Listeriosis, a disease caused by the bacteria Listeria monocytogenes, is the third leading cause of death by food poisoning in the U.S. On average, there are 1,600 cases of listeriosis nationally each year, 260 of them deadly. The main groups affected are pregnant women, older adults, newborns and adults with weakened immune systems. Even though Listeriosis is not as common as other food-bourn disease, it is deadly and certified food protection managers need to keep staff vigilant.
The largest outbreak of listeriosis to-date occurred in 2011 and was traced to contaminated cantaloupes. In total, 147 people became ill and 33 died. Additionally, one of the five Listeria outbreaks identified in 2022 by the CDC effected Minnesota.
Identifying Listeriosis Symptoms and Sources
People acquire the illness by consuming food contaminated with the bacteria. Symptoms include diarrhea, fever, body and muscle aches, and loss of balance. In the most severe cases, listeriosis can cause blood poisoning (septicemia) and meningitis. For pregnant women, listeriosis can result in miscarriage or premature birth. Doctors diagnose listeriosis by conducting blood or spinal fluid tests and usually treat it with antibiotics.
Listeria bacteria live in soil and water and can contaminate fresh produce, uncooked meat and dairy products. The bacteria can also live in food processing and packaging machinery and can contaminate food during processing, including luncheon meats and hot dogs, smoked seafood, and cheese. NRFSP/ServSafe classes in MN include instruction on the origins of Listeria contamination and how to reduce risk.
How CFPMs Can Lower the Risk of a Listeriosis Outbreak in Your Facility
Pasteurization and cooking kill the bacteria. However, for fresh produce and food that might become contaminated after cooking or pasteurization, food service professionals can take crucial steps to prevent infection:
- Follow FDA guidelines by thoroughly washing and drying fresh fruits and vegetables, even when you plan to peel them before consuming. Always store raw meat separately from other foods.
- Maintain hygiene in food preparation areas. Clean all cutting boards, kitchen surfaces, and knives immediately after and in-between use. Likewise, regularly clean floors and refrigerators. After handling uncooked foods, food preparers must wash their hands.
- Safely store foods by setting refrigerators to 40°F or below and freezers to 0°F or lower. Above all, consume foods as soon as possible after purchasing them.
All certified food protection managers should train your staff about this potentially deadly type of food poisoning and detailed prevention guidelines. When was the last time you did a staff training on Listeria?
