The food-borne illness listeriosis can result from contamination that may occur at any point in the food-production and delivery cycle.

For protection…

Separate raw meats from such foods as fruits, salad greens or other ready-to-eat foods. Bacteria from a leaky package of raw meat can contaminate foods that are eaten raw.

Wash your hands after handling any raw animal product, including meats or eggs. Use hot, soapy water to clean cutting boards and knives.

Use heat — and cold. Heat foods, including ready-to-eat products such as hot dogs, to 165°F to kill Listeria. Set your refrigerator to 40°F or colder to inhibit most harmful microbes.

Use caution when buying cheese. Hard cheeses are generally safer — in part, because their low pH (acidity) inhibits Listeria.

Avoid cold cuts if you’re in a high-risk group. As few as 10 Listeria cells in a package of luncheon meat can multiply to millions within a few weeks on the shelf even when the meats are refrigerated. Meat spreads and smoked seafood also can become contaminated.

If you buy deli meats: Look for those that list diacetate and lactate on the label. These organic acids inhibit Listeria growth.

 

Caution: Listeriosis symptoms may not appear for 30 days. If you’re over age 60 and/or have a weakened immune system due to cancer treatment, chronic illness, long-term steroid use or pregnancy, and experience flu-like symptoms such as persistent fever or muscle aches, call your doctor right away. Listeriosis is easily diagnosed with a blood test and can be cured with antibiotics when treated early.