Listeria monocytogenes is a kind of bacteria often found in soil and water, which can cause serious illness. Bacteria are too small to be seen without a microscope. Illness from eating foods with Listeria monocytogenes is called listeriosis.

Most people do not get listeriosis. However, pregnant women and newborns, older adults, and people with weakened immune systems caused by cancer treatments, AIDS, diabetes, kidney disease, etc., are at risk for becoming seriously ill from eating foods that contain Listeria monocytogenes.

According to the Centers for Disease Control and Prevention (CDC), less than 2,000 people in the United States report serious illness from listeriosis each year. Of those reporting, approximately 25% die as a result of the illness.

How do you know if you have listeriosis?

Listeriosis has flu-like symptoms, such as fever and chills. Sometimes people have an upset stomach, but not always. If the infection spreads to the nervous system, symptoms such as headache, stiff neck, confusion, loss of balance, or convulsions can occur.

While infected pregnant women may experience only mild, flu-like illness, the mother's illness can be transmitted to the fetus through the placenta. This can lead to miscarriage, stillbirth, or serious health problems for her newborn child.

It may take up to 8 weeks for someone to become ill. If you are an at risk individual and/or have symptoms that concern you, consult your physician. Listeriosis is successfully treated with antibiotics.

How does Listeria monocytogenes get into food?

Animals can carry Listeria monocytogenes in their intestines without becoming sick. As a result, the bacteria may be spread to meat and dairy products. Listeria monocytogenes is killed by cooking or by other heating methods, such as pasteurization, used to produce ready-to-eat foods. However, ready-to-eat food can become contaminated after processing within the processing plant or along the route from the plant to your plate.

Outbreaks of listeriosis are associated with ready-to-eat foods such as, hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry. In the home, Listeria monocytogenes is destroyed if ready-to-eat foods are reheated to steaming hot.

What at-risk consumers can do to prevent listeriosis and other foodborne illness

People at risk for listeriosis and their family members or individuals preparing food for them should:

• Reheat ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products until they are steaming hot. If you cannot reheat these foods, do not eat them.
• Do not drink raw, unpasteurized milk or eat foods made from it.
• Do not eat soft cheeses such as feta, Brie, Camembert, or blue-veined varieties.

All consumers should follow the four simple steps to food safety promoted by the food safety education program called Fight BAC!?.

• Clean: Wash hands and surfaces often with hot, soapy water. Because Listeria monocytogenes can slowly grow at refrigerator temperatures, always use hot soapy water to clean up spills in the refrigerator. Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw food or ready-to-eat food that requires additional heating.
• Separate: Don't cross-contaminate. Ready-to-eat foods and raw meat, poultry, and seafood can contain dangerous bacteria. As a result, keep these foods separate from vegetables, fruits, breads, and other foods that are already prepared for eating.
• Cook: Cook to safe temperatures. If you are at risk for listeriosis, reheat luncheon meats, cold cuts, and other deli-style meat and poultry until they are steaming hot.
• Chill: Refrigerate or freeze perishables, including ready-to-eat foods within 2 hours.

What to do if you have food that is recalled because of Listeria monocytogenes

Do not eat any food that is recalled and ordered off grocery store shelves by the Federal Government or the producer. Return recalled food to the place where you bought it.

The State and Federal Government play a critical role in food safety

The State of Alaska Department of Environmental Conservation, Environmental Sanitation and Food Safety Program keeps a close eye on national food recalls and notifies the public through press releases and alerts when a recall affects Alaska. These recalls and alerts are posted on our recall page.

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is responsible for inspecting plants that slaughter and/or process meat, poultry, and egg products. The Food and Drug Administration (FDA) oversees the safety of most other foods. Neither agency permits Listeria monocytogenes on cooked, ready-to-eat food. This is called "zero tolerance." As a result, Federal agencies are working with industry to identify and correct potential problem areas.

In addition, FSIS now requires plants that slaughter and process meat and poultry to use a process called the Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) system to reduce dangerous bacteria on food. The system requires the food production industry to identify critical points where food may become contaminated and to take the necessary steps to prevent contamination.

FSIS plays an active role in investigations with CDC and FDA if a food production problem or an illness outbreak is identified that involves meat, poultry, or egg products. If necessary, the Agency prevents these food products from going to grocery stores, restaurants, and other food service operations; can stop a plant from operating; and works with producers to recall food that has already gone to store shelves or homes.

For more information about food safety, visit the www.FoodSafety.gov web site.

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