Tag: Listeriosis

Listeria monocytogenes is a bacteria that can cause a serious illness called listeriosis, and unlike most bacteria, it can grow and multiply at refrigerated temperatures. This poses a particular risk for ready-to-eat (RTE) products, including cold chicken. While cooking kills Listeria, contamination can occur after the cooking process.

Listeria monocytogenes, the bacteria responsible for listeriosis, can survive and grow at refrigerated temperatures, making it a persistent and dangerous threat in many food products. This unique characteristic means that standard refrigeration is not a reliable method for preventing its growth in contaminated food, which is why consumers must be vigilant during an outbreak. This guide provides a comprehensive list of foods to avoid and safe handling practices to minimize risk.

According to the U.S. dairy industry, a vast majority of fresh cheeses sold in the U.S., including mozzarella, are made from pasteurized milk. This makes commercially available mozzarella generally safe for consumption, but specific groups and handling practices require careful consideration.

According to the Centers for Disease Control and Prevention (CDC), leafy greens were a likely source in a 2023 Listeria outbreak investigation. While often associated with deli meats and dairy, the potentially dangerous bacteria *Listeria monocytogenes* can also contaminate many types of fresh produce, leading to serious illness.

A single 3-ounce serving of lox can contain well over 70% of the daily recommended sodium intake, a major factor to consider if you're wondering, "can you eat lox daily?". While rich in omega-3s and protein, its high salt content and food safety risks mean moderation is key.

According to the CDC, outbreaks of the serious bacterial illness listeriosis have been linked to contaminated fruits like cantaloupes and peaches. The risk of getting Listeria from fruit is real, and understanding proper handling is key to prevention.

The Centers for Disease Control and Prevention (CDC) has linked deli meats to multistate Listeria outbreaks, resulting in serious illness and even death. This leads many to ask: is it safe to eat deli cold cuts? While many enjoy these convenient foods, understanding the potential microbial and chemical hazards is crucial for mitigating risks and ensuring food safety.

Historically, chicken eggs have not been identified as a primary source for the foodborne pathogen *Listeria monocytogenes*, unlike other products such as deli meats and dairy. However, this does not mean the risk of *Listeria* in eggs is non-existent, and several factors during production and processing can introduce potential contamination.

Listeria bacteria can multiply even at cold refrigerator temperatures, posing a significant health risk to consumers. This makes understanding how to avoid Listeria in food crucial for protecting yourself and your family from serious illness.

According to the CDC, approximately 1,600 people in the United States contract listeriosis, a serious illness caused by Listeria, every year. While often associated with recalls, this hardy bacteria can be present in a variety of refrigerated, ready-to-eat foods that many people consume daily. Understanding which foods are most susceptible is the first step toward effective prevention.