Kamil Perry
Listeria is a harmful bacteria that can cause listeriosis, a serious illness that can be life-threatening for unborn babies, newborns, elderly people, and those with weakened immune systems. It is often found in soil, water, sewage, and animal waste, and can spread to food products, including soft cheeses, during the harvesting, processing, preparing, packing, transporting, or storing stages of food production. Cheeses made with unpasteurized milk, such as queso fresco, are particularly susceptible to listeria contamination, as the bacteria thrives in the higher moisture content and less acidic environment of these cheeses. Pasteurization, a process that heats milk to a high temperature for a set period of time, effectively kills the bacteria, making cheeses made with pasteurized milk generally safer for consumption. However, contamination can still occur post-processing, and listeria can survive refrigeration and freezing, so it is important for high-risk individuals to take extra precautions when consuming soft cheeses.
| Characteristics | Values |
|---|---|
| How cheese gets listeria | Listeria bacteria can be found in soil, water, sewage, rotting vegetation, and animal waste. It can spread through food processing, preparation, and storage in environments contaminated with listeria. |
| Cheese types | Soft cheeses, queso fresco, cotija, feta, brie, Camembert, blue cheese, and Mexican-style cheeses like queso blanco |
| At-risk groups | Pregnant women, people over 65, newborns, and people with weak immune systems |
| Symptoms | Fever, muscle aches, nausea, vomiting, diarrhea, headache, stiff neck, confusion, loss of balance, and convulsions |
| Prevention | Pasteurization, cooking cheese to 165°F or steaming hot, and maintaining a refrigerator temperature of 40° F (4° C) or below |
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What You'll Learn
- Soft cheeses, like feta, brie, Camembert, and blue cheese, are more likely to be tainted by listeria
- Mexican-style cheeses, such as queso blanco and queso fresco, are also at higher risk
- Unpasteurized milk and dairy products, including cheese, may contain listeria
- Listeria can be transmitted during the harvesting, processing, preparing, packing, transporting, or storing of food
- Listeria can survive refrigeration and freezing, and grow in environments with poor sanitation
Soft cheeses, like feta, brie, Camembert, and blue cheese, are more likely to be tainted by listeria
Soft cheeses, such as feta, brie, Camembert, and blue cheese, are more likely to be tainted by listeria. This is because soft cheeses are typically high in moisture, providing an environment that is conducive to the growth of listeria bacteria. In addition, soft cheeses are often made with raw (unpasteurized) milk, which may contain listeria and other harmful germs.
Listeria bacteria can be found in soil, water, and animal waste, and it can contaminate food products such as raw vegetables, meat, and dairy. While listeria infection may cause only mild illness in healthy individuals, it can be very serious, and even fatal, for pregnant women, the elderly, newborns, and those with weakened immune systems.
To reduce the risk of listeria infection, it is recommended to avoid consuming soft cheeses made with unpasteurized milk. Pasteurization is a process of heating milk to a specific temperature for a set period of time, which effectively kills listeria bacteria. Cheeses made with pasteurized milk are generally considered lower risk. However, it is important to note that even pasteurized cheeses can become contaminated with listeria due to inadequate hygiene practices during production or cross-contamination with other foods.
For those who are at higher risk of listeriosis and still wish to consume soft cheeses, there are ways to reduce the risk of infection. Heating soft cheeses made with unpasteurized milk to an internal temperature of 165°F or steaming hot can kill listeria bacteria. Additionally, cooking these cheeses as part of a dish, such as enchiladas or casseroles, can also reduce the risk of infection. It is also important to practice good hygiene, such as washing hands with soap and warm water for at least 20 seconds after handling these cheeses.
Overall, while soft cheeses can be a source of listeria infection, the risk can be mitigated through proper handling, cooking, and choosing cheeses made with pasteurized milk when possible.
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Mexican-style cheeses, such as queso blanco and queso fresco, are also at higher risk
Listeria is a harmful bacteria that can spread through many foods, including cheese. It can cause a serious illness called listeriosis, which is particularly dangerous for pregnant women, people over 65, and those with weakened immune systems. Soft cheeses, such as feta, brie, Camembert, and blue cheese, are more likely to be contaminated with Listeria than hard cheeses. This is because soft cheeses have a higher moisture content, providing a favourable environment for the growth of Listeria bacteria.
Queso fresco-type cheeses are fresh and soft and do not undergo a significant aging process, which can help kill Listeria in other types of cheese. Listeria bacteria can survive refrigeration and even freezing, so it is important to take precautions when consuming cheeses that are more susceptible to contamination. Heating queso fresco-type cheeses to an internal temperature of 165°F or steaming hot can kill harmful Listeria germs. People at higher risk of listeriosis can still enjoy these cheeses by cooking them thoroughly, such as in enchiladas or casseroles.
It is recommended that individuals at higher risk of listeriosis infection take extra precautions with Mexican-style cheeses, even if they are made with pasteurized milk. This includes avoiding soft and Mexican-style cheeses and reheating deli meats until steaming hot. Staying informed about food recalls due to Listeria outbreaks and taking added safety measures with potentially contaminated foods can help reduce the risk of infection.
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Unpasteurized milk and dairy products, including cheese, may contain listeria
Unpasteurized milk, also known as raw milk, is milk that has not undergone pasteurization—a process that involves heating milk to a high temperature for an extended period to kill harmful germs. Raw milk can carry dangerous pathogens, including Salmonella, E. coli, Listeria, and Campylobacter, which can cause foodborne illnesses or "food poisoning."
Raw milk and dairy products made from it, including cheese, ice cream, and yogurt, may be contaminated with Listeria and other harmful bacteria. Listeria is a bacterium that can cause listeriosis, a foodborne illness that can be very serious, especially for pregnant women, older adults, and immunocompromised individuals. Soft cheeses, such as queso fresco, feta, brie, Camembert, and blue cheese, are particularly susceptible to Listeria contamination due to their high moisture and low acidity, which provide an ideal environment for the bacterium's growth.
Cheeses made with unpasteurized milk have a higher risk of Listeria contamination compared to those made with pasteurized milk. Pasteurization effectively kills the Listeria monocytogenes bacterium, making pasteurized dairy products safer for consumption. However, it is important to note that good farm practices can reduce the risk of contamination in raw milk and dairy products, but they cannot guarantee the absence of harmful bacteria.
To minimize the risk of Listeria infection, the CDC recommends that individuals, especially those in vulnerable groups, choose pasteurized milk and dairy products. For those who enjoy soft cheeses or cheeses made with unpasteurized milk, heating the cheese to an internal temperature of 165°F or steaming hot can kill harmful germs like Listeria. Additionally, practicing good hygiene, such as washing hands after handling these cheeses, can help reduce the risk of infection.
In summary, unpasteurized milk and dairy products, including cheese, may contain Listeria due to the lack of pasteurization, which is a critical process for killing harmful bacteria. While Listeria infection is rare in healthy individuals, it can pose severe health risks to susceptible populations, emphasizing the importance of choosing pasteurized dairy products or taking appropriate measures to reduce the risk of contamination when consuming unpasteurized cheese.
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Listeria can be transmitted during the harvesting, processing, preparing, packing, transporting, or storing of food
Listeria is a disease-causing bacteria that can be found in many places, including soil, water, sewage, rotting vegetation, and animals. It can survive and grow even under refrigeration. Listeria bacteria can spread through many foods, including raw vegetables, tainted meat, raw milk, and certain processed foods such as soft cheeses, hot dogs, deli meats, and cold-smoked fish.
Soft cheeses, in particular, have been implicated in listeriosis outbreaks worldwide. This is because soft cheeses made with unpasteurized milk have a higher risk of Listeria contamination than hard or extra-hard cheeses. Soft cheeses are less acidic and have more moisture, providing a favourable environment for the growth of Listeria. Examples of soft cheeses include feta, brie, Camembert, blue cheese, queso blanco, and queso fresco.
To prevent the growth of Listeria, it is recommended to keep refrigerators at 40° F (4° C) or below and freezers at 0° F (-18° C). Additionally, wiping up spills in the refrigerator immediately and cleaning it regularly can help maintain food safety.
People who are pregnant, elderly, or have weakened immune systems are at a higher risk of developing listeriosis and should take extra precautions when consuming the aforementioned foods. Cooking soft cheeses as part of a dish to an internal temperature of 165°F or steaming hot can kill harmful germs like Listeria.
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Listeria can survive refrigeration and freezing, and grow in environments with poor sanitation
Listeria is a pathogenic bacterium that causes the foodborne illness, listeriosis. It is caused by the bacteria Listeria monocytogenes (L. monocytogenes), which can be found in many places, including soil, water, sewage, rotting vegetation, and animals. L. monocytogenes can survive and grow in environments with poor sanitation, including food production facilities, where it can contaminate food.
Unlike most bacteria, Listeria can survive refrigeration and freezing, and even grow at refrigeration temperatures as low as 0°C. This means that Listeria can continue to grow in a refrigerator over time, increasing the risk of foodborne illness. To slow the growth of Listeria, it is recommended to keep the refrigerator at 40°F (4°C) or below and the freezer at 0°F (-18°C). Regular cleaning and sanitizing of kitchen surfaces, equipment, and utensils are crucial to minimizing the risk of cross-contamination and preventing the growth of Listeria.
Soft cheeses, such as feta, brie, Camembert, blue cheese, and Mexican-style cheeses like queso blanco and queso fresco, are particularly susceptible to Listeria contamination. This is because soft cheeses have a higher moisture content and are less acidic, providing a favourable environment for the growth of L. monocytogenes. Cheeses made with unpasteurized (raw) milk are also at a higher risk of Listeria contamination, as pasteurization involves heating milk to a high temperature that effectively kills the bacteria.
To reduce the risk of Listeria infection, it is recommended to avoid consuming soft cheeses, especially those made with unpasteurized milk, and to practice good hygiene and sanitation when handling and consuming food.
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Frequently asked questions
Cheese gets Listeria when it is contaminated with Listeria monocytogenes (L. monocytogenes) bacteria. This can happen when the cheese is made with raw or unpasteurized milk, or when it comes into contact with contaminated ingredients, equipment, or personnel during production.
Soft cheeses, such as feta, brie, Camembert, blue cheese, and Mexican-style cheeses like queso blanco and queso fresco, are more likely to get Listeria than hard or extra-hard cheeses. This is because soft cheeses have a higher moisture content and a less acidic environment, which is favourable for the growth of L. monocytogenes.
To prevent getting Listeria from cheese, it is recommended to choose cheeses made with pasteurized milk, as pasteurization kills L. monocytogenes effectively. If consuming soft or Mexican-style cheeses, cooking the cheese to an internal temperature of 165°F or steaming hot can kill Listeria. Practicing good food safety habits, such as washing hands after handling cheese and keeping the refrigerator clean, can also help prevent Listeria contamination.
