Listeria

What you can do to reduce the chances of your food being infected with listeria.

Listeria monocytogenes (listeria) is a bacterium that causes an illness called listeriosis. Cases of foodborne illness from listeria are rare, but can involve serious symptoms and even death in certain groups of people.

These include:

• people with weakened immune systems, such as those suffering from cancer
• pregnant women and their unborn babies
• newborn babies
• elderly people

It’s important to:

• • keep raw and ready-to-eat foods separate to avoid cross -contamination
  • wash fruit and vegetables thoroughly
  • keep chilled ready-to-eat foods cold – make sure your fridge is working properly and is set to 5⁰C or below
  • always use foods by their use-by date
  • follow the storage instructions on the label and use opened foods within two days unless instructions on the packaging say otherwise
  • ready-to-eat food must be eaten within four hours of being taken out of the fridge
  • cook or reheat foods until they are piping hot right through
  • ensure that you follow manufacturer’s instructions in the preparation of all foods
    

    The types of food listeria can be found in

    Listeria is widespread in the environment and can contaminate a wide range of foods. It is of most concern in chilled ready-to-eat foods that do not require further cooking or reheating, such as:

    • cooked sliced meats
    • cured meats
    • smoked fish
    • cooked shellfish
    • mould-ripened soft cheeses
    • pate
    • pre-prepared sandwiches and salads