6 Dead and At least 27 Ill After Latest U.S. Listeria Outbreak

Six people have died in a multistate listeria outbreak linked to ready-to-eat pasta meals sold at major grocery stores, including Albertsons, Kroger, Sprouts Farmers Market, and Trader Joe’s. Federal health officials report at least 27 cases across 18 states, and tragically, a pregnant woman lost her fetus after becoming ill.

Listeria monocytogenes is a dangerous bacteria found in soil, water, and certain foods. Unlike many foodborne pathogens, it can grow in the refrigerator, meaning it can multiply even in cooked or cold-stored foods. It’s often found in ready-to-eat items like deli meats, soft cheeses, smoked fish, unpasteurized dairy, and prepared refrigerated meals.

For most healthy adults, listeria may cause only mild flu-like symptoms. But for pregnant women, newborns, older adults, and people with weakened immune systems, listeriosis can be severe. It can lead to bloodstream infections, meningitis, and pregnancy complications like miscarriage or stillbirth. In the U.S., listeria is the third leading cause of death from foodborne infections, with about 172 deaths each year.

Symptoms can start with fever, chills, muscle aches, nausea, or diarrhea. More serious infections may cause headaches, stiff neck, confusion, seizures, or organ failure. Pregnant individuals may only experience mild symptoms, but the infection can have devastating consequences for the fetus.

Diagnosis is made through lab tests of blood, spinal fluid, or other bodily fluids. Mild cases may only require monitoring, but severe infections need antibiotics, and high-risk individuals may need hospitalization. Early treatment greatly improves outcomes.

Anyone who owns the recalled pasta meals should not eat them, even if they look or smell fine. Listeria cannot be seen, smelled, or tasted. Discard the products in sealed bags or return them to the store, and thoroughly clean any surfaces or containers they touched. If you or someone in your household develops symptoms, contact a healthcare provider immediately.

As the holiday season approaches, food safety is more important than ever. Most foodborne illness actually comes from improper handling in home kitchens. Wash hands frequently, especially before cooking and after using the bathroom. Cook meats to safe internal temperatures: poultry to 165 F, fish to 145 F, and ground meats to 160 F. Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked foods.

Wash all fruits and vegetables, even if you’ll peel them, and refrigerate perishable foods promptly—within two hours of cooking, or one hour in hot weather. Keep refrigerators at 40 F or below, freezers at 0 F or below, and store leftovers in shallow containers to cool quickly. Avoid unpasteurized milk, dairy, and juices, especially if you are pregnant, older, or immunocompromised.

Finally, stay updated on health advisories from the CDC and local authorities. Checking your kitchen for recalled items and following food safety alerts can help prevent serious illness.