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Listeria a threat for vulnerable New Zealanders

12 August 2009

In the wake of concerns over a suspected outbreak and a general increase in cases of listeriosis in Australia, the New Zealand Food Safety Authority (NZFSA) is reminding vulnerable consumers to avoid high risk foods and take extra care when handling food.

Listeriosis is a foodborne disease caused by eating food contaminated with the bacterium Listeria monocytogenes (Listeria). Listeria is common in the environment and is extremely hardy. It can be introduced to the food chain through contact with contaminated surfaces or kitchen utensils.

NZFSA’s principal advisor for public health Dr Donald Campbell says age, low immunity, ongoing illness, pregnancy and some medicines can make people more susceptible to listeriosis.

“It is important that these people, and their caregivers, know how to handle and store food safely and what foods they need to avoid,” Donald says.

Listeria is destroyed by cooking but can survive and grow at temperatures down to 0ºC. Ready-to-eat foods such as deli meats, smoked seafoods, raw milk products, soft cheeses and salads prepared in advance and stored in the refrigerator present a high food safety risk as they are generally not cooked before eating.

In 2008 there were 27 notified cases of listeriosis in New Zealand, three of which resulted in death. More than a third of the cases occurred in people over 70 years of age.

Although the reported incidence of listeriosis is low in New Zealand, it continues to be a high priority for industry and NZFSA due to the severity of illness caused and high mortality rate.

NZFSA has a detailed risk management strategy in place which aims to achieve ‘no increase in the reported incidence of foodborne listeriosis after five years’.

Vulnerable people can reduce their risk of getting listerioisis by following good food hygiene practices such as washing and drying hands, eating foods that are freshly prepared and well washed, and cooking foods thoroughly to kill any Listeria bacteria.

“Everyone has a role to play in reducing the incidence of foodborne listeriosis. Make sure your fridge is cold enough – between 2-4ºC - exercise good food hygiene practices, and ensure your food is cooked properly,” Donald says.

Listeria monocytogenes - NZFSA’s strategy for reducing levels in our food

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For further comment contact: Donald Campbell, Principal Advisor (Public Health), 04 894 2649 or 029 894 2469

For further information contact: Susan Owens, Senior Communications Advisor, 04 894 2642 or 029 894 2642