Listeria outbreak in cold cuts: 9 people die from this foodborne illness; preventive measures you should take

He Listeria outbreak in cold cuts It has caused several hospitalizations and nine deaths in several US states. The outbreak was first reported in July, when the Centers for Disease Control and Prevention (CDC) said two people had died due to a listeria outbreak in 12 US states. According to a report by NDTV, the outbreak has led to at least 57 hospitalizations and nine deaths in 18 states since the CDC initially reported it on July 19.

The nine deaths have been reported in South Carolina, Illinois, New Jersey, Virginia, Florida, Tennessee, New Mexico and New York. The US National Public Health Agency has confirmed that this is the largest outbreak of listeriosis since 2011.

The agency has also urged citizens to take extra precautions regarding the outbreak. “Everyone should check their homes for recalled Boar’s Head products, as they may have an extended shelf life. Look for ‘EST. 12612’ or ‘P-12612’ inside the USDA mark of inspection on product labels. Some of the products have a best-before date as late as October 2024.”

Listeria Listeriosis, also known as listeriosis, is a foodborne illness. Listeria monocytogenes causes listeriosis and is commonly found in soil, groundwater, decaying vegetation, and animal feces. Most people become infected by eating contaminated food. Symptoms usually take between one and two weeks to appear; however, in some cases, they may take as little as a couple of days or as long as three months.

The infection can be fatal for pregnant women, people over 65, and people with weakened immune systems. Healthy people rarely get sick, but the disease can be fatal for fetuses, newborns, and people with weakened immune systems.

Preventive measures to stay protected

Cook food thoroughly

Bacteria are killed by heat, so it’s important that meat, poultry, and seafood are cooked to the proper temperatures. You can also use a food thermometer to confirm that foods reach at least 165°F (74°C).

Refrigerate perishable products

Keep the refrigerator at 40°F (4°C) or below and the freezer at 0°F (-18°C). Store perishable items, such as dairy and meat, promptly to prevent bacterial growth.

Wash fruits and vegetables

Wash all fruits and vegetables under running water before eating, cutting, or cooking. Scrub firm produce, such as melons and cucumbers, with a brush to remove bacteria.

Avoid high-risk foods

Avoid raw milk, unpasteurized dairy products, sausages, hot dogs, and smoked seafood, as they are common sources of Listeria bacteria.

Clean kitchen surfaces

Clean countertops, cutting boards, and utensils frequently with hot, soapy water, especially after handling raw foods. This reduces the risk of cross-contamination.

Store leftovers carefully

Consume leftovers within three to four days. Reheat them to at least 165°F (74°C) before eating to kill any bacteria that may have developed.

Separate raw foods from ready-to-eat foods

Use separate cutting boards and utensils for raw meats and ready-to-eat foods, such as salads and bread. This prevents the spread of listeria from contaminated surfaces to safe foods.