Is listeria killed by boiling
Risk at a Glance
Listeria in FoodIntroductionWith Christmas just around the corner, many of us may be looking forward to feasting on some festive food from cold cuts like Christmas ham to smoked salmon and soft cheese. However, such raw and ready-to-eat food could present a risk of food poisoning from bacteria such as Listeria, if they are not handled or stored properly. This article provides information on what Listeria is, and how you can reduce the risk of contamination from it. What is Listeria and how does it enter our food?Listeria are rod-shaped bacteria that can be found in the environment, such as soil, water, effluents and the faeces of humans and animals. The bacteria can tolerate diverse environmental conditions (e.g. temperature, low pH, high salt). For instance,
The bacteria can, however, be killed through cooking, frying, sterilising or pasteurising food. Contamination of food by Listeria can occur at various stages of preparation and processing. For example, food of animal origin, such as raw meat and raw milk, can be contaminated during the slaughtering, cutting or milking process. Fresh produce such as vegetables or fruits can also be contaminated with Listeria if there is poor hygiene when handling food items (e.g. poor personal hygiene and unclean machine parts and equipment). Food that are at a higher risk of being contaminated by Listeria are:
What are the symptoms of food poisoning caused by Listeria?Listeria infection in humans usually occur due to the consumption of contaminated raw vegetables, animal meat, processed food (e.g. soft cheese and deli meats) or unpasteurised milk or milk products. Symptoms of infection may include fever, muscle aches, nausea and diarrhoea. Listeria can be fatal to pregnant women, infants and the immunocompromised. However, prompt antibiotic treatment is effective against listeria infection and can shorten the recovery period. How can we protect ourselves against Listeria?Through a joint responsibility approach to food safety, we can reduce the risk of contamination from Listeria. SFAs food inspection programme is guided by a science-based risk assessment and management approach that is consistent with international standards. This means that food that is more susceptible to food-borne diseases is subjected to more stringent checks. Food is tested for a wide range of food-borne hazards such as microorganisms (e.g. harmful bacteria like Listeria) and chemical contaminants (e.g. heavy metals). The industry plays a part by ensuring that food sold is safe for consumption. The industry must adopt good food hygiene and safety practices, such as having food safety assurance programmes, practising proper cold chain management, sourcing food from licensed sources and ensuring that food hygiene and food safety regulations are adhered to at all times. Consumers can follow these tips to protect themselves: Warming up leftovers
Handling food in the kitchen
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