United States Department of Agriculture

Food Safety and Inspection Service

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3 Easy StepsThe U.S. Food and Drug Administration (FDA), the Centers forDisease Control and Prevention (CDC), and the U.S. Department ofAgriculture (USDA) recommend that consumers follow these threeeasy steps to help prevent listeriosis: 1. Keep the refrigerator at 40° F (4° C) or below.2. Use ready-to-eat, refrigerated foods as soon as possible.3. Clean the refrigerator regularly.

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Who’s At RiskPeople with weakened immune systems are notable to effectively fight illness, so listeriosis canbe particularly serious for at-risk people. If you’reat risk or if you’re preparing food for someone

who’s at risk, read on for the specific things youshould know . . .

What’s Inside . . .Reducing Your Risk for Listeriosis: 3 Easy Steps . . . . . . . . . . . . . 4Refrigerator Thermometers: A Must-Have for Food Safety! . . . . . . . 5Frequently Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7

At-Risk Groups: Why Some People Face Special Risks . . . . . . . . . . . 8

To Eat or Not to Eat? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94-Step Food Safety: A Reminder to Keep Food Safe! . . . . . . . . .10-11

Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

3
ere are three very specific things you can do to help prevent listeriosis.

Ready-to-Eat

Foods ASAP!

the 

Refrigerator

• Use ready-to-eat, refrigerated

foods as soon as possible.

The longer they’re stored inthe refrigerator, the morechance Listeria has to grow.

What’s New!New studies show that Listeria can grow over time at refrigerator temperatures above 40° F (4o C). And, the longer ready-to-eat, refrigerated foods are stored in the 

refrigerator, the more chance Listeria has to grow. 

Through food handling and spills, Listeria in refrigerated food can spread to other 

non-contaminated foods. The good news is – cleaning the refrigerator will often prevent the spread of Listeria. 

!

k for Listeriosis

• Clean your refrigerator regularly.• Wipe up spills immediately. This is 

particularly important, so Listeriadoesn’t have a place to grow and then spread to other foods.

• Clean the inside walls and shelves with

hot water and a mild liquid dishwashingdetergent; then rinse. Then dry with aclean cloth or paper towel.
mportant to use an

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 be kept in 

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ood Safety!

the refrigerator: Put the thermometer

t 5 to 8 hours. If the temperature is

C), adjust the refrigerator temperature

in after 5 to 8 hours.

the freezer: Place the thermometer

 5 to 8 hours. If the temperature is

C), adjust the freezer temperature 

g. Check again after 5 to 8 hours.

mometers

5

Two’s Better than One!If possible, buy two appliancethermometers – one for your refrigerator and one for your freezer. The refrigerator shouldregister at 40o F (4o C) or below. The freezer should register at 0o F (-18o C). 

0o F

0o F

!
“What are the symptoms of listeriosis?” 

The symptoms can take a few days or even weeks toappear and may include fever, chills, muscle aches, nausea,and diarrhea or upset stomach. If infection spreads to thenervous system, then headache, stiff neck, confusion, lossof balance, or convulsions can occur. Healthy adults and children occasionally get infected withListeria, but they rarely become seriously ill. However, for

people in at-risk groups: pregnant women and their unbornbabies, newborns, older adults, and others with weakenedimmune systems, listeriosis can be particularly harmful.These people face the risk of serious health problems –even death. In pregnancy, an infected mother may experience only a mild,flu-like illness, or may not feel sick at all, yet the infection canstill severely affect her unborn baby. That’s why preventinglisteriosis is extremely important. Listeriosis can lead to miscarriage, premature labor, the delivery of a low-birthweight infant, and a wide range of health problems for anewborn or even infant death (see pages 8 and 9).But, there are some easy ways you can reduce your risk forlisteriosis (see pages 4 and 5). 

 Questions

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“What should I do if I have or have

eaten a food that’s been recalledbecause of 

Liste

ria?” 

Don’t eat any food that’s recalled and removed fromgrocery store shelves. Always return recalled food tothe place where you bought it. For the latest productrecalls, visit: www.recalls.gov.

The risk of a person developing a Listeria infection 

after consuming a contaminated product is verysmall. If you've eaten a contaminated product andyou are pregnant, then contact your health-careprovider. Otherwise, if you’ve eaten a contaminatedproduct and do not have any symptoms, it’s not recommended that you have any tests or treatment,even if you are in a high-risk group. However, if youare in a high-risk group, have eaten the contaminated product, and within two months become ill with fever or signs of serious illness, you should see your health-care provider immediately. 

at’s the general 

ment for listeriosis?” 

h-care provider may perform 

d test to check for listeriosis.

tics may be prescribed by a

care provider to get rid of

n. 

 pregnancy, a health-care

er may prescribe antibiotics 

e safe for the unborn baby to

 of the mother’s infection. In

ases, antibiotics also prevent

n of the unborn baby or 

rn. Antibiotics may also be

o babies who are born with 

sis.

e likely to get listeriosis

/3 of all Listeria cases

ave the highest risk for

7
pecial Risks

• The immune systems of transplant patients and people with 

certain illnesses, such as HIV/AIDS, cancer, diabetes, and kidneydisease are often weakened. Thus, their bodies are unable toeffectively fight the harmful bacteria.

o’s At Risk? Why?

• During pregnancy, the immune system is weakened, which

makes it hard for the mother’s body to fight off harmful foodborne bacteria. Hormonal changes during pregnancy have aneffect on the mother’s immune system that lead to anincreased susceptibility to listeriosis in the mother. See

Listeriosis & Pregnant Hispanic Women on page 9.

nant women

rn babies

ewborns

• Harmful foodborne bacteria can cross the placenta and infect

the developing fetus. 

• The unborn baby and newborn don’t have a fully-developed

immune system to fight off harmful foodborne bacteria.

adults

 people with 

ened immune 

ms

ant patients and 

th HIV/AIDS, cancer,

s, kidney disease, etc.)

• Immune systems weaken as people age, which makes it harder

for the body to fight off disease. Older adults often suffer fromchronic health conditions, which make them more susceptible to foodborne illness. In addition, poor nutrition and poor blood

circulation may result in a weakened immune system. 

• Stomach acid also decreases as people get older, and stomach

acid plays an important role in reducing the number of bacteriain our intestinal tracts – and the risk of illness. 
’re

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on,

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s will help reduce the risk for

or preparing or serving food

It’s okay to eat:• Steaming hot, thoroughly

reheated hot dogs andluncheon meats.

• Soft cheeses labeled as

made with pasteurizedmilk.

It’s okay to drink:• Pasteurized milk

! Listeriosis & Pregnant Hispanic Women

Studies show that pregnant Hispanic women may have a higher incidence of listeriosis thanpregnant non-Hispanic women. This is most likely because they might make andeat homemade soft cheese andother traditional foods made fromunpasteurized milk. “Queso fresco” –a traditional homemade cheese, prepared fromunpasteurized milk and widely consumed byHispanics – has led to miscarriages, prematuredelivery, and death of newborns caused by Listeria. 

To prevent the risk of listeriosis, Hispanic 

pregnant women should not eat homemade soft cheeses and other traditional foods madefrom unpasteurized milk. Like all other pregnant women and people in at-risk groups,they should follow the food safety precautionsoutlined at left. You can purchase commerciallymade “queso fresco” and “queso blanco” that are made from pasteurized milk. Check the labelto make sure they’re made with pasteurized milk. 

0o F

9

• Canned or shelf-stable

pâtés or meat spreads.

• Canned or shelf-stable

smoked seafood.

• Foods that contain 

pasteurized milk. 
p Food Safe!

d other foodborne illnesses, everyone should follow these 4 Simple Steps. 

rtant in preventing listeriosis.

y

• Raw meat, poultry, and seafood can contain

harmful bacteria, so keep these foods separate from other foods in your grocery cart and in your refrigerator.

• If possible, use one cutting board for raw

meat, poultry, and seafood and another onefor produce.

• Wash cutting boards, dishes, and utensils with

hot water and soap after they come in contactwith raw meat, poultry, seafood, and eggs.

• Use separate plates for cooked or ready-to-eat

foods and other plates for raw foods. 

Step 2 – SEPARATE(Don’t cross-contaminate)

and soap for 

ndling food,

nging 

ls and 

ap after they

ultry,

use soap or

all produce

or 

igerator

faces often)
• Your refrigerator should register at 40o F (4o C)

or below and the freezer at 0o F (-18o C). Placea refrigerator thermometer in the refrigerator,and check the temperature periodically. A second thermometer should go in the freezer. 

• Store perishable foods that are precooked or

ready-to-eat in your refrigerator at 40o F (4o C)or below, and eat them as soon as possible.

Don’t keep them in the refrigerator too long. 

• Refrigerate or freeze perishables, prepared food, and

leftovers within two hours of eating or preparation, orafter one hour in temperatures over 90° F. 

e kills harmful

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ood – unless

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or only partially

 160 °F (71o C).

 with a fork.

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ting. 

Step 4 – CHILL(Refrigerate promptly)

11
sit:

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o/listeriosis_g.htm

ut listeriosis.

o/listeriosis_a.htm 

ation about 

nformation, resources,

ss from FSIS.

entative who answers

For more information about food safety: • The FDA Food Information Line: 1-888-SAFE FOOD,

www.cfsan.fda.gov, or email: OCO@cfsan.fda.gov. (Contact us with questions concerning dairy foods and shelleggs, produce, seafood, and processed foods that are notmade with meat and poultry products.)

• FDA’s Food Safety for Moms-to-Be Web site:

www.cfsan.fda.gov/pregnancy.html

• The U.S. Department of Agriculture Meat and 

Poultry Hotline: 1-888-MPHotline. The TTY number for 

the hearing impaired is: 1-800-256-7072. Or, visitwww.fsis.usda.gov. (Contact us with questions concerning meat, poultry, and egg products.)

• The Centers for Disease Control and Prevention/ 

Foodborne Illness Line (24-hour recorded information): 1-888-232-3228 or www.cdc.gov/foodsafety.

• U.S. Partnership for Food Safety Education: 

www.fightbac.org

• Gateway to Government Food Safety Information: 

www.foodsafety.gov 

JMH Education Marketing, Inc., New York, NY