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Listeriosis: One Tough Bug, HYG-5562-98 Ohio State University Extension Fact SheetFamily and Consumer Sciences1787 Neil Avenue, Columbus, Ohio 43210-1295ListeriosisOne Tough BugHYG-5562-98Nancy StehulakListeria are bacteria found frequently in the environment. One listeriaspecies, Listeria monocytogenes, can cause the serious foodborne illness"listeriosis." Listeriosis is a bacterial infection. Approximately 425deaths occur each year in the United States due to L. monocytogenes. L. monocytogenes is somewhat unusual in that it will grow atrefrigeration temperatures. It is slightly more heat resistant than manyother bacteria such as salmonella and E. coli, and will grow attemperatures as high as 140 to 150 degrees F. It will not survive pasteurizationor heat treatment. Freezing seems to have little effect on the bacteria.Where does L. monocytogenes come from?L. monocytogenes has been found in soil, leaf litter, sewage, silage,dust, and water. The organism often moves through animals and humanswithout causing illness, and has been found in many domestic and wildanimals, including birds and fish.It has only been in the last decade that L. monocytogenes has beenrecognized as an agent of foodborne illness.Who is at risk?Healthy people rarely contract listeriosis, but the illness can beserious for some people, especially the elderly, newborns, pregnantwomen, and those with weakened immune systems.Foods Associated with ListeriosisL. monocytogenes has been associated with such foods as raw milk,unpasteurized milk, cheeses (particularly soft-ripened varieties), icecream, raw vegetables, raw-meat sausages, raw and cooked poultry, rawmeats (all types), and raw and smoked fish. Its ability to grow attemperatures as low as 37 degrees F permits multiplication in refrigeratedfoods.The Illness-What are the symptoms?Consumers most commonly contract listeriosis by eating food contaminatedwith the organism. Healthy people do not often develop noticeablelisteriosis symptoms after eating food containing L. monocytogenes. Thehighest incidence of listeriosis has been in persons over 60 years oldand newborns. Infections that occur during pregnancy may lead tomiscarriages or serious illness in newborns. Others most at risk includethose with compromised immune systems due to cancer, AIDS, ormedications that impact the immune system.Symptoms are fever, fatigue, nausea, vomiting, and diarrhea. Moreserious symptoms can result in meningitis (brain infections) andsepticemia (bacteria in the bloodstream). Pregnant women may contractflu-like symptoms of listeriosis; complications can result inmiscarriage, stillbirth, or meningitis in the newborn.How can I reduce my risk?L. monocytogenes in food cannot be seen, tasted, or smelled. Commonsense and simple precautions that apply to any foodborne illness shouldbe used. Good sanitation, personal hygiene, and safe buying, storing,cooking, and serving methods, when applied in home, retail, and foodservice environments, can reduce the risk of problems with L.monocytogenes.Although most of the population is at very low risk for listeriosis, therisk can be reduced if you: Thoroughly cook all food of animal origin. Wash raw vegetables thoroughly before eating. Keep uncooked meats separate from vegetables, cooked foods, and ready-to-eat foods. Avoid raw/unpasteurized milk or foods made from raw milk. Wash hands, knives, and cutting boards after handling uncooked foods. Read and follow label instructions to "keep refrigerated" and "use by" a certain date.References1. U.S. Department of Agriculture, Food Safety and Inspection Service,Background Document March 1992. Preventing Foodborne Listeriosis.For more information on foodborne illness, contact your local countyExtension Agent. See also the additional fact sheets on foodborneillness.A Case in Point ...In 1985, an outbreak of Listeriosis, due to Mexican-style cheese, led to18 deaths and numerous stillbirths. As a result of this episode, FDA hasbeen monitoring domestic and imported cheeses and has taken numerousactions to remove these products from the market when L. monocytogenesis found.The Center for Disease Control has established an epidemiological linkbetween consumption of raw hot dogs or under cooked chicken inapproximately 20% of the sporadic cases under study.Source: U.S. Department of Agriculture, Food and Safety InspectionService, Food and Drug Administration, Background Document, March, April1992.This material is based on work supported by the Extension Service, U.S. Department of Agriculture, under special project number 96-EFSF-0-3500.All educational programs conducted by Ohio State University Extensionare available to clientele on a nondiscriminatory basis without regardto race, color, creed, religion, sexual orientation, national origin,gender, age, disability or Vietnam-era veteran status.Keith L. Smith, Associate Vice President for Ag. Adm. andDirector, OSU Extension.TDD No. 800-589-8292 (Ohio only) or 614-292-1868| Ohioline | Search | Fact Sheets | Bulletins | |
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