Listeria and keeping food safe
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Listeria Infection: Risks and Prevention
Overview of Listeria Infection
Listeria infection, or listeriosis, poses a significant risk, especially to individuals over 60 with weakened immune systems.
Risks to Vulnerable Groups
People at higher risk include those who have had transplants, are on immunosuppressive drugs, or have cancers affecting their immune systems (e.g., leukaemia).
Transmission through Food
Listeria has been linked to chilled ready-to-eat foods such as pre-packed sandwiches, pâté, soft cheeses, cooked sliced meats, and smoked salmon.
Government Advice
Vulnerable individuals are advised to avoid soft mould-ripened cheeses (e.g., Camembert, Brie), soft blue cheese, and all types of pâté, including vegetable.
Prevention Measures
Temperature Control
Chilled foods must be kept below 5 degrees Celsius and consumed by their ‘use by’ dates to prevent Listeria growth.
Handling and Storage
Ensure fridges are correctly set and maintained. Consume foods within four hours of removal from chilled storage, and use opened foods within two days.
Symptoms and Risks
Listeria infection symptoms include flu-like symptoms, fever, vomiting, diarrhoea, septicaemia, meningitis, and can be particularly severe in vulnerable individuals.
The death rate can be up to 30%, primarily affecting those with underlying medical conditions.
For more detailed information on Listeria infection and prevention, visit the Food Standards Agency website.
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