Listeria

Listeria is the name of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and foods made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats.
Listeria is unlike many other germs because it can grow even in the cold temperature of the refrigerator. Listeria is killed by cooking and pasteurization.

Sources	Ready-to-eat deli meats and hot dogs Refrigerated pâtés or meat spreads Unpasteurized (raw) milk and dairy products Soft cheese made with unpasteurized milk, such as queso fresco, Feta, Brie, Camembert Refrigerated smoked seafood Raw sprouts
Incubation Period	3-70 days
Symptoms	Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded by diarrhea
Duration of Illness	Days to weeks
Who’s at Risk?	Older adults Pregnant women People with weakened immune systems Organ transplant patients who are receiving drugs to prevent the body from rejecting the organ People with certain diseases, such as: HIV/AIDS or other autoimmune diseases Cancer End-stage renal disease Liver disease Alcoholism Diabetes
What Do I Do?	If you are very ill with fever or stiff neck, consult your doctor immediately. Antibiotics given promptly can cure the infection and, in pregnant women, can prevent infection of the fetus.
How Do I Prevent It?	Do not drink raw (unpasteurized) milk, and do not eat foods that have unpasteurized milk in them. Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods. Rinse raw produce thoroughly under running tap water before eating. Keep uncooked meats, poultry, and seafood separate from vegetables, fruits, cooked foods, and ready-to-eat foods. Thoroughly cook raw food from animal sources, such as meat, poultry, or seafood to a safe internal temperature. Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods. Consume perishable and ready-to-eat foods as soon as possible. Persons in higher risk groups should heat hot dogs, cold cuts, and deli meats before eating them.

At Risk Populations

Listeriosis, an infection caused by Listeria, can pose major risks for certain populations. Namely, pregnant women, older adults, and individuals with weakened immune systems are at greater risk.

Pregnant Women

Pregnant women are approximately 20 times more likely than other healthy adults to get listeriosis. In pregnant women, it is typically a mild, flu-like illness. In the child, listeriosis can lead to miscarriage, stillbirth, or life-long health problems. 

Food Safety for Pregnant WomenA need-to-know guide for expectant mothers

FAQs for Pregnant Women About Listeriosis (FDA)
Common Questions & Answers from pregnant women about Listeriosis

Older Adults

As adults age, it is normal for their bodies not to work as well as they did when they were younger. Changes in their organs and body systems are expected as they grow older. These changes often make them more susceptible to contracting a foodborne illness such as Listeriosis.

Food Safety for Older AdultsA need-to-know guide for those 65 years of age and older

Other At Risk Populations

A properly functioning immune system works to clear infection and other foreign agents from the body. However, certain conditions including cancer and its treatments, diabetes, HIV/AIDS, and organ or bone marrow transplants can weaken the immune system – making the body more susceptible to many types of infections, including foodborne illness such as Listeriosis.

Food Safety for People with CancerA need-to-know guide for those who have been diagnosed with cancer
Food Safety for People with DiabetesA need-to-know guide for those who have been diagnosed with diabetes
Food Safety for People with HIV/AIDSA need-to-know guide for those who have been diagnosed with HIV/AIDS
Food Safety for Transplant RecipientsA need-to-know guide for bone marrow and solid organ transplant recipients

source: Foodsafety.gov

Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>