Tassie smoked salmon: Who is at risk from listeria

Certain people should steer away from some foods to reduce their risk of avoiding exposure to listeria.

In the wake of Tasmanian salmon beinglinked to the deaths of two people interstate, Tasmania’s director of Public Health Mark Veitch has released guidelines on which foods vulnerable groups should steer clear of to reduce their risk of a Listeria infection.

TASSIE SALMON LINKED TO LISTERIA DEATHS

THOSE AT INCREASED RISK FROM LISTERIA INCLUDE:

Pregnant women and their unborn babies.

Newborn babies.

The elderly.

People of all ages with immune systems weakened by illness (such as cancer), treatment (such as transplants), or medication.

People at greater risk of listeria contamination should avoid foods including smoked salmon and caviar.

IF AT RISK, TRY TO AVOID FOODS THAT HAVE A HIGHER RISK OF LISTERIA CONTAMINATION SUCH AS:

Chilled seafood such as raw oysters, sashimi and sushi, smoked ready-to-eat seafood and cooked ready-to-eat prawns.

Cold meats from delicatessen counters and sandwich bars, and packaged, sliced ready-to-eat meats.

Cold cooked ready-to-eat chicken (whole, portions, or diced).

Soft serve ice cream should also be avoided.

Rockmelon.

Pre-prepared or pre-packaged fruit or vegetable salads, including those from buffets and salad bars.

Soft, semi-soft and surface-ripened cheeses such as brie, camembert, ricotta, blue and feta.

Refrigerated paté or meat spreads.

Soft serve ice cream.

Unpasteurised dairy products.

Rockmelon is also on the foods to be avoided list.

FURTHER REDUCE YOUR RISK BY:

Avoiding food that is past its best before or use by date.

Refrigerating leftovers promptly and using them within 24 hours, or freezing them.

Cooking food thoroughly.

Reheating food until it is steaming hot.