Listeria is a type of bacteria found in soil, on plants and in groundwater. This organism is widespread and is responsible for an illness known as listeriosis. Most infections result from consuming contaminated food. People that are most at risk for listeriosis include pregnant women and their unborn babies, newborns and older individuals with weakened immune systems. It is possible for listeriosis to be transmitted to the fetus through the placenta even if the mother is not showing signs of illness.

The United States Department of Agri-culture (USDA) provides the following advice for pregnant women and other “at risk” populations.

• Do not eat hotdogs, luncheon meats or deli meats unless they are reheated until steaming hot.
• Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined cheeses and Mexican-style cheese such as queso
  blanco fresco. Hard cheeses, semi-soft cheeses such as mozzarella, pasteurized processed cheese slices and spreads, cream cheese and cottage cheese can be safely consumed.
• Do not eat refrigerated pâté or meat spreads.
• Do not eat refrigerated smoked seafood unless it is an ingredient in a cooked dish such as a casserole. Examples of refrig- erated smoked seafood include salmon, trout, whitefish, cod, tuna and mackerel, which are most often labeled as nova- style, lox, kippered, smoked or jerky. Canned fish, including salmon and tuna, may be safely eaten.
• Do not drink raw (unpasteurized) milk or eat foods that contain unpasteurized milk.

The symptoms of listeriosis can take days or weeks to become apparent and it is possible for a person with listeriosis to
not even know they have it. Thus, it is very important to follow food safety practices. Because listeria is able to grow at refrigeration temperatures of 40°F or below, the USDA advises all consumers to:

• Quickly use all perishable items.
• Clean refrigerator regularly.
• Be aware that even though your refrigerator may be set at the recommended 40°F or below temperature, listeria is still able to grow.

 

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