lister, Listeria species are Gram-positive bacilli and are typified by ''L. monocytogenes'', the causative agent of listeriosis.

Cornell researchers develop a “digital twin” to help the food industry stop Listeria outbreaks

Researchers from Cornell University are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.

18 Oct 2021

New genomic and geological mapping tool may help track the deadliest of foodborne pathogens

Among the deadliest of foodborne pathogens, Listeria monocytogenes soon may become easier to track down in food recalls and other investigations, thanks to a new genomic and geological mapping tool created by Cornell University food scientists.

11 Aug 2021

Experts reveal ways of dealing with fear and provide scope for confidence

Terrorism, climate change and now a pandemic - worries and fears shape the everyday lives of many people. The latest issue of the Science Magazine BfR2GO from the German Federal Institute for Risk Assessment (BfR) is dedicated to fear, while at the same time embarking on a search for confidence. Scientists from many spheres have their chance to speak and categorize the concepts in a clear way.

2 Jul 2021

Bioactive packaging can keep strawberries fresh for up to 12 days

Québec produces more strawberries than any other Canadian province. Strawberries are delicate and difficult to keep fresh. In response to this challenge, Monique Lacroix, a professor at at the Institut national de la recherche scientifique, and her team have developed a packaging film that can keep strawberries fresh for up to 12 days.

16 Jun 2021

Researchers develop mathematical model to prevent botulism

Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind.

27 May 2021

Key protein helps bacteria that causes Legionnaires' disease to set up house in host cells

Scientists at UT Southwestern have discovered a key protein that helps the bacteria that causes Legionnaires' disease to set up house in the cells of humans and other hosts.

10 May 2021

Researchers identify important factor in the development of dendritic cells

The human immune system comprises functionally specialized cellular defense mechanisms that protect the body against disease. These include the dendritic cells.

30 Apr 2021

Cognitive biases can help create and worsen foodborne disease outbreaks

In the midst of a pandemic that has claimed more than 2 million lives worldwide and disrupted nearly every facet of society since it appeared more than a year ago, understanding the factors that create and facilitate disease outbreaks is more important than ever.

10 Mar 2021

Researchers use Doppler to look inside living cells, track their metabolic activity

Doppler radar improves lives by peeking inside air masses to predict the weather. A Purdue University team is using similar technology to look inside living cells, introducing a method to detect pathogens and treat infections in ways that scientists never have before.

26 Feb 2021

Scientists examine the virulent potential of Listeria strains in pigs

Researchers from the CEU Cardenal Herrera University (CEU UCH) of Valencia, the University of Cordoba and the Pasteur Institute of Paris, have conducted a study to determine the virulent potential of strains of the Listeria monocytogenes bacteria in pigs in Spain.

17 Dec 2020

Environmental monitoring shows SARS-CoV-2 contamination of surfaces in food plants

The COVID-19 pandemic caused by SARS-CoV-2 has presented new challenges to food manufacturers.

15 Dec 2020

Food safety scientist receives prestigious award

The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Dr. Claire Zoellner, Food Safety Scientist at iFoodDecisionSciences, Inc., with the eleventh annual Frozen Food Foundation Freezing Research Award during IAFP's 2020 Virtual Annual Meeting today.

27 Oct 2020

Researchers discover both good and bad kitchen habits in different European countries

Every year, 5,000 Europeans die from diseases contracted from food. Researchers visited people's homes and discovered both good and bad kitchen habits in different European countries.

17 Sep 2020

FDA takes action against Illinois-based food manufacturer for repeated food safety violations

The U.S. Food and Drug Administration announced today that Fortune Food Product, Inc., an Illinois-based processor of sprouts and soy products, has agreed to stop production until it, among other things, undertakes remedial action and complies with the Federal Food, Drug, and Cosmetic Act.

15 Sep 2020

Study: Cobalt-doped titanium-dioxide stops the reproduction of listeria monocytogenes

Listeria contaminations can send food processing facilities into full crisis mode with mass product recalls, federal warnings and even hospitalization or death for people who consume the contaminated products.

28 Jul 2020

Edible coating made with green tea extract kills norovirus, bacteria

Infusing prepared foods with an edible coating that contains green tea extract may lower consumers' chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.

21 Jul 2020

Study shows how listeria bacterium invades human and animal cells

Professor Juan José Quereda Torres has collaborated with the Pasteur Institute of Paris to reveal new findings on how the listeria bacterium invades human and animal cells.

6 Jul 2020

New immunotherapy for metastatic non-small cell lung cancer shows promise in clinical trial

A new type of immunotherapy treatment for metastatic non-small cell lung cancer (NSCLC) is being tested by Missak Haigentz, Jr., MD, medical director of hematology and oncology for Atlantic Health System.

30 May 2020

Rats on the rampage as leftovers from closed restaurants become scarce, warns CDC

The Centre for Disease Prevention and Control (CDC) has warned that as restaurants are closed due to social distancing and lockdowns owing to the COVID-19 pandemic, rats are resurfacing en masse. The CDC warns that these rats are becoming aggressive as they are deprived of their usual source of food.

25 May 2020

Researchers create new coating to prevent cross-contamination between fresh produce

Over the course of their journey from the open fields to the produce displays at grocery stores, fresh vegetables and fruits can sometimes become contaminated by microorganisms. These items can then spoil other produce, spreading the contamination further and increasing the number of food items that can cause illnesses.

23 Apr 2020