With the holiday season upon us, there may be a danger lurking among those cold cuts and pates. Listeriosis is an illness caused by eating foods contaminated with listeria monocytogenes, bacteria found in soil and water. Ready-to-eat foods also can become contaminated within the processing plant, after processing, or along the route from plant to plate.
Listeriosis causes flu-like symptoms, such as fever and chills. Sometimes people have an upset stomach. If the infection spreads to the nervous system, symptoms such as headache, stiff neck, confusion, loss of balance, or convulsions can occur.
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Outbreaks of listeriosis are associated with ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, soft cheeses, deli-style meats, and poultry. Although listeria bacteria are killed with thorough cooking or by other heating methods, such as pasteurization, these tough bugs can grow in the refrigerator and survive in the freezer. The FDA advises that the most important things consumers can do to reduce the risk of illness are:
- Store ready-to-eat foods at 40 degrees Fahrenheit or lower—use a refrigerator thermometer to check the temperature.
- Use perishable and ready-to-eat foods as soon as possible.
- Clean the refrigerator regularly.
- Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable pâtés and meat spreads may be eaten.
- Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky.” Canned or shelf-stable smoked seafood may be eaten.
- Do not drink unpasteurized milk or eat foods that contain unpasteurized milk.
By taking the time to follow these steps, you can lower your risk of illness and enjoy a safe and happy holiday season.