Occurrence of Listeria Monocytogenes in Bulked Raw Milk and Traditionally Fermented Dairy Products in Uganda (Report‪)‬

INTRODUCTION Listeria monocytogenes has become an issue of global concern because of its increased presence in milk and other food products [1, 2]. L. monocytogenes is a gram-positive psychrotrophic pathogen, which is fairly difficult to eliminate from raw and processed foods because of its ubiquitous nature [3]. In particular, the ability of the organism to grow at refrigeration temperatures [4] and on dry surfaces [5] and its ability to tolerate acidic conditions [6] make it well adapted to food environments which normally restrict bacterial growth. The primary sources of L. monocytogenes in milk and dairy products include the feed, bedding, vegetation, soil, animal faeces, contaminated water, diseased and unclean udders and teats, human hands and handling equipment [7, 8, 9]. It is highly virulent, causing human Listeriosis in infected individuals. The disease primarily affects pregnant women, newborns, and adults with weakened immune systems [6]. The infection is characterized by meningitis, stillbirths, abortions and severe poisoning of blood (septicemia) and brain [2, 3]. Infected pregnant women may experience only a mild, flu-like illness; however, infections during pregnancy can lead to miscarriage or stillbirth, premature delivery, or infection of the newborn.