Listeriosis outbreaks in the United States since the 1980s have been linked to cole slaw, milk, Mexican-style cheese, undercooked hot dogs, undercooked chicken, and delicatessen foods.
Persons at particular risk for listeriosis include the elderly, pregnant women, newborns, and those with a weakened immune system (called immunocompromised).
Listeriosis is considered a food-borne illness because most people are probably infected after eating food contaminated with Listeria monocytogenes.
Persons with listeriosis may develop flu-like symptoms such as fever, headache, nausea and vomiting, tiredness, and diarrhea.
Listeriosis is an illness caused by the bacterium Listeria monocytogenes that is acquired by eating contaminated food.
Listeriosis is treated with the antibiotics ampicillin (Omnipen) or sulfamethoxazole-trimethoprim (Bactrim, Septra).
The only way to diagnose listeriosis is to isolate Listeria monocytogenes from blood, cerebrospinal fluid, or stool.
The amniotic fluid (the fluid which bathes the unborn baby) may be tested in pregnant women with listeriosis.
Listeriosis may be diagnosed and treated by infectious disease specialists and internal medicine specialists.
In the 1980s, the United States government began taking measures to decrease the occurrence of listeriosis.