Four Ways to Avoid Listeria
Listeria is one type of bacteria found in soil, water and some animals such as poultry and cattle that can make you sick. It can be present in raw milk and foods made from raw milk, produce and may be found in food plants where packaged foods are produced. Listeriais unlike many other bacteria because it can grow even in the cold temperature of the refrigerator.

Symptoms may begin a few days after you've eaten contaminated food, but it may take as long as two months before the first signs and symptoms of infection begin. If you've eaten a food that's been recalled because of a listeria outbreak, pay close attention to any possible signs or symptoms of illness such as fever, nausea, muscle aches, and diarrhea and seek a doctors help.

IFT member Kantha Shelke, PhD, CFS offers four tips consumers can use to avoid getting sick from the listeria bacteria.

  1. Cook animal products thoroughly to make sure bacteria is killed
  2. Wash raw vegetables and fruits very well in order to reduce bacterial pathogens
  3. Keep uncooked meat and any utensils or cutting boards that touch the uncooked meat separate from cooked products and anything else you might be eating raw like fruits and vegetables
  4. Avoid raw milk or food products that have been made with raw milk as they don’t adhere to proper temperature and hygiene standards.

Sources:
FoodSafety.gov
Kantha Shelke, PhD, CFS, IFT member
Mayo Clinic

More Food Facts

Amping up Sweetness without the Calories

For most of us, balancing the desire to reduce sugar intake with our love of sweet foods and drinks is a constant battle.

Sugars: A Scientific Overview

There are myths, fads, and misconceptions associated with various aspects of our food supply, such as food additives and ingredients. Concerns and questions about sugars (caloric sweeteners) in foods have arisen.

What are Antioxidants?

Antioxidants—what are they and why do you need them? IFT Member Claudia Fajardo-Lira, PhD, Professor of Food Science and Nutrition at California State University-Northridge, explains the facts about antioxidants in this video.

More from IFT right arrow

Extending ADM From Seed to Fork

It’s a new era for the agribusiness giant, and Leticia Gonçalves, president of global foods, is well equipped to help guide the company’s reinvention as a more consumer-focused, value-added organization.

Microbial Loads in Spices and Dried Seasonings

This column details why spices and powdered ingredients need decontamination and how new technologies may improve dry ingredient safety.

Less Waste, More Health

This column describes the growing global market for upcycled foods, which utilize ingredients that would otherwise go to waste but can offer improved nutrition.

A New Era for Ancient Grains

A visually oriented overview of ancient grain ingredient trends. 

IFTNEXT

Episode 28: Spicing Up the Future of Food

In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.