Are outbreaks of listeriosis common?
Listeriosis is a disease caused by Listeria monocytogenes. The disease primarily causes problems in pregnant women, newborns, and adults with a weakened immune system. After exposure, most healthy adults do not develop any symptoms, except in the case of pregnant women. After an incubation period of about three weeks pregnant women may suffer from a self-limiting influenza-like illness which may affect the uterus. In addition, listeriosis in adults with weakened immune system and the elderly may lead to meningitis, brain infection, and severe blood infection. Read more about listeriosis
Listeria monocytogenes (L. monocytogenes) is a species of pathogenic (disease-causing) bacteria that can be found in moist environments, soil, water, decaying vegetation and animals, and can survive and even grow under refrigeration and other food preservation measures. When people eat food contaminated with L. monocytogenes, they may develop a disease called listeriosis. L. monocytogenes is generally transmitted when food is harvested, processed, prepared, packed, transported or stored in environments contaminated with L. monocytogenes. Environments can be contaminated by raw materials, water, soil, and incoming air. Pets can also spread the bacteria in the home environment if they eat food contaminated with L. monocytogenes. SymptomsThere are a range of symptoms for listeriosis. Depending on the severity of the illness, symptoms may last from days to several weeks. Mild symptoms may include a fever, muscle aches, nausea, vomiting, and diarrhea. If the more severe form of listeriosis develops, symptoms may include headache, stiff neck, confusion, loss of balance, and convulsions. For the very young, the elderly, and the immune-compromised listeriosis can result in death. People infected with L. monocytogenes may start to see symptoms in a few hours or as long as two to three days after eating contaminated food. More severe forms of listeriosis may take anywhere from three days to three months to develop. Due to the range in severity of illness, people should consult their health care provider if they suspect that they have developed symptoms that resemble a(n) L. monocytogenes infection. At-Risk GroupsThe severity of listeriosis varies and in some cases can be fatal, especially among the elderly, people with weakened immune systems or chronic diseases. Listeriosis can be particularly dangerous for pregnant women and their newborn babies, leading to serious complications with their pregnancy, including miscarriage and stillbirth. Babies born with a listeriosis infection may develop severe health complications that require immediate medical attention, lead to lifelong health problems, or result in death. Women who suspect they have symptoms of listeriosis (muscles aches, nausea, stiffness in neck, headaches, etc.) should seek medical care immediately and tell their health provider what they ate. Learn more about People at Risk of Foodborne Illness. Foods Linked to U.S. Outbreaks of ListeriosisPast listeriosis outbreaks in the U.S. have been linked to raw, unpasteurized milks and cheeses, ice cream, raw or processed vegetables, raw or processed fruits, raw or undercooked poultry, sausages, hot dogs, deli meats, and raw or smoked fish and other seafood. L. monocytogenes has also been found in raw pet food. Preventing Foodborne Illness at HomeThe longer ready-to-eat refrigerated foods contaminated with L. monocytogenes are stored in the refrigerator, the more opportunity this pathogen has to grow. To slow down or prevent the growth of L. monocytogenes, set the refrigerator to 40 degrees Fahrenheit (4 degrees Celsius), and the freezer to 0 degrees Fahrenheit (-18 degrees Celsius). Consumers should also follow these simple steps:
Advice for Restaurants and RetailersRetailers and/or other food service operators who have handled recalled or other potentially contaminated food in their facilities should:
Unlike most bacteria, L. monocytogenes can grow at refrigeration temperatures and freezing will not eliminate or reduce the pathogen. The FDA recommends that retailers implement time and temperature controls to reduce the opportunity for the growth of L. monocytogenes. L. monocytogenes can also cross-contaminate other food that has been cut and served on the same cutting board or stored in the same area. Retailers should check with your state for specific guidance. More information can be found in the FDA Food Code 2017. Additional InformationWho to ContactTo report a complaint or adverse event (illness or serious allergic reaction), you can Visit www.fda.gov/fcic for additional consumer and industry assistance. Submit Questions Electronically Get E-mail Updates Follow Us on Twitter
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