Listeriosis risk factors

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [2]; Associate Editor(s)-in-Chief: João André Alves Silva, M.D. [3]

Overview

Risk factors in the development of listeriosis include ingestion of uncooked meats and vegetables, unpasteurized (raw) milk and cheeses, processed (or ready-to-eat) meats, and smoked seafood. Populations at higher risk of developing listeriosis include immunosuppressed patients, neonates, pregnant women, and elderly patients.

Risk Factors

Ingestion of Contaminated Food

The following foods may be associated with higher risk of developing listeriosis:

• Uncooked meats and vegetables
• Unpasteurized (raw) milk and cheeses as well as other foods made from unpasteurized milk
• Cooked or processed foods, including certain soft cheeses
• Processed eady-to-eat meats, such as hot dogs and deli meats (contamination may occur after factory cooking but before packaging or even at the deli counter)
• Smoked seafood
• Mexican-style cheeses (such as queso fresco)

Shown below is a table summarizing low and high risk cheese types.

Higher Risk Cheese Type	Lower Risk Cheese type
Soft cheeses made from unpasteurized (raw) milk, such as: Queso fresco Blue-veined Feta Brie Camembert	Soft cheeses that are clearly labeled "made from pasteurized milk" Processed cheeses Cream cheese Mozzarella Hard cheeses

High Risk Populations

Pregnant Women

• Pregnant women are approximately 10 times more likely than the general population to develop listeriosis.

Hispanic Ethnicity

• Pregnant Hispanic women are approximately 24 times more likely than the general population to develop listeriosis.
• The association between Hispanic ethnicity and listeriosis is unconfirmed and may be confounded by pregnancy.

Neonates

• Neonates are at high risk of developing listerios.
• Transmission of Listeria to neonates occurs either in-utero or during delivery.

Elderly Individuals

• More than half (58%) of all Listeria infections occur among adults older than 65 years of age.
• Adults 65 years and older are approximately 4 times more likely than the general population to develop listeriosis.

Immnosuppression

• Immunosuppressed individuals have a higher risk of developing listeriosis.
• Immunosuppressed conditions include organ transplantation, administration of either steroids, chemotherapy, radiation, or monoclonal antibodies, advanced liver or kidney disease, diabetes mellitus, or HIV/AIDS