The Food Safety Authority of Ireland (FSAI) has begun a campaign to control a potentially fatal type of food poisoning that puts pregnant women and older people particularly at risk.
Publishing what it said was the first comprehensive scientific report on the health risks associated with Listeria monocytogenes( l. monocytogenes), today, the FSAI said the 30 per cent mortality rate associated with the infection was a cause for concern.
The FSAI said although the infection was rare, with around six to seven cases reported here each year, its serious nature and high mortality rate are cause for concern.
Some 58 recommendations for risk prevention are contained in the report, which says tighter controls need to be adopted by both the food industry and by consumers to limit the spread of the bacterium.
Just weeks ago, there was an outbreak of L. monocytogenesinfection in Switzerland associated with cheese consumption. It resulted in the death of two elderly people, two miscarriages and the hospitalisation of six people.
Foods typically associated with L. monocytogenescontamination include ready-to-eat products made with red meat, poultry and fish. Commonly affected dairy products include soft cheeses, such as brie, camembert and roulade, semi-soft farmhouse cheeses and unpasteurised milk.
The FSAI also warned that prepared salads such as coleslaw can also support the growth of the bacterium.
Prof Albert Flynn, chairman of the FSAI's scientific committee, said: "The majority of healthy people, who are not pregnant, can tolerate exposure to low levels of L. monocytogenesin their food; however, symptoms for the identified risk sectors are potentially life threatening.
" Listeriosisin pregnancy may be associated with miscarriage, stillbirth or premature birth of an infant with life threatening infection," Prof Flynn said.
"In addition, symptoms of Listeriosisfor elderly people or those with impaired immune function include high fever, shivering, severe headache, neck stiffness and nausea. It is estimated that six to seven cases per annum of L. monocytogenesinfection are reported in Ireland, with one fatality recorded in 2000."
Dr John O'Brien, chief executive of the FSAI, said the most effective point of control in managing the spread of L. monocytogenesin food products is at the stage of manufacturing or during food preparation and storage in the home.