Which type of food is most susceptible to the growth of Listeria monocytogenes?

Dairy products are particularly susceptible to the growth of Listeria monocytogenes due to several factors that create an environment conducive to the bacterium's development. Listeria can thrive in cold environments, such as in refrigerated dairy products, which is a key characteristic that differentiates it from many other foodborne pathogens.

Unpasteurized dairy products, in particular, present a high risk because they may contain the bacteria from the outset. Even pasteurized products can be contaminated if they come into contact with Listeria after processing. Their moisture content, along with the neutral pH typically found in dairy, further supports the growth of Listeria monocytogenes.

This makes dairy products, including soft cheeses and milk, especially vulnerable compared to other food categories such as cooked meats, fresh vegetables, or processed snacks. While other foods can also harbor Listeria, the specific characteristics of dairy products, including the potential for refrigeration and the way they are produced and handled, lead to a greater risk of Listeria growth.