Listeria

All pregnant women should be aware of the potential risks from the bacteria Listeria monocytogenes. Listeria can infect anyone, but certain groups including the elderly, babies, people with other chronic illnesses, unborn babies and pregnant women are at a higher risk of serious illness from Listeria infection. Pregnant women need to be especially concerned about Listeria because infection during pregnancy can cause stillbirth and miscarriage. Pregnant women are 20 times more likely to become ill from ingesting foods contaminated with Listeria than other healthy adults.

Listeria infection (called listeriosis) is generally caused by ingesting food contaminated with the bacteria Listeria monocytogenes. These bacteria can contaminate vegetables, meats and dairy products. Foods such as soft cheeses, cold cuts, smoked fishes, ready- to-eat crabmeat and chicken can become contaminated during or after processing. Unpasteurized dairy products can also be contaminated. Fortunately, adopting safe food handling and cooking practices can minimize the risk of becoming ill from Listeria.

It can take 3 weeks to develop symptoms from an infection with Listeria. Symptoms include fever, muscle aches and sometimes nausea or diarrhea. Many people will have only minor symptoms. In some people the infection can spread to the central nervous system resulting in severe headache, stiff neck, confusion or seizures.

Pregnant women may experience only mild, flu-like symptoms such as fever, muscle aches or nausea and diarrhea. However the bacteria can infect the fetus by passage through the placenta resulting in miscarriage or fetal death. Blood tests can detect the infection and it can be treated with antibiotics.

The most important way to prevent illness, miscarriage and stillbirth from Listeria and other bacteria that can contaminate food is safe food preparation. The FDA advises all people preparing food to wash their hands and surfaces often with hot, soapy water. This will help eliminate bacteria that can then contaminate ready- to- eat foods. Clean up refrigerator spills with hot soapy water to prevent growth of bacteria. Keep ready to eat foods and raw meat separate from already prepared foods. Refrigerate or freeze perishable food within 2 hours. Cook foods to acceptably high temperatures (steaming!) and observe expiration dates on perishable food products. Wash raw fruits and vegetables before eating them.

The FDA recommends that people who are at high risk for contracting Listeria (including pregnant women) take the following precautions:

Do not eat hot dogs or cold cuts unless they are cooked to steaming hot. Already cooked hotdogs should be reheated. High temperatures kill Listeria.

Do not eat soft cheeses such as Feta, Brie and Camembert cheeses, goat cheese, blue veined cheeses or Mexican-style cheeses

Do not eat refrigerated meat spreads or pates; the canned forms of these products are acceptable.

Do not eat refrigerated smoked seafood unless it is in a cooked dish such as a casserole. Canned products are acceptable.

Do not drink unpasteurized milk or products that contain unpasteurized milk.

The threat of food borne illness can be decreased by attention to proper food storage, preparation and handling. Listeria infections, while not common, can be devastating to a pregnant woman. More information about Listeria and other food borne illnesses can be found through the FDA (www.FDA.gov or 1-888-INFO-FDA) and the governments Food Safety and Inspection Service (www. Foodsafety.gov). When preparing foods keep the following simple words in mind CLEAN, SEPARATE, COOK AND CHILL!