According to the Centers for Disease Control and Prevention (CDC), Listeria infection is caused by the bacteria Listeria monocytogenes which is one of the leading causes of foodborne illnesses within the U.S. Listeria is found in soil, water and some animals and is unique because of its ability to grow in cold temperatures.

Listeria can be found in any product that is not cooked immediately before consumption but is commonly associated with raw milk, products made from raw milk, and some processed foods, Dr. Nwadike said. The outbreak in Europe involved frozen vegetables. Listeria bacteria is killed through pasteurization and proper cooking methods.

Listeriosis, which is the illness caused by a Listeria bacteria infection, can affect anyone but certain groups of people are at a much higher risk. Dr. Nwadike said pregnant women, young children, those who are over the age of 65 and those who have a weakened immune system should be especially careful.

Symptoms of listeriosis can vary but often include flu-like symptoms, such as fatigue and muscle aches. Symptoms can occur the same day as eating contaminated food but usually take one to four weeks to show. Listeriosis is diagnosed using a bacterial culture from a body tissue or fluid, such as a blood sample, and once diagnosed is treated with antibiotics.

To avoid contracting Listeria follow these steps:

• Chill food to the correct temperature. Check your refrigerator’s and freezer’s temperature with a thermometer. Your refrigerator should be less than 40°F and your freezer less than 0°F.
• Use ready-to-eat foods by the “use by” date.
• Clean your refrigerator regularly with hot water and a mild soap.
• Follow proper food safety protocols including rinsing raw produce thoroughly.
• Closely follow cooking directions on packages and do not eat food raw that is intended to be cooked before consumption.
• Avoid higher-risk foods such as unpasteurized milk and raw sprouts. This is particularly important for those at higher risk for listeriosis.

Those at a higher risk for listeriosis should take extra precautions such as heating hot dogs and deli meats before consuming.

Canada and the United States have extensive regulations in place to reduce foodborne illnesses. Dr. Nwadike mentioned that food processors rely on strict sanitation standards to ensure the products they produce are free from contamination. Federal, state and local governments investigate foodborne illnesses to stop outbreaks.

Listeria is a type of bacteria that can cause foodborne illness. To avoid contracting listeriosis, follow proper food safety protocols and use caution when consuming certain foods.

The post What is Listeria? appeared first on Best Food Facts.

Click on the image below to download a PDF.

Here are some additional tips on freezing foods to ensure both safety and quality.

1. Blanching: The exposure of vegetables to boiling water or steam for a brief period of time and then rapidly cooled. It stops enzyme actions which can cause loss of flavor, color and texture.
2. Temperatures: Freeze foods at 0°F or lower. While freezing does not kill bacteria, it does prevent the growth of bacteria if held at the proper temperature (0°F or lower).
3. Thawing: Perishable foods should never be thawed on the counter or in hot water. While the center may still be frozen, the outside layer may be in the “Danger Zone” between 40 and 140°F. For additional tips on thawing foods, check out this information from the United States Department of Agriculture Food Safety and Inspection Service.
4. Containers: Good freezing materials include rigid containers made of aluminum, glass, plastic, tin or heavily waxed cardboard. Some other options are bags and sheets of moisture-vapor resistant wraps and laminated papers made specially for freezing. Most often, these materials will be labeled for freezer use.
5. Freezer storage: Label each item with the name, ingredients, packaging date and number of servings. Maintain a rotation system and use items with oldest dates first. Allow proper circulation in freezer.
6. Freezer burn: Freezer burn is not dangerous, but it does impact the quality of the product. To help prevent this from happening, be sure to wrap or store the item well in freezer-quality bags and containers. Also, be sure to squeeze out as much excess air as possible.

_{Image: “Freezer Meals” by Kathleen Franklin is licensed by CC BY 2.0.}

The post The Freeze is On! appeared first on Best Food Facts.