infectious diseases
Listeriosis
Prevention of Listeriosis
Because food contamination is common and becauseL. monocytogenescan reproduce at refrigerator temperatures, lightly contaminated food can become heavily contaminated even during refrigeration. This problem is of particular concern when foods (eg, refrigerated ready-to-eat foods) are eaten without further cooking. Thus, appropriate food hygiene is important, particularly for at-risk people (eg, immunocompromised patients, pregnant women, older people). Those at risk should avoid eating the following: Soft cheeses made with unpasteurized milk (eg, feta, Brie, Camembert, queso fresco, queso blanco); raw (unpasteurized) milk and milk products, althoughListeriacontamination can occur after pasteurization Refrigerated ready-to-eat foods (eg, hot dogs, deli meats, pȃtés, meat spreads), unless they are heated to an internal temperature of 73.9° C (165° F) or until steaming hot just before serving Refrigerated smoked seafood (eg, nova-style, lox, kippered, smoked, jerky), unless it has been cooked 