Which type of food is most commonly associated with Listeria monocytogenes?

Listeria monocytogenes is a bacterium often linked to certain food items, particularly those that are associated with higher risks of contamination. Dairy products, especially those that are unpasteurized or soft cheeses, are among the most commonly associated foods with Listeria. The growth of Listeria can occur at refrigeration temperatures, making refrigerated dairy products a significant concern for food safety.

Raw and undercooked meats can indeed harbor various pathogens, but they are not as strongly associated with Listeria as dairy products. Fresh produce can sometimes be contaminated with Listeria, but again, dairy products carry a more established link to this bacterium due to conditions favorable for its proliferation. Frozen foods are generally less of a concern when it comes to Listeria, as freezing can inhibit the growth of bacteria, although it does not kill all pathogens.

Therefore, the association of Listeria monocytogenes with dairy products is an important consideration in food safety, highlighting the need for proper handling and storage of these items to prevent contamination.