The following groups are at increased risk:
- Pregnant women: About one in seven (14%) cases ofListeria infection occurs during pregnancy 2. Infection during pregnancy can cause fetal loss (miscarriage or stillbirth), preterm labor, and illness or death in newborn infants.
- Pregnant women are about 10 times more likely than the general population to getListeria infection 2.
- Pregnant Hispanic women are about 24 times more likely than the general population to getListeria infection 2.
- Older adults: More than half (58%) ofListeria infections occur among adults 65 and older 2.
- Adults 65 years and older are about 4 times more likely than the general population to getListeria infection 2.
- People with weakened immune systems: Individuals within this group also have a higher risk forListeria infection due to underlying medical conditions such as cancer and immunosuppresive therapy (i.e., steroids, chemotherapy, radiation), liver or kidney disease, diabetes, alcoholism, and HIV/AIDS.
General recommendations to prevent an infection withListeria:
FDA recommendations for washing and handling food.
- Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating, cutting, or cooking. Even if the produce will be peeled, it should still be washed first.
- Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
- Dry the produce with a clean cloth or paper towel.
- Separate uncooked meats and poultry from vegetables, cooked foods, and ready-to-eat foods.
Keep your kitchen and environment cleaner and safer.
- Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods.
- 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 40°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.
Cook meat and poultry thoroughly.
- 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 safe minimum cooking temperatures chart at FoodSafety.gov.
Store foods safely.
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 package no longer than 1 week and unopened package no longer than 2 weeks in the refrigerator.
- Luncheon and Deli Meat – store factory-sealed, unopened package 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.
- 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.
Choose safer foods.
- Do not drink raw (unpasteurized) milk, and do not eat foods that have unpasteurized milk in them.
- Find more specific information about this topic on the Listeria and Food web page.
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