Listeriosis
LISTERIOSIS FOOD POISONING
What is Listeriosis?
Listeriosis is a rare infection caused by Listeria monocytogenes. These widely distributed bacteria are found in rotting vegetable matter, sewage, soil, water, farm animals, domestic pets and man.
How do I know that I have Listeriosis?
Only a doctor testing a sample of your blood or spinal fluid can confirm you have listeriosis.
How is it spread?
Most cases are caused by the consumption of infected food. Pregnant mothers sometimes transmit this infection to their baby. This can happen in the womb or when giving birth. Infection by contact with animals may sometimes occur. Unlike other food poisoning bacteria, Listeria is a potential hazard in chilled food since it can grow at refrigeration temperatures below 5°C. Foods known to have caused listeriosis include meat, poultry, dairy, fish, shellfish and vegetable products. The particular foods that cause most outbreaks are prepared salads, pate, ready meals, and ripened soft cheeses.
What are the symptoms?
The commonest symptom is an acute fIu-Iike fever. Other symptoms that may occur before the fever are nausea, vomiting and abdominal pain. Complications like blood poisoning or meningitis may occasionally follow the fever. These tend to be very rare in otherwise healthy children or adults. People such as cancer or transplant patients, whose immunity to infection is weak, are especially vulnerable. Those at highest risk are pregnant women and their babies. It can cause a severe condition that may cause premature birth or miscarriage and meningitis in newborn children.
How long after exposure do symptoms occur?
This can be between 3 and 70 days after exposure. Previously healthy people usually recover within a few days. Mothers of infected newborn infants may carry the bacteria for 7 to 10 days after delivery, rarely longer.
What can be done to avoid the infection?
Most of the control of the bacteria is from good practice exercised by food manufacturers and retailers. Thorough cooking kills listeria. Any ready-to eat foods that can be thoroughly re-heated will be safe. Those people most at risk such as pregnant women are advised to:
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Avoid soft cheeses such as Brie, Camembert, Dolce-latte and goat’s cheeses; “ready to eat” cook chilled foods e.g. prepared packaged salads, cooked poultry; and pate.
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Ensure retail chilled meals are reheated thoroughly to “piping hot.
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Avoid coming into contact with sheep and their newborn lambs.
How can I prevent it spreading?
Hand washing
Hand washing is the most important factor in preventing the spread of infection. Thoroughly wash your hands with soap in warm running water:
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AFTER using or cleaning the toilet
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AFTER touching anything contaminated by vomiting
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AFTER attending to anybody who is unwell
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AFTER handling dirty laundry, clothing or bedding
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AFTER handling used nappies
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BEFORE handling, preparing, serving, or consuming food or drink
People who are ill should ideally use bactericidal liquid soap and separate towels or disposable paper tissues. Always dry your hands well.
Cleaning the toilet
For as long as people are unwell:
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Wipe the toilet seat with disinfectant after each use
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Wash and disinfect other items like bedpans or potties after each use.
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Use a cloth soaked in disinfectant to wipe the toilet seat, flush handle, washbasin taps, and door handle two or three times a day.
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Clean the toilet bowl using a (toilet} brush and disinfectant keep any rubber gloves used for cleaning the toilet for this use only
Laundry
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Keep dirty laundry from anyone with food poisoning separate
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If possible remove any heavy soiling into the toilet before washing
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Wash soiled clothing and bedding separately on as hot a washing
programme as possible without exceeding fabric care instructions.
Do infected people need to stay away from work or school?
All cases of gastroenteritis are regarded as potentially infectious. People should normally stay away from work or school until free from vomiting. Inform your employer, child carer, nursery or school as soon as possible to help them identify if they may have an outbreak. Infected people in 'high risk' groups must stay away while they have symptons. This includes:
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Food handlers involved with unwrapped or ready to eat food,
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Staff of health care facilities in contact with food or patients,
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Children aged below 5 years attending nurseries, playgroups, etc.
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Older children and adults who may find it difficult to implement good standards of personal hygiene. (Such people may return to work or school when they have recovered, provided that they wash their hands thoroughly after using the toilet.)
Points to remember
Make sure everybody follows these precautions:
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Assist young children to wash their hands properly
Further advice is available by contacting your Doctor or from Kennet District Council Environmental Health & Protection Services.