Preventing Listeriosis

Listeriosis is a rare but a very serious foodborne disease with high mortality and hospitalization rates. According to the Centers for Disease Control and Prevention, in U.S. alone, about 1,600 people get listeriosis of which 260 die, every year. Over 90 percent of people with listeriosis need to get hospitalized in the U.S. alone. 

There are two types of listeriosis: invasive and non-invasive. Invasive listeriosis may only cause fever, muscle aches, and fatigue in pregnant women while causing more symptoms in non-pregnant women such as headache, loss of balance, stiff neck, confusion, and seizures. Sometimes, pregnant women infected by the bacteria do not show any signs and symptoms, but the infection is very dangerous. It can affect the fetus by leading to miscarriage, stillbirth, premature delivery, and have a life-threatening effect on the newborn babies. In severe cases, adults older than 65 years of age or immunosuppressed individuals can develop sepsis, meningitis, or encephalitis. 

Listeriosis is usually caused by the bacteria, Listeria monocytogenes, and the most vulnerable population is of pregnant women, newborns, elderly, and immunosuppressed people. 

The bacteria Listeria monocytogenes (L. monocytogenes) can be found in moist environments such as soil, water, vegetation, and animal feces. The bacteria can thrive even at refrigerator temperatures and in foods that have undergone preservation hence infecting people who consume the food that has been contaminated with L. monocytogenes. 

The bacteria Listeria monocytogenes can be contracted from the contaminated environment to food anytime during harvesting, processing, packing, transporting, or storing of the food. 

Listeriosis is a preventable food-borne illness, so we can prevent it by handling food safely – all the way from the farm to the fork. Most Listeria infections and outbreaks have been linked to deli meats, hot dogs, dairy products such as soft cheeses, ice creams, and unpasteurized milk, celery, raw sprouts, and cantaloup. Celery must be washed thoroughly to remove its surface dirt that can be contaminated by the bacteria. Sprouts must be cooked thoroughly in order to kill the bacteria. Unpasteurized milk or products that have been made of unpasteurized milk must not be consumed at all. Sometimes soft cheeses that have been made of pasteurized milk get contaminated during cheese-making process in facilities with unhygienic conditions, so pregnant women should always avoid consuming soft cheeses of any kind. Melons must be consumed right after cutting unless refrigerated for not more than 7 days. If melon is stored at room temperature, it must not be eaten after 4 hours. Refrigerated leftovers must not be consumed after 4 days. Hot dogs must always be steaming hot when they are consumed. Undercooked or underheated hot dogs must never be eaten. It is best to avoid deli meats and hot dogs during pregnancy. Cross-contamination should be prevented in kitchen while storing, cooking, preparing food. 

We can lessen the burden of Listeria by taking care of the preventive measures, because pasteurization and cooking kill the bacteria Listeria monocytogenes. 

References:

Centers for Disease Control and Prevention (CDC)

World Health Organization (WHO)

New York State Department of Health