<unk>  is the species of pathogenic bacteria that causes the infection<unk> sis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens: 20 to 30% of foodborne<unk> sis infections in high-risk individuals may be fatal. Responsible for an estimated 1,600 illnesses and 260 deaths in the United States annually,<unk> sis ranks third in total number of deaths among foodborne bacterial pathogens, with fatality rates exceeding even Salmonella spp. and Clostridium botulinum. In the European Union,<unk> sis follows an upward trend that began in 2008, causing 2,161 confirmed cases and 210 reported deaths in 2014, 16% more than in 2013.<unk> sis mortality rates are also higher in the EU than for other foodborne pathogens.<unk>  is a Gram-positive bacterium, in the phylum Bacillota, named after Joseph Lister. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures, greatly increasing its ability to evade control in human foodstuffs. Motile via flagella at 30 °C and below, but usually not at 37 °C, L.<unk>  can instead move within eukaryotic cells by explosive polymerization of actin filaments (known as comet tails or actin rockets). Studies suggest up to 10% of human gastrointestinal tracts may be colonized by L.<unk> . Nevertheless, clinical diseases due to L.<unk>  are more frequently recognized by veterinarians, especially as meningoencephalitis in ruminants. See:<unk> sis in animals. Due to its frequent pathogenicity, causing meningitis in newborns (acquired transvaginally), pregnant mothers are often advised not to eat soft cheeses such as Brie, Camembert, feta, and queso blanco fresco, which may be contaminated with and permit growth of L.<unk> . It is the third-most common cause of meningitis in newborns.<unk>  can infect the brain, spinal-cord membranes and/or the bloodstream of the host through the ingestion of contaminated food such as unpasteurized dairy or raw foods.
Listeria monocytogenes
Bacillus cereus
Salmonella enterica subsp. enterica
Salmonella
Vibrio vulnificus
Vibrio cholerae
Yersinia pestis
Campylobacter upsaliensis