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Listeria monocytogenes is a potentially deadly bacterial pathogen that can be found in the soil and in some uncooked meats and vegetables. When food contaminated with Listeria monocytogenes is eaten, it can cause a disease called listeriosis.

Healthy individuals seldom develop listeriosis, and when they do, they often suffer only a mild case. However, individuals in specific risk categories are more likely to contract listeriosis. Those at a higher risk of contracting listeriosis include pregnant women, newborns, the elderly, and people with weakened immune systems. When individuals in these high-risk categories contract the disease, they are more likely to suffer a serious case than is the general population.

• There are about 2,500 serious cases reported each year in the U.S.
• Severe cases of listeriosis are associated with about a 25% mortality rate.
• This mortality rate rises to upwards of 70% when listeric meningitis develops.

When someone contracts listeriosis, they usually do not begin to show symptoms for about three weeks. However, symptoms may manifest themselves in as little as 48 hours or as long as 8 weeks from ingestion of the bacteria. This can make it very difficult identify exactly how they contracted the illness.

• Listeria victims often complain of flu like symptoms. Some also suffer from an upset stomach. As the disease progress, it can begin to influence the nervous system. Once the nervous system becomes involved, the victim may develop a stiff neck, loss of balance, confusion, and may go into convulsions.
• If you think that you may have listeriosis, see your doctor immediately.
• Listeriosis infections are diagnosed via tests conducted on blood or spinal fluid samples.
• While most types of food poisoning cannot be treated with antibiotics, listeriosis can. If antibiotic therapy begins early enough, it will help prevent the spread of the disease from mother to fetus.

Pregnant women should be aware of the dangers presented by Listeria as it can cause them to become seriously ill. As well, it can also lead to a miscarriage, stillbirth, premature birth, or long term health problems for the baby – if he survives.

• According to the Centers for Disease Control and Prevention (CDC), pregnant women are 20 times more likely to develop listeriosis, compared to the general population.

• Even when a woman has a mild case of listeriosis, the fetus may still suffer death or serious health problems.
• Babies can also be born with listeriosis if their mother is infected at or near the time of the birth.

The United States Department of Agriculture (USDA) recommends that people at risk of contracting listeriosis avoid certain types of foods, as these foods are more likely to be infected with Listeria monocytogenes.

• Ready to eat foods, such as cold-cuts, hotdogs, sausages, luncheon/deli meats, any meat or poultry product. Do not eat these products unless you first reheat them until they are steaming hot. If they cannot be reheated, don't eat them.
• Do not eat raw meat products such as pate.
• Do not eat soft cheeses such as Brie, feta, Camembert, blue-veined, and Mexican-style cheese. Hard cheeses and processed dairy products such as yogurt and cottage cheese are safe to eat.
• Do not drink unpasteurized (raw) milk.
• Avoid unpasteurized juices.
• Do not eat raw alfalfa sprouts or other sprouted seeds such as mung bean sprouts.
• Vegetables can become contaminated if they come into contact with manure or other substance containing the bacteria. All vegetables should be thoroughly washed before eating.
• Do not eat any food that has passed its expiration date.
• Reheat any left over food, until it is steaming hot, before eating it.

Always wash your hands after handling raw meat, raw poultry, seafood, ready to eat products, or raw eggs. As well, wash any surface, utensil, or serving plate that comes into contact with such a product.

• Do not taste the food, or lick a stirring spoon, until after the food has been well cooked.
• Cook foods properly.
• Do not allow any of these products to come into contact with food items that are not cooked, such as produce or fruits.
• Refrigerate all food products promptly.
• Follow all the same food safety precautions as you would normally follow to prevent food from becoming contaminated with bacteria.