Skip to main content
          Skip to FDA Search
          Skip to in this section menu
          Skip to footer links


U.S. flagAn official website of the United States government

					Here’s how you know
          			Dot gov**The .gov means it’s official.**Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you're on a federal government site.
							      SSL**The site is secure.** The **https://** ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. 
			U.S. Food and Drug Administration
				
        Search
            Menu
							
						Search FDA
									
									Submit search 
		Featured
							Contact FDA
	                FDA Guidance Documents
	                Recalls, Market Withdrawals and Safety Alerts
	                Press Announcements
	                Warning Letters
	                Advisory Committees
	                En Español

					Products
            Food
							Drugs
							Medical Devices
							Radiation-Emitting Products
							Vaccines, Blood, and Biologics
							Animal and Veterinary
							Cosmetics
							Tobacco ProductsTopics
            About FDA
							Combination Products
							Regulatory Information
							Safety
							Emergency Preparedness
							International Programs
							News and Events
							Training and Continuing Education
							Inspections and Compliance
							Science and ResearchInformation For
            Consumers
	            Patients
	            Industry
	            Health Professionals
	            Federal, State and Local Officials 
 In this section:

                Foodborne Pathogens

Foodborne Pathogens

                        Cronobacter sakazakii
          Cyclospora
          Escherichia coli (E. coli)
          Hepatitis A Virus (HAV)
          Listeria (Listeriosis)
          Salmonella (Salmonellosis)


                        Bad Bug Book (Second Edition) Home
          Food
          Recalls, Outbreaks & Emergencies
          Outbreaks of Foodborne Illness
          Foodborne Pathogens
          Listeria (Listeriosis)Foodborne Pathogens Listeria (Listeriosis)
  
  	
    Share
    Post
    Linkedin

    Email
    PrintListeria (Listeriosis)

*Listeria monocytogenes (L. monocytogenes)* is a species of pathogenic (disease-causing) bacteria that can be found in moist environments, soil, water, decaying vegetation and animals, and can survive and even grow under refrigeration and other food preservation measures. When people eat food contaminated with *L. monocytogenes*, they may develop a disease called listeriosis.

*L. monocytogenes* is generally transmitted when food is harvested, processed, prepared, packed, transported or stored in environments contaminated with *L. monocytogenes*. Environments can be contaminated by raw materials, water, soil, and incoming air. Pets can also spread the bacteria in the home environment if they eat food contaminated with *L. monocytogenes*.

Symptoms

There are a range of symptoms for listeriosis. Depending on the severity of the illness, symptoms may last from days to several weeks. Mild symptoms may include a fever, muscle aches, nausea, vomiting, and diarrhea. If the more severe form of listeriosis develops, symptoms may include headache, stiff neck, confusion, loss of balance, and convulsions. For the very young, the elderly, and the immune-compromised listeriosis can result in death.

People infected with *L. monocytogenes* may start to see symptoms in a few hours or as long as two to three days after eating contaminated food. More severe forms of listeriosis may take anywhere from three days to three months to develop.

Due to the range in severity of illness, people should consult their health care provider if they suspect that they have developed symptoms that resemble a(n) *L. monocytogenes* infection.

At-Risk Groups

The severity of listeriosis varies and in some cases can be fatal, especially among the elderly, people with weakened immune systems or chronic diseases.

Listeriosis can be particularly dangerous for pregnant women and their newborn babies, leading to serious complications with their pregnancy, including miscarriage and stillbirth. Babies born with a listeriosis infection may develop severe health complications that require immediate medical attention, lead to lifelong health problems, or result in death. Women who suspect they have symptoms of listeriosis (muscles aches, nausea, stiffness in neck, headaches, etc.) should seek medical care immediately and tell their health provider what they ate. Learn more about People at Risk of Foodborne Illness.

Foods Linked to U.S. Outbreaks of Listeriosis

Past listeriosis outbreaks in the U.S. have been linked to raw, unpasteurized milks and cheeses, ice cream, raw or processed vegetables, raw or processed fruits, raw or undercooked poultry, sausages, hot dogs, deli meats, and raw or smoked fish and other seafood. *L. monocytogenes* has also been found in raw pet food.

Preventing Foodborne Illness at Home

The longer ready-to-eat refrigerated foods contaminated with *L. monocytogenes* are stored in the refrigerator, the more opportunity this pathogen has to grow. To slow down or prevent the growth of *L. monocytogenes*, set the refrigerator to 40 degrees Fahrenheit (4 degrees Celsius), and the freezer to 0 degrees Fahrenheit (-18 degrees Celsius).

Consumers should also follow these simple steps:

**Wash** the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then **sanitize** them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; **dry** with a clean cloth or paper towel that has not been previously used.
	**Wipe up spills** in the refrigerator immediately and clean the refrigerator regularly.
	**Wash hands** with warm water and soap for at least 20 seconds before and after handling food and following any cleaning and sanitation process.
	**Pregnant women****, the elderly and those with weakened immune systems** should avoid certain foods, including unpasteurized or raw milk, cheeses made from unpasteurized milk, raw fish raw sprouts and some other raw foods, which carry a high risk for *L. monocytogenes*.
	**People with pets** should take special care to avoid cross-contamination when preparing their pet’s food. Be sure to pick up and thoroughly wash food dishes as soon as pets are done eating, and prevent children, the elderly, and any other people with weak immune systems from handling or being exposed to the food or pets that have eaten potentially contaminated food.
	**Consumers can also submit a voluntarily report**, a complaint, or adverse event (illness or serious allergic reaction) related to a food product.Advice for Restaurants and Retailers

Retailers and/or other food service operators who have handled recalled or other potentially contaminated food in their facilities should:

**Contact their local health department** and communicate to their customers regarding possible exposure to *L. monocytogenes*.
	To prevent the growth of *L. monocytogenes*, **set the refrigerator to 40 degrees** Fahrenheit (4 degrees Celsius), and **set the freezer to 0 degrees** Fahrenheit (-18 degrees Celsius).
	**Wash** the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then **sanitize** them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; **dry** with a clean cloth or paper towel that has not been previously used.
	**Wash and sanitize** display cases and surfaces used to potentially store, serve, or prepare potentially contaminated foods.
	**Wash hands** with warm water and soap following the cleaning and sanitation process.
	**Conduct regular frequent cleaning and sanitizing** of cutting boards and utensils used in processing to help minimize the likelihood of cross-contamination.Unlike most bacteria, *L. monocytogenes* can grow at refrigeration temperatures and freezing will not eliminate or reduce the pathogen. The FDA recommends that retailers implement time and temperature controls to reduce the opportunity for the growth of *L. monocytogenes*.  *L. monocytogenes* can also cross-contaminate other food that has been cut and served on the same cutting board or stored in the same area. Retailers should check with your state for specific guidance. More information can be found in the FDA Food Code 2017.

Additional Information

*Listeria* (CDC)
	FDA Food Code 2017
	Keep Listeria Out of Your Kitchen
	Preventing Listeria Infections: What You Need to Know
	Prevention Strategies to Enhance Food Safety
	Summary of FDA’s Strategy to Help Prevent Listeriosis Outbreaks Associated with Soft Fresh Queso Fresco-Type Cheeses
	Resources for the Control of *Listeria monocytogenes* for Manufacturers of Soft Fresh Queso Fresco-type Cheeses
	Environmental Assessments from Foodborne Illness or Contamination Events
	FDA Issues Country-Wide Import Alert for Enoki Mushrooms from the Republic of Korea (July 2022)Who to Contact

To report a **complaint**or **adverse event**(illness or serious allergic reaction), you can

Call an FDA Consumer Complaint Coordinator if you wish to speak directly to a person about your problem.
	Complete an electronic Voluntary MedWatch form online.
	Complete a paper Voluntary MedWatch form that can be mailed to FDA.Visit www.fda.gov/fcic for additional consumer and industry assistance.

Submit Questions

Get E-mail Updates

Follow Us on X

Outbreak of Foodborne Illness
**Outbreak of Foodborne Illness**


Food Safety for Moms-to-Be
**Food Safety for Pregnant Women**

                                                                                  Content current as of:
      07/20/2022
              
              
Regulated Product(s)
		 Food & BeveragesTopic(s)
			  Foodborne IllnessFoodborne Pathogens

          
                        Cronobacter sakazakii
          Cyclospora
          Escherichia coli (E. coli)
          Hepatitis A Virus (HAV)
          Listeria (Listeriosis)
          Salmonella (Salmonellosis)


                        Bad Bug Book (Second Edition)
 
 Footer Links
    FDA Archive
          About FDA
          Accessibility
      Visitor Information
          Website Policies / Privacy
          No FEAR Act
          Vulnerability Disclosure Policy
      FOIA
          HHS.gov
          USA.gov
    Contact FDA
      Follow FDA on Facebook
      Follow FDA on X
      Follow FDA on Instagram
      Follow FDA on LinkedIn
      View FDA videos on YouTube
      Subscribe to FDA RSS feeds
    FDA Homepage
    Contact Number
      1-888-INFO-FDA (1-888-463-6332) Back toTop