Which food source is mainly associated with Listeria monocytogenes?

Listeria monocytogenes is primarily associated with deli meats due to the conditions in which these products are prepared and stored. This bacterium thrives in cold environments, such as refrigerated settings, making deli meats particularly susceptible to contamination and growth.

Deli meats, often made from various types of processed meats, are commonly consumed without further cooking, which contributes to the risk of listeriosis if they are contaminated. Proper handling and cooking temperatures can mitigate the risk, but the potential for listeria in these products is a significant concern, making awareness about safe consumption of deli meats crucial.

Processed seafood, uncooked vegetables, and cooked poultry can also harbor various pathogens, but they are not as closely linked to Listeria monocytogenes as deli meats are. For instance, while seafood and vegetables can be contaminated, they typically don't support Listeria growth to the same extent as deli meats. Cooked poultry, when prepared and stored properly, is less likely to be a source of Listeria compared to deli meats, which remain raw or undercooked prior to consumption.