LISTERIA: WHAT IT IS, THE RISKS, AND HOW TO AVOID IT
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* Listeria is everywhere in the environment
* It's a type of bacterium that infects humans and other warm-blooded animals through contaminated food
* It's found in dirty water, irrigation water, soil and fertiliser.
* Soft cheeses such as Camembert; cold chicken and deli meats; raw seafood and cold seafood such as smoked salmon; ice cream, fresh fruit and bagged vegetables can also carry Listeria
* Infection can also occur through contact with animals and pests and insufficient cleaning of contaminated fruit and unclean hands
WHO IS SUSCEPTIBLE ... AND THE SYMPTOMS
* Pregnant women, infants, the elderly and those with compromised immune systems are most at risk
* Listeria starts with flu-like symptoms such as fever, chills, muscle aches, nausea and sometimes diarrhoea
* The time from consuming the bacterium to showing the signs of illness can often be between 8 to 90 days.
* Some people end up in hospital with dehydration
HOW TO AVOID IT
* Don't buy bruised or damaged fruit, wash it before eating and refrigerate within two hours of slicing
* Avoid foods past their 'best before' or 'use by' date
* Cook foods thoroughly
* Reheat food until it is steaming hot
* Refrigerate leftovers promptly and use within 24 hours, or freeze
* Ready to eat food should never be stored in the fridge for too long as Listeria is one of the few pathogens that can grow in the refrigerator
Source: Food Authority NSW, Food Safety Information Council
Australian Associated Press