Listeriosis and pregnancy
There has been a Listeriosis
bacterial food-poisoning outbreak in South Africa recently (more especially in
Gauteng where I live). This has highlighted the need for vigilant quality
control by health inspectors (the outbreak began in two cold-meat and hot-dog
sausage factories), scrupulous cleanliness where food is processed and in
supermarket delicatessens, alertness by the public (especially those who are
immune-compromised) and kitchen hygiene.
I contacted a doctor, dietitian,
laboratory and NICD (National Institute for Communicable Diseases) for more
information. This is what I learned.
NICD:
Unlike most germs, Listeria bacteria
grow and spread in cold temperatures – including cold storage and your fridge. Bacteria
can spread inside and outside food packaging and contaminate other food in the
fridge and kitchen surfaces.
People are advised to:
- Keep kitchens, fridges and working surfaces scrupulously clean. Wash your hands before working with food. Wash fruit and veggies. Scrub chopping boards after use. Soak dishcloths and kitchen towels in bleach (e.g. Jik)
- Keep the fridge temperature below 4°C and the freezer at -18°C
The more bacteria are allowed to multiply, the more people will
get sick. During the Listeriosis outbreak, people were advised not to eat
processed meat products and ready-to-eat meats. Retailers were instructed to
thoroughly clean shelves, fridges and all surfaces where polony and
ready-to-eat meat was stored. It is essential that meat slicing equipment is
dissembled, washed and disinfected daily.
Doctor:
Bacteria, viruses, fungi and
parasites are everywhere – all the time. It’s important to pay attention to
hygiene at all times – but especially when people are immune-compromised,
pregnant and when there is an infectious outbreak.
Symptoms
of food poisoning:
- Flu-like symptoms, such as fever, headache, and body ache
- Vomiting, diarrhoea, and abdominal pain
Pregnant women are particularly vulnerable
because, even though she may have only have mild, flu-like symptoms (or may not
feel sick at all), listeriosis (at any stage of her pregnancy) can lead to
miscarriage, stillborn, low-birth weight and health problems for her new-born.
Dietitian:
Pregnant women should always be
cautious about eating ready-to-eat refrigerated foods, unpasteurized milk, and
foods made with unpasteurized milk. They should also avaoid soft cheeses (such as feta, brie, camembert, blue-veined cheeses, "queso
blanco," "queso fresco" or Panela), unless they are made with
pasteurized milk, sushi and raw meat.
Top
tips:
- Wrap or cover foods with a sheet of plastic wrap or foil, put foods in plastic bags or clean covered containers before putting them in the fridge. Check that foods do not leak juices onto other foods.
- Use precooked and ready-to-eat foods as soon as possible. The longer they are stored, the more Listeria has a chance to grow.
- Keep meat, poultry, seafood, and eggs separate from other foodstuffs while shopping and in the fridge.
- Only eat freshly cooked food. Reheat hot dogs and lunch meats until steaming hot.
Laboratory:
Testing for Listeriosis:
It’s unnecessary to screen healthy
people for Listeriosis. Gastritis is short-lived and for people who have not
eaten contaminated food – but have food poisoning from another source – laboratory
testing and antibiotics are unnecessary. However, testing should be done when
people are immunocompromised (HIV, cancer and cancer treatments, lupus, liver
and kidney disease) pregnant women, babies younger than six weeks and people
older than 65 who have eaten contaminated food. Stool cultures may be negative
because the test is not sufficiently sensitive to detect the bacterium, and
blood tests are not sensitive enough either so they should not be done. For
women who have given birth, the placenta can be sent for culture.
(Information supplied by Ampath Laboratories)
