This Digital Journal writer believes the seriousness of a food product recall cannot be taken lightly, especially when it comes to Listeria monocytogenes.
Listeria monocytogenes is an interesting pathogen, even though it can be deadly. It is called a facultative anaerobe because it can survive in both an oxygen environment and if oxygen is absent. This pathogen has the ability to survive at temperatures as low as 0 °Celsius, so freezing a food product doesn’t offer protection to the consumer.
What is Listeriosis?
L. monocytogenes can be found in the soil and in animals, such as dairy cows. Cows can carry the bacterium without appearing ill, yet their dairy products will be contaminated with the pathogen. A person who becomes ill from consuming a product contaminated with the bacterium gets a disease called Listeriosis.
There are, on average, 1,600 confirmed cases of Listeriosis annually in the United States, with 260 deaths attributed to the pathogen. This pathogen is especially dangerous to pregnant women, the elderly and those with impaired immune systems. This is why food recalls always warn consumers about the elevated risks.
Why pregnant women? Listeria meningitis is the third most common cause of death in newborns in the U.S. The CDC says that pregnant women are 10 times more likely than the general population to get a Listeria infection. infection during pregnancy can cause fetal loss (miscarriage or stillbirth), preterm labor, and illness or death in newborn infants.
Older adults, age 65 or older, make up 56 percent of all Listeriosis infections. They are about four times more likely to get an infection than the general population. People with weakened immune systems because of illnesses such as cancer, HIV/AIDS, immunosuppressive therapies such as steroids, chemotherapy, radiation, or other diseases such as liver or kidney disease, diabetes, or alcoholism are at much greater risk of getting Listeriosis.
Reducing the risk of infection
The CDC and CFIA both recommend that consumers follow food safety guidelines in preparing and cooking all foods. This also includes hand washing, and as Digital Journal has reminded readers quite often, hand washing is one practice all of us need to make part of our routine every day and especially when we are in the kitchen.
It’s important to remind the public that with the approach of summer, outdoor cooking and picnics will also mean we are at greater risk for foodborne illnesses. Remember what was said about Listeria growing in refrigerated foods? Those store-bought salads, lunch meats and fruits and vegetables all can be contaminated with pathogenic bacteria.
Knowing the risks and following food safety guidelines, which by the way, are nothing more than good common sense, will protect you and your family. Keep cold foods cold and hot foods hot. After serving a food, replace it in the refrigerator so it won’t warm up to room temperature.
One last thought and this is important. Don’t take a food recall lightly. Recalls are for our protection and are taken very seriously by the government entities that inspect our food products. And secondly, if you should become ill after eating, report your illness. Most foodborne illnesses are under-reported in the U.S. and in Canada.
