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7th November 2010, 02:24 PM
Listeria is a bacteria that can cause a serious illness called listeriosis in some people. Listeriosis is usually caused by eating food contaminated by Listeria bacteria
Some people are at higher risk of listeriosis including
Pregnant women, their unborn and newborn children;
Older people;
People with poor immune systems because of diseases such as AIDS or cancer;
Anyone on medication that can suppress the immune system
The bacteria may be present in raw food or may contaminate food after it is cooked. If a person eats these foods and develops listeriosis they may develop symptoms such as fever, headache, tiredness, aches and pains, diarrhoea (http://njavan.com/forum/redirector.php?url=http%3A%2F%2Fwww.daa.asn.au%2Fi ndex.asp%3FPageID%3D2145834421) and abdominal pains. If untreated, it may even progress to more serious illness such as septicaemia or meningitis. In pregnant women the symptoms may be mild, but listeriosis can result in miscarriage, premature birth or stillbirth.
Tips to Prevent Listeriosis
Food Standards Australia New Zealand (FSANZ) is the statutory body which works together with the food industry to ensure our food supply is safe. They have developed recommendations for people at higher risk to reduce their chances of developing listeriosis:
Eat freshly cooked or well washed freshly prepared foods
If you have leftovers, put them in the fridge straight away and eat them within 24 hours;
Ensure food is cooked all the way through, as this kills the Listeria bacteria;
If you are reheating leftovers, then make sure you reheat them to steaming hot all the way through, as this will kill the Listeria bacteria;
Make safer food choices. Some foods are more likely to carry the Listeria bacteria and should be avoided. These include:
cold meats (both unpackaged and packaged sliced ready to eat)
cold cooked chicken purchased ready to eat
refrigerated pate or meat spreads
pre-prepared or pre-packaged salads (e.g. salad bars or smorgasbords)
chilled raw seafood (e.g. sashimi or sushi)
raw oysters, including oyster kilpatrick and oyster mornay as they are not cooked only heated
smoked ready to eat seafood
ready to eat peeled prawns (cooked) e.g. in prawn cocktails, sandwich fillings and prawn salads
soft, semi soft and surface ripened cheeses e.g. brie, camembert, ricotta, fetta and blue
soft serve ice cream
unpasteurised dairy products
Avoid foods that are past their 'best before' or 'use by' date; Only buy ready to eat food if it's steaming hot;
If eating out, order hot meals.
Ensure hygienic preparation, storage and handling of food
If you are concerned about eliminating foods from regular meals, consult an Accredited Practising Dietitian (http://njavan.com/forum/redirector.php?url=http%3A%2F%2Fwww.daa.asn.au%2Fd msweb%2Ffrmfindapdsearch.aspx) to discuss alternatives to ensure you are meeting your daily nutrient needs
reference (http://www.daa.asn.au)
Some people are at higher risk of listeriosis including
Pregnant women, their unborn and newborn children;
Older people;
People with poor immune systems because of diseases such as AIDS or cancer;
Anyone on medication that can suppress the immune system
The bacteria may be present in raw food or may contaminate food after it is cooked. If a person eats these foods and develops listeriosis they may develop symptoms such as fever, headache, tiredness, aches and pains, diarrhoea (http://njavan.com/forum/redirector.php?url=http%3A%2F%2Fwww.daa.asn.au%2Fi ndex.asp%3FPageID%3D2145834421) and abdominal pains. If untreated, it may even progress to more serious illness such as septicaemia or meningitis. In pregnant women the symptoms may be mild, but listeriosis can result in miscarriage, premature birth or stillbirth.
Tips to Prevent Listeriosis
Food Standards Australia New Zealand (FSANZ) is the statutory body which works together with the food industry to ensure our food supply is safe. They have developed recommendations for people at higher risk to reduce their chances of developing listeriosis:
Eat freshly cooked or well washed freshly prepared foods
If you have leftovers, put them in the fridge straight away and eat them within 24 hours;
Ensure food is cooked all the way through, as this kills the Listeria bacteria;
If you are reheating leftovers, then make sure you reheat them to steaming hot all the way through, as this will kill the Listeria bacteria;
Make safer food choices. Some foods are more likely to carry the Listeria bacteria and should be avoided. These include:
cold meats (both unpackaged and packaged sliced ready to eat)
cold cooked chicken purchased ready to eat
refrigerated pate or meat spreads
pre-prepared or pre-packaged salads (e.g. salad bars or smorgasbords)
chilled raw seafood (e.g. sashimi or sushi)
raw oysters, including oyster kilpatrick and oyster mornay as they are not cooked only heated
smoked ready to eat seafood
ready to eat peeled prawns (cooked) e.g. in prawn cocktails, sandwich fillings and prawn salads
soft, semi soft and surface ripened cheeses e.g. brie, camembert, ricotta, fetta and blue
soft serve ice cream
unpasteurised dairy products
Avoid foods that are past their 'best before' or 'use by' date; Only buy ready to eat food if it's steaming hot;
If eating out, order hot meals.
Ensure hygienic preparation, storage and handling of food
If you are concerned about eliminating foods from regular meals, consult an Accredited Practising Dietitian (http://njavan.com/forum/redirector.php?url=http%3A%2F%2Fwww.daa.asn.au%2Fd msweb%2Ffrmfindapdsearch.aspx) to discuss alternatives to ensure you are meeting your daily nutrient needs
reference (http://www.daa.asn.au)