In a recent alarming incident, a woman was hospitalized with a life-threatening condition after consuming a slice of refrigerated leftover watermelon. The culprit, in this case, was the notorious Listeria monocytogenes, a bacterium that can cause severe infections, leading to brain abscesses, as it did in this instance. This incident serves as a grim reminder of the importance of food safety and the potential risks associated with improperly stored food.
Listeria monocytogenes is a hardy pathogen that can survive in refrigerated conditions, making it a concern for ready-to-eat foods, especially those stored for extended periods. The bacterium is known to contaminate a wide range of food items, including fruits, vegetables, dairy products, and processed meats. In this case, the watermelon, typically considered a refreshing summer treat, became a vehicle for the bacteria, highlighting the need for heightened vigilance when it comes to food handling.
To avoid falling prey to Listeriosis, the disease caused by Listeria monocytogenes, it is crucial to understand how to detect the presence of this bacterium in food. Here are some key guidelines:
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Purchase and Storage: Always buy fresh produce from reputable sources, and ensure that the packaging is intact. Store food at the recommended temperatures, with fruits and vegetables typically kept in the refrigerator at 40°F (4°C) or below.
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Inspect Appearance and Smell: Before consuming, visually inspect the food for signs of spoilage, such as mold, discoloration, or an off odor. Listeria may not always alter the taste, smell, or appearance of food, so these checks are not foolproof but can be a first line of defense.
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Proper Handling: Use separate cutting boards and utensils for raw fruits and vegetables to avoid cross-contamination. Clean and sanitize these items, as well as your hands, before and after handling food.
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Cooking and Reheating: Cooked foods should reach a minimum internal temperature of 165°F (74°C) to kill any potential bacteria. If reheating leftovers, ensure they reach 165°F (74°C) throughout, not just on the surface.
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Expiry Dates and Storage Time: Pay attention to use by and best by dates and consume perishable items within their recommended timeframe. The longer food is stored, the higher the risk of bacterial growth.
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Rinsing and Washing: Rinse fresh fruits and vegetables thoroughly under running water to remove surface contaminants. However, washing cannot guarantee the removal of all bacteria, especially those that may have infiltrated the produce.
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High-Risk Groups: Pregnant women, the elderly, young children, and people with weakened immune systems are particularly vulnerable to Listeriosis. They should exercise extra caution when consuming high-risk foods and consider discarding any that have been refrigerated for extended periods.
In the case of the woman who fell ill, her unfortunate experience underscores the importance of food safety awareness. It is not just about individual responsibility but also about the role of food manufacturers and retailers in ensuring safe food handling and storage practices. As the global food supply chain becomes increasingly complex, vigilance at every step is essential to prevent the spread of foodborne illnesses.
In conclusion, while the story of the watermelon-induced brain abscess may seem extreme, it serves as a potent lesson for all. By following these guidelines and staying informed, we can minimize the risks associated with Listeria and other foodborne pathogens, protecting ourselves and our loved ones from preventable illnesses.
【source】https://www.zhihu.com/question/665373546
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