What underlying source of infection is commonly linked with Listeria monocytogenes?

Listeria monocytogenes is particularly associated with unpasteurized milk and cheese, primarily because these products can harbor the bacterium if they are contaminated during production. The organism can thrive in refrigerated environments, which allows it to survive and potentially proliferate in dairy products, especially those that are raw or not adequately processed.

Unpasteurized dairy products are of particular concern because pasteurization effectively eliminates Listeria and other pathogens. Thus, individuals consuming unpasteurized milk and cheese are at a higher risk for listeriosis, a serious infection caused by Listeria monocytogenes. It is essential to raise awareness about the potential dangers of consuming unpasteurized dairy to reduce the incidence of Listeria infections.

While raw vegetables, contaminated water, and processed meats can also be associated with various foodborne pathogens and may carry some risk of Listeria contamination, the direct and stronger link to Listeria monocytogenes arises from unpasteurized dairy products.