食源性疾病爆发证据表明李斯特菌感染多数与热烫处理冷冻蔬菜有关。对�?5-74岁的老年人，食用未烹饪的热烫处理冷冻蔬菜比食用的烹饪后的患病概率�?600倍。部分原文报道如下：

　　A multi‐country outbreak of Listeria mo nocytogenes ST6 l inked to blanched frozen vegetables （bfV� took place in the EU �?015-2018）� Evidence of food‐borne outbreaks shows that L. mo nocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly �?5-74 years old� population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the e valuated ready‐to‐eat food categories. The main factors affecting co ntamination and growth of L. mo nocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic co nditions of the food processing enviro nment （FPE）； and the time/Temperature （t/T� combinations used for storage and processing （e.g. blanching, cooling）� Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible co ntrol options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety.

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