--- title: Preventing Listeria Infection date: 2007-10-18T10:34:00-07:00 author: admin canonical_url: "https://marlerclark.com/foodborne-illnesses/listeria/listeria-prevention" section: Resource Library --- [Foodborne Illnesses](/foodborne-illnesses) / [Listeria](https://marlerclark.com/foodborne-illnesses/listeria) / # Preventing Listeria Infection ### Important food safety measures should be followed to prevent *Listeria* infection, especially among the elderly, pregnant women, and those who are immunocompromised. Given its prevalence in the environment and the fact that the vast majority of *Listeria* infections are the result of consuming contaminated food or water, preventing illness and death is undoubtedly a food safety issue. > *L. monocytogenes* presents a particular concern with respect to food handling because it can grow at refrigerator temperatures (4°C to 10°C), temperatures commonly used to control pathogens in foods. Freezing also has little detrimental effect on the microbe. Although pasteurization is sufficient to kill *Listeria*, failure to reach the desired temperature in large packages can allow the organism to survive. Food can also be contaminated after processing by the introduction of unpasteurized material, as happens during the preparation of some cheeses. *Listeria* can also be spread by contact with contaminated hands, equipment, and counter tops. The use of irradiation to reduce *Listeria* to safe levels in foods has many proponents. As noted by an eminent CDC researcher, Robert V. Tauxe: > Ready-to-eat meats, such as hot dogs, have already been subjected to a pathogen-killing step when the meat is cooked at the factory, so contamination is typically the result of in-plant contamination after that step. Improved sanitation in many plants has reduced the incidence of infection by half since 1986, but the risk persists, as illustrated by a large hot dog-associated outbreak that occurred in 1999. Additional heat treatment or irradiation of meat after it is packaged would eliminate *Listeria* that might be present at that point. To further decrease the risk of *Listeria* on ready-to-eat foods, there are rules in USDA Food Safety and Inspection Service (FSIS) inspected facilities to address the risk of post-process *Listeria* contamination. As of 2014, the most current version of 9 CFR 430, also known as The *Listeria* Rule, states that processing facilities must control for the pathogen by using either post-packaging lethality treatment, as aforementioned by Dr. Tauxe, anti-microbial additives, or a process to render the product unable to sustain contamination by *L. monocytogenes*, environmental sanitation, or a combination of these. Processing plants also must implement an environmental testing plan. ![](https://s3.us-west-2.amazonaws.com/aboutlisteriacom-images/outbreaks/image11.jpeg)The CDC provides a comprehensive list of recommendations and precautions to avoid becoming infected with *Listeria*, which are as follows: - Keep your refrigerator at 41°F (5°C) or below to slow the growth of *Listeria.* - Ready-to-eat foods, such as deli items and leftovers, should be stored no longer than seven days at or below 41°F - Thoroughly cook raw food from animal sources, such as beef, pork, or poultry to a safe internal temperature. For a list of recommended temperatures for meat and poultry, visit the USDA Website. - 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. - Rinse raw fruits and vegetables thoroughly under clean running tap water before eating. - Keep uncooked meats, fish, and poultry separate from vegetables, and from cooked foods and ready-to-eat foods while shopping and in storage. - Do not drink raw (unpasteurized) milk, and do not eat foods that have been made from or include unpasteurized milk. - Eat cut melon within four hours or refrigerate it at or below 41°F for no more than seven days. - Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods. - Consume perishable and ready-to-eat foods as soon as possible. There are additional recommendations for persons at increased risk of infection, such as pregnant women and persons with weakened immune systems. In addition to the recommendations listed above, CDC advises the following: **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 just before serving. - 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 safer to eat. Refrigerate after opening. **Cheese** - 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 cold smoked seafood, unless it is contained in a cooked dish, such as a casserole, or unless it is a canned or shelf-stable product. - Cold 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 considered safe to eat. **Sprouts** - Do not eat raw or lightly cooked sprouts, regardless of type. - Cook sprouts thoroughly before consuming. **Recommendations to keep food safe:** - 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 41°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. 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. 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 packages no longer than 1 week and unopened packages no longer than 2 weeks in the refrigerator. - Luncheon and deli meat: Store factory-sealed, unopened packages 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. Additional preventive steps and precautions can be found on the websites of most state departments of health, and on CDC’s and FDA’s websites. ### More information about Listeria [August 23, 2023 ###### Listeria outbreak: Three die after drinking contaminated milkshakes Three people have died, and three others are in hospital after drinking milkshakes contaminated with listeria bacteria in the US state of Washington, health officials say. Marler Clark, the Listeria ... ](https://marlerclark.com/news_events/listeria-outbreak-three-die-after-drinking-contaminated-milkshakes) [July 12, 2023 ###### 2011 Listeria outbreaks linked to cantaloupes: A history A total of 148 persons infected with any of the five outbreak-associated strains of Listeria monocytogenes were reported to the CDC from 28 states. The number of infected persons identified ... ](https://marlerclark.com/news_events/2011-listeria-outbreak-linked-to-cantaloupes-a-history) [March 26, 2023 ###### Listeria linked to yogurt prompts recall Clio Snacks of Piscataway, New Jersey, is voluntarily recalling 581 cases of its Strawberry Granola & Greek Yogurt Parfait Bar due to potential contamination with Listeria monocytogenes, an organism which ... ](https://marlerclark.com/news_events/listeria-linked-to-yogurt-prompts-recall) [November 20, 2022 ###### Enoki Mushrooms recalled again As of November 15, 2022, two people infected with the outbreak strain of Listeria have been reported from two states. Sick people’s samples were collected from October 5, 2022, to October 8, 2022. ... ](https://marlerclark.com/news_events/enoki-mushrooms-recalled-again) [1. View all ](/news_events/outbreaks?illness=listeria&year=all) ## All Listeria Resources [###### Listeria Food Poisoning ](https://marlerclark.com/foodborne-illnesses/listeria/about-listeria) [###### The Incidence of Listeria Infections ](https://marlerclark.com/foodborne-illnesses/listeria/the-incidence-of-listeria-infections) [###### The Prevalence of Listeria in Food and the Environment ](https://marlerclark.com/foodborne-illnesses/listeria/listeria-prevalence) [###### Transmission of and Infection with Listeria ](https://marlerclark.com/foodborne-illnesses/listeria/transmission-of-and-infection-with-listeria) [###### Who is Most at Risk of Becoming Ill with Listeria? ](https://marlerclark.com/foodborne-illnesses/listeria/who-is-most-at-risk-for-becoming-ill-with-listeria) [###### What Are the Symptoms of Listeria Infection? ](https://marlerclark.com/foodborne-illnesses/listeria/listeria-symptoms-risks) [###### Complications of Listeria Infection ](https://marlerclark.com/foodborne-illnesses/listeria/complications-of-listeria-infection) [###### How is Listeria Infection Diagnosed? ](https://marlerclark.com/foodborne-illnesses/listeria/listeria-diagnosis) [###### Treatment for Listeria Infection ](https://marlerclark.com/foodborne-illnesses/listeria/listeria-treatment) [###### Antimicrobial Resistance in Bacteria ](https://marlerclark.com/foodborne-illnesses/listeria/antimicrobial-resistance-in-bacteria) [###### The Economic Impact of Listeria Infections ](https://marlerclark.com/foodborne-illnesses/listeria/the-economic-impact-of-listeria-infections) [###### Preventing Listeria Infection ](https://marlerclark.com/foodborne-illnesses/listeria/listeria-prevention) [###### Listeria References ](https://marlerclark.com/foodborne-illnesses/listeria/listeria-references) ### Other foodborne illnesses [E. coli](https://marlerclark.com/foodborne-illnesses/e-coli) [Salmonella](https://marlerclark.com/foodborne-illnesses/salmonella) [Hepatitis A](https://marlerclark.com/foodborne-illnesses/hepatitis-a) [Reactive Arthritis](https://marlerclark.com/foodborne-illnesses/reactive-arthritis) [Guillain-Barre Syndrome](https://marlerclark.com/foodborne-illnesses/guillain-barre-syndrome) [Irritable Bowel Syndrome](https://marlerclark.com/foodborne-illnesses/irritable-bowel-syndrome) [Norovirus](https://marlerclark.com/foodborne-illnesses/norovirus) [Botulism](https://marlerclark.com/foodborne-illnesses/botulism) [Campylobacter](https://marlerclark.com/foodborne-illnesses/campylobacter) [Shigella](https://marlerclark.com/foodborne-illnesses/shigella) [Cyclospora](https://marlerclark.com/foodborne-illnesses/cyclospora) [Hemolytic Uremic Syndrome](https://marlerclark.com/foodborne-illnesses/hemolytic-uremic-syndrome)