Which type of food most commonly carries the risk of Listeria?

The most common food associated with the risk of Listeria is unpasteurized dairy products. Listeria monocytogenes, the bacterium responsible for listeriosis, is often found in foods that have not been pasteurized, which is a process that heats food to kill harmful bacteria. Unpasteurized dairy products, such as certain cheeses and milk, provide an ideal environment for Listeria growth due to their refrigeration temperatures and the presence of nutrients.

Fully cooked meats typically have been processed to eliminate pathogens, and while they can still become contaminated post-cooking, the risk is significantly lower. Frozen vegetables are unlikely to carry Listeria since the freezing process inhibits microbial growth. Raw seafood can carry a variety of pathogens but is not specifically associated with Listeria; its risks are more related to viruses and bacteria like Vibrio.

Unpasteurized dairy's link to Listeria highlights the importance of food safety practices, particularly for vulnerable populations such as pregnant women, the elderly, and those with weakened immune systems, who are at higher risk for listeriosis.