Listeriosis secondary prevention
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
The prevention of Listeria as a food illness involves effective sanitizing of food contact surfaces. Alcohol has proven to be an effective topical sanitizer against Listeria. Quaternary ammonium can be used in conjunction with alcohol as a food contact safe sanitizer with increased duration of the sanitizing action. Nonflammable Alcohol Vapour in carbon dioxide NAV-CO2 systems or sodium hypochlorite are frequently used to sanitize surfaces to prevent Listeria.
Prevention
Cook all raw food thoroughly. Wash raw vegetables. Avoid consumption of raw milk or raw milk products. Wash hands, knives, and cutting boards after handling uncooked foods. For pregnant or immunocompromised patients, avoid soft cheeses (eg.: feta, Brie, Camembert cheese, bleu cheese; cream cheese, yoghurt, and cottage cheese are considered safe. Reheat leftover or ready-to-eat foods (eg.: hot dogs) until steaming hot. Avoid delicatessen foods unless they are thoroughly reheated.[1]
CDC Recommendations
General recommendations to prevent an infection with Listeria
FDA recommendations for washing and handling food
- Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating, cutting, or cooking. Even if the produce will be peeled, it should still be washed first.
- Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
- Dry the produce with a clean cloth or paper towel.
- Separate uncooked meats and poultry from vegetables, cooked foods, and ready-to-eat foods.
Keep your kitchen and environment cleaner and safer
- Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods.
- Be aware that Listeria monocytogenes can grow in foods in the refrigerator. Use an appliance thermometer, such as a refrigerator thermometer, to check the temperature inside your refrigerator. The refrigerator should be 40°F or lower and the freezer 0°F or lower.
- Clean up all spills in your refrigerator right away–especially juices from hot dog and lunch meat packages, raw meat, and raw poultry.
- Clean the inside walls and shelves of your refrigerator with hot water and liquid soap, then rinse.
Cook meat and poultry thoroughly
- Thoroughly cook raw food from animal sources, such as beef, pork, or poultry to a safe internal temperature.
Store foods safely
- Use precooked or ready-to-eat food as soon as you can. Do not store the product in the refrigerator beyond the use-by date; follow USDA refrigerator storage time guidelines:
- Hot Dogs – store opened package no longer than 1 week and unopened package no longer than 2 weeks in the refrigerator.
- Luncheon and Deli Meat – store factory-sealed, unopened package no longer than 2 weeks. Store opened packages and meat sliced at a local deli no longer than 3 to 5 days in the refrigerator.
- Divide leftovers into shallow containers to promote rapid, even cooling. Cover with airtight lids or enclose in plastic wrap or aluminum foil. Use leftovers within 3 to 4 days.
Choose safer foods
Do not drink raw (unpasteurized) milk, and do not eat foods that have unpasteurized milk in them.
Recommendations for persons at higher risk, such as pregnant women, persons with weakened immune systems, and older adults in addition to the recommendations listed above
Meats
- Do not eat hot dogs, luncheon meats, cold cuts, other deli meats (e.g., bologna), or fermented or dry sausages unless they are heated to an internal temperature of 165°F or until steaming hot just before serving.
- Avoid getting fluid from hot dog and lunch meat packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.
- Pay attention to labels. Do not eat refrigerated pâté or meat spreads from a deli or meat counter or from the refrigerated section of a store. Foods that do not need refrigeration, like canned or shelf-stable pâté and meat spreads, are safe to eat. Refrigerate after opening.
Cheeses
Do not eat soft cheese such as feta, queso blanco, queso fresco, brie, Camembert, blue-veined, or panela (queso panela) unless it is labeled as made with pasteurized milk. Make sure the label says, "MADE WITH PASTEURIZED MILK."
Seafood
- Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish, such as a casserole, or unless it is a canned or shelf-stable product.
- Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, and mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky."
- These fish are typically found in the refrigerator section or sold at seafood and deli counters of grocery stores and delicatessens.
- Canned and shelf stable tuna, salmon, and other fish products are safe to eat.
Safety tips for eating melons
- Consumers and food preparers should wash their hands with warm water and soap for at least 20 seconds before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew.
- Scrub the surface of melons, such as cantaloupes, with a clean produce brush under running water and dry them with a clean cloth or paper towel before cutting. Be sure that your scrub brush is sanitized after each use, to avoid transferring bacteria between melons.
- Promptly consume cut melon or refrigerate promptly. Keep your cut melon refrigerated at, or less than 40 degrees F (32-34 degrees F is best), for no more than 7 days.
- Discard cut melons left at room temperature for more than 4 hours.
Resources
References
- ↑ "Listeriosis". CDC: Division of Bacterial and Mycotic Diseases. Retrieved 2006-05-02.