Which control method is recommended for preventing listeriosis in food handling?

Using pasteurized dairy products is the recommended control method for preventing listeriosis in food handling because pasteurization effectively eliminates the bacteria Listeria monocytogenes, which is known to cause listeriosis. The process of pasteurization involves heating dairy products to a specific temperature for a designated period of time, which kills harmful pathogens while preserving the nutritional qualities of the food.

In contrast, storing food at room temperature can lead to the growth of Listeria, as the bacteria can proliferate in temperature ranges typically associated with food storage. Freezing all food items does not necessarily kill Listeria; while it can inhibit its growth, once thawed, the bacteria can become active again. Serving raw meat also poses a risk, as it can potentially be contaminated with Listeria and other pathogens, making it unsafe for consumption without proper cooking or handling. Thus, utilizing pasteurized products is a critical strategy in food safety management to prevent listeriosis.