Understanding Listeria: Key Information and Symptoms Amid Widespread Recalls

This month, Listeria contamination has been the cause of two massive food recalls.

On October 8, almost 10 million pounds of ready-to-eat meat and poultry from BrucePac, a ready-made meat producer, were recalled nationwide due to potential Listeria contamination, the USDA’s Food Safety and Inspection Service announced.

The recall eventually grew to 12 million pounds of meat and poultry. It included hundreds of products—mostly salads, wraps, and frozen meals with ready-to-eat chicken—from Trader Joe’s, Kroger, Walmart, and more.

Later this month, the Food and Drug Administration announced another recall for potential Listeria contamination of almost 700 frozen waffle products sold at Target, Walmart, Kroger, and other retailers across the country. TreeHouse Foods, a snacking and beverage manufacturer, voluntarily recalled the products from brands such as Good & Gather, Simple Truth, and Kodiak Cakes.

The frozen waffle recall later expanded to include other griddle products produced by TreeHouse Foods. It affected items at even more stores, including Trader Joe’s and Whole Foods Market. 

An estimated 1,600 people get Listeria infections, or listeriosis, each year, but most people don’t become seriously ill, and many may not know they have the illness. However, certain high-risk groups like older or pregnant people can become severely sick and develop a more invasive illness. The CDC estimates that about 260 people die each year from Listeria infections.

According to the FDA, there have been no confirmed reports of illness linked to either recall, but the prevalence of Listeria contamination this month may have you wondering how worried you should be about foodborne illness.

Here’s what to know about Listeria infections and how to stay safe.

Listeria monocytogenes, the bacteria that cause listeriosis, are a type of bacteria found everywhere, including soil, water, and in the digestive tracts of animals. Because they’re ubiquitous, the bacteria can contaminate fruits and vegetables through growing and harvesting or other foods during processing.

There are certain foods that have a higher risk of being contaminated with Listeria due to manufacturing processes or the way food is stored or eaten. Many ready-to-eat foods run a higher risk of being contaminated with Listeria since they’re not usually heated before eating.

“These foods may be more likely to be contaminated because if it starts on a dairy farm—where hundreds of cows may be milked on the same machines, and then their milk is mixed together—that may lead to contamination,” said Dana Hunnes, PhD, MPH, RD, a senior clinical dietitian at the University of California, Los Angeles, and an assistant professor at the UCLA Fielding School of Public Health.

“As for downstream effects, these same cows who might be infected with Listeria have excrement, which, if not well managed, can runoff into streams and rivers,” Hunnes told Health. “[This] can contaminate fruit and vegetable farms, poultry farms, or other ranches that raise other animals.”

For most people, eating food contaminated with Listeria will lead to mild symptoms that usually start within 24 hours. “The most common symptoms of listeriosis are nausea, vomiting, and diarrhea,” Hunnes said. “For most healthy people who have a healthy immune system, symptoms should be self-limiting in severity and duration and shouldn’t last much more than a few days.”

But for some high-risk people—those who are pregnant, the very young or very old, or people with weakened immune systems—a Listeria infection can be dangerous and lead to a more invasive infection, which means the bacteria spread beyond the digestive system.

People who are pregnant may not feel severe symptoms, but a Listeria infection during pregnancy can lead to miscarriage, stillbirth, or other life-threatening problems with fetuses or newborns. For people who are high-risk but not pregnant, invasive listeriosis is fatal in almost one in 20 cases and can cause severe symptoms like fever, stiff neck, loss of balance, and seizures.

If you have recalled food in your kitchen, the FDA says to read the recall notice thoroughly for any product-specific instructions. You can usually return a recalled product to the store where you purchased it for a full refund. 

Otherwise, the FDA advises that the contaminated food be wrapped securely and put in the trash. 

Next, wash and sanitize any surfaces or objects that may have come in contact with the contaminated food, including utensils, dishes, cutting boards, countertops, and the inside walls and shelves of your refrigerator.

Most people with food poisoning get better on their own without medical treatment.

Drinking water, diluted fruit juices, sports drinks, and broths to replace lost fluids and electrolytes can help prevent dehydration.

Eating bland foods can also help settle your stomach and replace electrolytes. The BRAT Diet—which stands for bananas, rice, applesauce, and toast—is a popular home remedy that can reduce digestive discomfort.

Over-the-counter medications can alleviate diarrhea and nausea, but it’s best to consult a healthcare provider before taking them.

Reach out to your healthcare provider if you experience severe symptoms of food poisoning, including:

If you experience symptoms after consuming a recalled product, you can report it using the FDA's Safety Reporting Portal.

The CDC suggests people who have a higher risk of getting seriously ill from Listeria avoid foods that are more likely to be contaminated and instead choose safer options. People who are extra concerned about listeriosis may also want to avoid higher-risk foods.

For example, instead of choosing soft cheeses, hard cheeses like cheddar and parmesan are less likely to be contaminated. Melon you cut yourself, deli meats or hot dogs that are reheated to at least 165 degrees Fahrenheit, and pasteurized dairy products are also safe options.

Other preventive methods that can help protect you or others around you from listeriosis include washing your hands and avoiding cross-contamination, said Zhaoping Li, MD, PhD, Center Director and Division Chief, Clinical Nutrition at UCLA. Thoroughly washing fruits and vegetables, cooking all meat to a proper internal temperature, and keeping your refrigerator at or below 40 degrees Fahrenheit can also add a layer of protection.