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Listeria infection, or listeriosis, poses a significant risk, especially to individuals over 60 with weakened immune systems.
People at higher risk include those who have had transplants, are on immunosuppressive drugs, or have cancers affecting their immune systems (e.g., leukaemia).
Listeria has been linked to chilled ready-to-eat foods such as pre-packed sandwiches, pâté, soft cheeses, cooked sliced meats, and smoked salmon.
Vulnerable individuals are advised to avoid soft mould-ripened cheeses (e.g., Camembert, Brie), soft blue cheese, and all types of pâté, including vegetable.
Chilled foods must be kept below 5 degrees Celsius and consumed by their ‘use by’ dates to prevent Listeria growth.
Ensure fridges are correctly set and maintained. Consume foods within four hours of removal from chilled storage, and use opened foods within two days.
Listeria infection symptoms include flu-like symptoms, fever, vomiting, diarrhoea, septicaemia, meningitis, and can be particularly severe in vulnerable individuals.
The death rate can be up to 30%, primarily affecting those with underlying medical conditions.
For more detailed information on Listeria infection and prevention, visit the Food Standards Agency website.
