How is it that Listeria bacteria is in the meat in the first place?

Discussion in 'Homesteading Questions' started by mamagoose, Sep 19, 2006.

  1. mamagoose

    mamagoose Well-Known Member

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  2. Highground

    Highground Well-Known Member

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    I thought it was from the condensate dripping from cooling equipment onto the meat or equipment used to prepare the meat. :shrug:
     

  3. dcross

    dcross Well-Known Member Supporter

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    It's a bug that likes a cool, damp, clean environment. The floor and drains after wash-down is just about perfect for it. Unless you left it dirty, then there's too much competition for it. Something touches the floor and then the product...
     
  4. nappy

    nappy Well-Known Member Supporter

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    FROM TABOR'S CYCLOPEDIC MEDICAL DICTIONARY:

    "Listeriosis, listerosis. Infection with "listeria monocytogenes", an intracellular bacterium found in soil that causes mild food poisoning in healthy persons and severe systemic disease in immunosuppressed patients, the elderly, pregnant women, and neonates. The organism may be found in meat or dairy products from infected animals, vegetables contaminated by soil or water containing the organism, or processed foods, such as lunch meats, contaminated after production. Unlike other food-borne pathogens, Listeria grows in food even when it is refrigerated; it also grows on the walls of refrigerators and can infect other foods. The organism is destroyed by heat, thus the danger lies in foods served cold or not heated to 158 degrees F for at least 2 minutes. The Department of Agriclture recommends people at risk for infection should not eat hot dogs, lunch meats, dried sausage, raw milk, and soft cheese (e.g., brie, blue cheese) or cheese made from raw milk. In pregnant women, Listeria infects the amniotic fluid and causes spontaneous abortion; in immunosuppressed adults and neonates, it most commonly causes meningitis."
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    Hope this sheds some light on this subject.

    Nappy
     
  5. mamagoose

    mamagoose Well-Known Member

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    Thanks for the info. Sounds like another reason to process/eat our own chickens, etc. and eat even less "super" processed store-bought meat. I don't buy hot dogs or bologna to begin with. Is there any way to test your livestock for this before butchering?