This pathogen is usually associated with pork or pork products, and was recognised in the late 1980s.
It can be found in the general environment as well as the gut of animals. It has also been associated sporadically with water, vegetables and fresh herbs.
It is typically found in temperate regions due to it's cold tolerance and is easily killed at 72C for 18 seconds.
The recognised controls are to minimise cross contamination and to ensure that all pork is cooked properly.