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Some of you may have seen that last week the Health Protection Agency reported an 80% increase in the number of UK cases of listeriosis, compared with 2006. 

Listeriosis is caused by the bacterium Listeria monocytogenes. This bacteria is all around in the environment and may contaminate ready-to-eat foods when they are being processed in the factory. 

It is one of the five indicator microorganisms that the Agency uses to monitor the progress of our foodborne disease strategy.

While healthy people are not usually at any risk of illness from any increase in number of reported cases is a concern, especially when the effects of the disease can be very harmful. 

The pattern of disease has also changed since the 1990s, when it was mostly associated with pregnant women to now where approximately 70% of cases are over 60 years of age.

This suggests that the epidemiology of the disease may have changed together with a possible change in the biology of the bacteria and there is a need to find out more about this.

What are we doing? Well the Agency, together with the local authorities continue to investigate incidents of Listeria moncytogenes in ready-to-eat foods where the levels found exceed the legal requirements.

We continue to provide advice to those groups most at risk of illness, and the Agency advicses for vulnerable groups, such as pregnant women, to avoid consuming soft mould ripened cheeses, pates, and raw meat and fish.

We are also in the process of commissioning research to try and find out why there has been a change in epidemiology of listeriosis by investigating a whole range of different factors that may be responsible for the increase in cases.

This project should begin later this year and any findings will be fed back to the independent Advisory Committee on the Microbiological Safety of Food to consider.

Incidentally, this committee is meeting tomorrow and will have the opportunity to provide views on the reported number of cases and methods of control.