Deli meats, cold cuts, hot dogs, and fermented or dry sausages. Deli meats, cold cuts, hot dogs, and fermented or dry sausages can be contaminated with Listeria when they are made or prepared at facilities where Listeria persists.
A laboratory analysis of raw beef by federal researchers found that 5% of the red meat sampled contained Listeria monocytogenes, a potentially fatal bacterium, according to a top U.S. Department of Agriculture official.
monocytogenes can be found in unprocessed foods of animal origin like raw milk, meat, poultry and fish. L. monocytogenes also can be found in some processed foods like cheese, ice cream and processed meats due to post-processing contamination. These bacteria also are sometimes found on fresh fruits and vegetables.
After analyzing the data, they determined that the vast majority of reported listeriosis infections — over 90% — were connected to deli meats, followed by salads, the cheeses and the seafood, and then frozen vegetables.
Thorough cooking of food kills Listeria bacteria. Ensure food is cooked thoroughly. If you plan to eat previously cooked and refrigerated leftovers, only keep them in the refrigerator for a day and reheat them thoroughly to steaming hot. This will kill Listeria bacteria.
Reduce your risk for listeriosis by: Cooking raw food from animal sources, such as beef, pork or poultry to the correct temperature. 145 degrees F for whole meats, plus 3 minutes stand time for safety. 160 F for ground meats, no stand time needed.
COOKED MEAT – Listeria is killed by cooking. Thoroughly cooking product to 165ºF/74ºC will kill the bacteria. Consumers at high risk for contracting listeriosis (e.g. pregnant women and the elderly) should reheat deli meats immediately before consumption.
Deli meats, cold cuts, hot dogs, and fermented or dry sausages. Deli meats, cold cuts, hot dogs, and fermented or dry sausages can be contaminated with Listeria when they are made or prepared at facilities where Listeria persists.
According to the Centers for Disease Control and Prevention (CDC), there are approximately 1,600 cases of listeriosis in the United States each year. But only about one in seven cases—or about 200 cases per year—occur in pregnant women, out of nearly 4 million pregnancies every year.
Frozen pineapple, cherries, mangoes, and fruit blends from these and other retailers may be contaminated with listeria, which can be deadly. Two fruit companies have issued voluntary recalls of select frozen pineapple, cherries, and mango packages because of possible listeria contamination.
It's possible to get listeriosis from eating cold cured meats, though it is a very small risk. It's also possible to get toxoplasmosis or salmonella food poisoning from eating cold cured meats.
In many cases, this pathogen is present in raw pork meat at low or moderate levels, but foods involved in listeriosis outbreaks are those in which the organism has multiplied to reach levels significantly higher than 1000 CFU g(-1).
The good news is that the probability of experiencing a problem from deli meats is very unlikely. Approximately 2,500 individuals will become infected with Listeria annually. This means it is extremely rare.
Deli meats (cold cuts, lunch meats, hot dogs, and pâtés) and deli-sliced cheeses are known sources of Listeria illnesses. This is because Listeria can easily spread among food, food preparation surfaces like deli slicers, and hands.
In samples of uncooked meat and poultry from seven countries, up to 70 percent had detectable levels of Listeria. Schuchat et al. found that 32 percent of the 165 culture-confirmed listeriosis cases could be attributed to eating food purchased from store delicatessen counters or soft cheeses.
While refrigeration slows the growth of most foodborne bacteria, Listeria actually thrives in the cooler temperatures and can survive freezing, drying and immersion in high concentrations of salt, alcohol, acid and bile. The only way to kill it is to cook it to 165˚F.
CDC estimates that Listeria is the third leading cause of death from foodborne illness, or food poisoning, in the United States. An estimated 1,600 people get sick from Listeria each year, and about 260 die.
Compared to other foodborne illnesses, listeriosis is rare but very serious. Even with adequate antibiotic treatment, the disease has a high mortality rate of 20 to 30 percent. Over 90 percent of people with listeriosis are hospitalized, often in intensive care units.
Past infection does not appear to make a person immune. People can be reinfected if exposed to the Listeria bacteria again.
The chance of becoming infected with Listeria from lunch meat is pretty rare. Food manufacturers take steps to prevent it before packaging. If you're pregnant and have previously eaten deli meat, don't worry. But it's probably best to satisfy any future cravings for an Italian sub until after delivery.
Listeria can be killed by cooking and pasteurization. But on raw fruits and vegetables, processing plants are required to prevent bacterial contamination with special washes and cold storage.
Listeria contamination can occur after food has already been cooked or processed. The bacteria can survive – and, unlike many bacteria, continue to grow – in the refrigerator. So heat all previously cooked leftovers to 165 degrees F or until they're steaming hot.
Leafy greens: Certain leafy greens such as kale, spinach, lettuces and wild rocket grow lower to the ground and are more likely to become contaminated by listeria in the soil. Always thoroughly wash any greens to be safe, the CDC said.
Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. If Listeria contaminated food is unknowingly put in the refrigerator, the germs could contaminate your refrigerator and spread to other foods to increase the likelihood that your family becomes sick.