Food Safety

Final Update:  Listeria Monocytogenes Cases in Several Provinces

The Public Health Agency of Canada (PHAC) worked with provincial and local health authorities and Health Canada to investigate a small cluster of cases of Listeria monocytogenes in Canada. The Canadian Food Inspection Agency (CFIA) assisted PHAC in their investigation.

Six cases were investigated that were caused by the same strain of Listeria monocytogenes. One of the cases has died, and listeriosis contributed to this death. After thorough investigation there does not appear to be a common source for these infections. As a result, the investigation of this cluster of cases will be closed.

Provincial/territorial and federal health authorities will continue to monitor for new cases of illness. 

There are between 100 and 140 cases of listeriosis reported in Canada each year. Listeria poses a risk to the elderly, the very young, those with weakened immune systems and pregnant women. However, most healthy people exposed to Listeria are at very low risk of being affected by the bacteria.

Symptoms may start suddenly and include:

• Vomiting;
• Nausea;
• Cramps;
• Diarrhea;
• Severe headache;
• Constipation; or
• Persistent fever.

People who have these symptoms should consult their health care provider.

To reduce chances of getting sick:

• Wash your hands. This will help avoid many kinds of infections. Wash your hands in warm soapy water before preparing food, afterwards, and again before eating.

• Cook foods properly.  Read labels and follow cooking and storage instructions for all foods. Make sure to check the “best before” date, and if you find something on the shelf that has expired, let the store know. If you have trouble doing any of this, ask a friend, family member, or store worker to help.
• Use warm soapy water to clean knives, cutting boards, utensils, your hands and any surfaces that have come in contact with food, especially meat and fish.
• Rinse fruits and vegetables with water. We often forget that fruits and vegetables can carry the same bacteria as meat. Even if peeled, or if dealing with a melon with a thick rind, we should still wash fruits and vegetables to avoid spreading any bacteria from the surface into the flesh.
• Refrigerate or freeze perishable food within two hours of cooking.
• Freeze or consume leftovers within four days of cooking. Always reheat leftovers until steaming hot before eating.
• Keep refrigerators clean and at a temperature below 4 C, or 40 F. Listeria can grow in the fridge, but the colder it is, the slower it grows. Install a thermometer in your fridge to be sure.

For more information about food safety please visit:

Health Canada:
Listeria and Food Safety

Canadian Food Inspection Agency:
Food Safety Facts on Listeria

The Canadian Partnership for Consumer Food Safety Education