Toxoplasmose e Listeriose

7/28/2019 Toxoplasmose e Listeriose

1/10

Toxoplasmose e Listeriose

Uma das coisas mais importantes qual deve prestar ateno durante a gravidez ocuidado que deve ter com a manipulao dos alimentos e com a higiene em geral.

importante reduzir o risco de contacto com vrus ou bactrias, para que no sejamtransmitidos ao beb. Uma intoxicao alimentar ou uma bactria podero no ter grandesefeitos secundrios em si, mas no beb a conversa j outra.

Listeriose A listeriose uma intoxicao alimentar causada por uma bactria chamada listeria. Alisteriose transmitida essencialmente atravs do consumo de alimentos contaminadoscom a bactria Listeria monocytogenes.

Os sintomas so semelhantes aos de uma gripe comum e incluem febre persistente, doresmusculares, dores lombares, nuseas, vmitos, diarreia, e surgem cerca de trs semanasaps o consumo do alimento contaminado. Existe o risco da infeco passar para osistema nervoso, podendo ocorrer sintomas como dores de cabea, rigidez de pescoo(torcicolo), confuso mental, perda de equilbrio e convulses. Se a listeriose ocorrer durante a gravidez, principalmente no terceiro trimestre, e no for tratada poder provocar um aborto espontneo, aumentar a probabilidade do beb sofrer de problemasrespiratrios, meningite ou mesmo hipotermia, logo depois do nascimento.

Na maioria dos casos uma grvida com listeriose no tem manifestaes da infeco.Pode, no entanto, transmitir a infeco ao beb (durante o parto). A infeco maissintomtica quando ocorre no terceiro trimestre e manifesta-se de forma semelhante sndrome gripal.

Para evitar esta infeco deve seguir as regras bsicas de segurana alimentar e evitar alimentos que podero ser portadores desta bactria como: queijos moles, carnes malpassadas, pats, alimentos mal aquecidos, peixes fumados, saladas mal lavadas.

Cuidados a ter:

o Cozinhar bem os alimentos crus (carnes, legumes e verduras)

o Lavar bem e desinfectar os legumes para as saladas antes de os comer

o Separar alimentos crus de alimentos cozinhados e prontos a comer

o Evitar leite no pasteurizado e alimentos preparados com leite no pasteurizado(como queijos no pasteurizados)

o Lavar bem as mos e os utenslios de cozinha (como facas e tbuas)

o Descongelar no forno ou no microondas, e no na banca ou na pia, os alimentos

congelados e prontos para o consumo


2/10

o Reaquecer bem as refeies anteriormente cozinhadas at ficarem fumegantes.

Esta bactria no sobrevive a elevadas temperaturas, por isso, tudo que for cozinhado e

ingerido de seguida no dever ser seu portador. Se suspeitar que poder ter contradoeste tipo de infeco fale imediatamente com o seu mdico, para que ele lhe mande fazer uma anlise ao sangue; no caso de ser positiva, o mdico receitar uma toma deantibiticos especiais, para que no afectem o beb.

Toxoplasmose A toxoplasmose causada por um parasita (Toxoplasma gondii.) que tambm se podeencontrar na carne crua - especialmente na de porco e de carneiro - nas saladas mallavadas, no peixe cru e tambm nas fezes felinas. Os sintomas desta doena so entre

outros: inchao das glndulas do pescoo, dores musculares, cansao e cefaleias,tambm sintomas semelhantes queles provocados pela comum gripe. Usualmente atoxoplasmose no grave num adulto com o sistema imunitrio funcional. No entanto, omesmo j no se passa com o feto de uma me que tenha toxoplasmose. A toxoplasmosepoder causar um aborto espontneo ou mesmo a morte do feto. Se durante a gravidez for infectada por este parasita, poder dar luz um beb com problemas oftalmolgicos oucom hidrocefalia.

Se tiver um gato como animal de estimao, e se lhe costuma mudar o caixote da areia

provavelmente j desenvolveu uma imunidade toxoplasmose. No entanto, no tome issocomo certo e para que essa possibilidade remota no seja um futuro problema, usesempre luvas descartveis cada vez que mudar a areia do seu gato; no final deite fora asluvas e lave muito bem as mos. Se puder, pea a algum para mudar a caixa da areia ede preferncia que a coloque em gua a ferver durante alguns minutos para que asbactrias sejam completamente mortas.

Cuidados a ter:

o Lavar sempre bem as mos depois de tratar dos dejectos do gato.

o Usar sempre luvas na jardinagem, e lavar muito bem as mos depois.

o Evitar moscas que podem disseminar a infeco tocando nos alimentos apscontacto com terra contaminada.

o Cozinhar muito bem a carne pelo menos 15 a 20 m antes de a consumir. Evitar comer carne mal passada, ovos crus, vegetais mal lavados e frutas nodescascadas.

o No beber leite no pasteurizado.


3/10

o Ter sempre o cuidado de lavar as mos antes de comer e aps manuseamento dematerial suspeito

Listeria

Listeria is the name of a bacteria found in soil and water and someanimals, including poultry and cattle. It can be present in raw milk and foods made from rawmilk. It can also live in food processing plants and contaminate a variety of processedmeats.Listeria is unlike many other germs because it can grow even in the cold temperature of therefrigerator.Listeria is killed by cooking and pasteurization.

Sources Ready-to-eat deli meats and hot dogs

Refrigerated pts or meat spreads

Unpasteurized (raw) milk and dairy products

Soft cheese made with unpasteurized milk, such as queso fresco,Feta, Brie, Camembert

Refrigerated smoked seafood

Raw sprouts

IncubationPeriod

3-70 days

Symptoms Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded bydiarrhea

Duration of Illness

Days to weeks

Whos at

Risk? Older adults Pregnant women

People with weakened immune systems

Organ transplant patients who are receiving drugs to prevent thebody from rejecting the organ

People with certain diseases, such as:o HIV/AIDS or other autoimmune diseaseso Cancer o End-stage renal disease


4/10


5/10

A properly functioning immune system works to clear infection and other foreign agentsfrom the body. However, certain conditions including cancer and its treatments, diabetes,HIV/AIDS, and organ or bone marrow transplants can weaken the immune system making the body more susceptible to many types of infections, including foodborne illnesssuch as Listeriosis.

Food Safety for People with Cancer A need-to-know guide for those who have been diagnosed with cancer Food Safety for People with Diabetes

A need-to-know guide for those who have been diagnosed with diabetes Food Safety for People with HIV/AIDS

A need-to-know guide for those who have been diagnosed with HIV/AIDS Food Safety for Transplant Recipients

A need-to-know guide for bone marrow and solid organ transplant recipients

General InformationListeria monocytogenes (CDC)General information on diagnosis, treatment, prevention, and more.Listeria monocytogenes (USDA)General information plus directives and notices, compliance guidelines, and more.Listeria monocytogenes (FDA)From the Bad Bug Book; provides basic facts, including associated foods, frequency of disease, complications, and target populations.Listeria Infections (NIH MedlinePlus)Trusted health information on causes, symptoms, treatment, and prevention.

Multimedia ResourcesPreventing Listeriosis In Pregnant Hispanic Women in the U.S.(BOOKLET) A Community Educator's Guide To A Serious Foodborne Risk (available in Spanish and

English)The Dangers of Raw Milk (VIDEO)Unpasteurized Milk Can Pose a Serious Health RiskSpecial Handling for Ready-to-Eat, Refrigerated Foods (GRAPHIC)Reducing The Risk of Foodborne Listeria is As Easy As 1-2-3

Lets Talk About Listeria (PODCAST)

(English Language Version) (Spanish Language Version )

Lets Talk About Listeria (VIDEO)

( American Sign Language Version)

Maribel's Story: How eating Queso Fresco harmed her unborn baby (FOTONOVELA)

Major Pathogens That Cause Foodborne Illness

Campylobacter

Associated Foods Untreated or contaminated water Unpasteurized (raw) milk

Symptoms and Potential Impact Fever, headache, and muscle pain followed bydiarrhea (sometimes bloody), abdominal pain,and nausea. Symptoms appear 2 to 5 days after
http://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312565.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312565.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312706.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312706.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312669.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312669.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312570.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312570.htmhttp://www.cdc.gov/listeria/http://www.cdc.gov/listeria/http://www.fsis.usda.gov/Fact_Sheets/listeria_monocytogenes/index.asphttp://www.fsis.usda.gov/Fact_Sheets/listeria_monocytogenes/index.asphttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070064.htmhttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070064.htmhttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htmhttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htmhttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htmhttp://www.nlm.nih.gov/medlineplus/listeriainfections.htmlhttp://www.nlm.nih.gov/medlineplus/listeriainfections.htmlhttp://www.nlm.nih.gov/medlineplus/listeriainfections.htmlhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm062993.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm062993.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm079516.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm079516.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm079667.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm079667.htmhttp://mms//ocbmtcwmp.usda.gov/content/fsis/0713.mp3http://mms//ocbmtcwmp.usda.gov/content/fsis/0713.mp3http://mms//ocbmtcwmp.usda.gov/content/fsis/0713.mp3http://mms//ocbmtcwmp.usda.gov/content/fsis/0713sp.mp3http://mms//ocbmtcwmp.usda.gov/content/fsis/0713sp.mp3http://mms//ocbmtcwmp.usda.gov/content/fsis/0713sp.mp3http://www.youtube.com/watch?v=gOSGBAMLpZE&list=PLE2CA3E2B8C6504CF&index=31http://www.youtube.com/watch?v=gOSGBAMLpZE&list=PLE2CA3E2B8C6504CF&index=31http://www.youtube.com/watch?v=gOSGBAMLpZE&list=PLE2CA3E2B8C6504CF&index=31http://www.youtube.com/watch?v=gOSGBAMLpZE&list=PLE2CA3E2B8C6504CF&index=31http://mms//ocbmtcwmp.usda.gov/content/fsis/0713sp.mp3http://mms//ocbmtcwmp.usda.gov/content/fsis/0713.mp3http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm079667.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm079516.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm062993.htmhttp://www.nlm.nih.gov/medlineplus/listeriainfections.htmlhttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htmhttp://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070064.htmhttp://www.fsis.usda.gov/Fact_Sheets/listeria_monocytogenes/index.asphttp://www.cdc.gov/listeria/http://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312570.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312669.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312706.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312565.htm


6/10

Raw or undercooked meat, poultry, or shellfish eating and may last 2 to 10 days. May spread tobloodstream and cause life-threatening infection.

C ryp tos por id ium

Associated Foods/Sources Swallowing contaminated water, including thatfrom recreational sources (e.g., swimming poolor lake)Eating uncooked or contaminated foodPlacing a contaminated object in the mouthSoil, food, water, contaminated surfaces

Symptoms and Potential Impact Watery diarrhea, dehydration, weight loss,stomach cramps or pain, fever, nausea, andvomiting; respiratory symptoms may also bepresent.Symptoms begin 7 to 10 days after becominginfected and may last 2 to 14 days. In those witha weakened immune system, including pregnantwomen, symptoms may subside and return over weeks to months.

Clos tr id ium perfr ingens

Associated Foods/ Sources Many outbreaks result from food left for longperiods in steam tables or at room temperatureand time and/or temperature abused foods.Meats, meat products, poultry, poultry products ,and gravy

Symptoms and Potential Impact Onset of watery diarrhea and abdominal crampswithin about 16 hours. The illness usually beginssuddenly and lasts for 12 to 24 hours. In elderly,symptoms may last 1 to 2 weeks.Complications and/or death occur only veryrarely.

Lis ter ia mon ocytog enes Can grow slowly at refrigerator temperatures

Associated Foods

Improperly reheated hot dogs, luncheon meats,cold cuts, fermented or dry sausage, and other deli-style meat and poultryUnpasteurized (raw) milk and soft cheeses madewith unpasteurized (raw) milkSmoked seafood and salads made in the storesuch as ham salad, chicken salad, or seafoodsaladsRaw vegetables

Symptoms and Potential Impact

Fever, chills, headache, backache, sometimesupset stomach, abdominal pain, and diarrhea.May take up to 2 months to become ill.Gastrointestinal symptoms may appear within afew hours to 2 to 3 days, and disease mayappear 2 to 6 weeks after ingestion. The durationis variable.Those at-risk (including pregnant women andothers with weakened immune systems) maylater develop more serious illness; death canresult from this bacteria.Can cause problems with pregnancy, includingmiscarriage, fetal death, or severe illness or death in newborns.

Escherichia col i O157:H7 One of several strains of E. coli that can cause human illness

Associated Foods Undercooked beef, especially ground beef Unpasteurized milk and juices, like fresh applecider Contaminated raw fruits and vegetables, andwater Person-to-person contact

Symptoms and Potential Impact Severe diarrhea that is often bloody, abdominalcramps, and vomiting. Usually little or no fever.Can begin 1 to 9 days after contaminated food iseaten and lasts about 2 to 9 days.Some, especially the very young, may develophemolytic-uremic syndrome (HUS), which causeacute kidney failure, and can lead to permanentkidney damage or even death.


7/10

Norovisus es (and oth er ca l ic iviruses)

Associated Foods Shellfish and fecally-contaminated foods or water Ready-to-eat foods touched by infected foodworkers; for example, salads, sandwiches, ice,cookies, fruit

Symptoms and Potential Impact Nausea, vomiting, stomach pain usually startbetween 24 and 48 hours, but cases can occur within 12 hours of exposure. Symptoms usuallylast 12 to 60 hours.Diarrhea is more prevalent in adults and vomitingis more prevalent in children.

Salmonel la (over 2,300 types)

Associated Foods Raw or undercooked eggs, poultry, and meatUnpasteurized (raw) milk or juiceCheese and seafoodFresh fruits and vegetables

Symptoms and Potential Impact Stomach pain, diarrhea (can be bloody), nausea,chills, fever, and/or headache usually appear 6 to72 hours after eating; may last 4 to 7 days.In people with a weakened immune system, suchas pregnant women, the infection may be moresevere and lead to serious complicationsincluding death.

Toxop las ma g ond i i

Associated Foods/Sources Accidental contact of cat feces through touchinghands to mouth after gardening, handling cats,cleaning cats litter box, or touching anything thathas come in contact with cat feces.Raw or undercooked meat.

Symptoms and Potential Impact Flu-like illness that usually appears 10 to 13 daysafter eating, may last months. Those with aweakened immune system, including pregnantwomen, may develop more serious illness.Can cause problems with pregnancy, includingmiscarriage and birth defects.

Vibrio vulnif icus

Associated Foods Undercooked or raw seafood (fish or shellfish)

Symptoms and Potential Impact Diarrhea, stomach pain, and vomiting mayappear within 4 hours to several days and last 2to 8 days. May result in a blood infection. Mayresult in death for those with a weakenedimmune system, including pregnant women,people with cancer or liver disease.

Listeria infection (Listeriosis) fact sheet

What is Listeria infection?

How do you get Listeria infection?

Who is at risk?

What are the symptoms and health impacts?

How do I get treated?How do I reduce the risks of Listeria infection?
http://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_is_listeria_infectionhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_is_listeria_infectionhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_is_listeria_infectionhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_is_listeria_infectionhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_do_you_get_listeriahttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_do_you_get_listeriahttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_do_you_get_listeriahttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#who_is_at_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_are_the_symptomshttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_do_i_get_treatedhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_to_reduce_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_to_reduce_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_to_reduce_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_to_reduce_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_to_reduce_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_do_i_get_treatedhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_are_the_symptomshttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#who_is_at_riskhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#how_do_you_get_listeriahttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_is_listeria_infection


8/10

What are high risk foods?

Further information

What is Lister ia infection?

Listeria infection (also known as listeriosis) is a rare but potentially severe illness caused by theListeriamonocytogenes bacteria.

How do you get Lister ia infection?

Listeria infection is caused by eating food that contains the Listeria monocytogenes bacteria. Thesebacteria are widespread in the environment and can sometimes contaminate certain high risk foods thathave not been thoroughly cooked or properly prepared or stored (for more information see the list of highrisk foods).Listeria infection is not normally transmitted between people, although it can pass from apregnant woman to her unborn baby.

Who is at risk?

While Listeria infection is uncommon in healthy people, people at greater risk of infection include:

pregnant women and their unborn or newborn babies people whose immune system has been weakened due to illness such as cancer, diabetes,

alcoholism, or medications that impair immunity such as steroids and anti-cancer drugs.

Ask your doctor for more information if you are concerned that you are at risk.

[Top of page]

What are the symptoms and health impacts?

Symptoms vary but may include:

fever and chills headache stiff neck and sensitivity to light confusion and drowsiness muscle aches and pains nausea diarrhoea.

Symptoms usually occur around three weeks after eating contaminated food but the interval can varybetween a few days and two months. Healthy people and pregnant women may have mild or nosymptoms, but Listeria infection may still result in miscarriage, premature birth or stillbirth. In people atrisk, Listeria infection can result in serious illnesses including meningitis (infection of the membranessurrounding the brain and spinal cord) and septicaemia (infection of the blood that can spread widelythrough the body). Babies born withListeria infection can develop septicaemia or meningitis. If you arepregnant or have a weakened immune system and develop symptoms consistent with Listeria infection,see your doctor as soon as possible.

How do I get treated?

People with Listeria infection usually require hospialisation and treatment with intravenous antibiotics.

[Top of page]

How do I reduce the risks of Lister ia infection?
http://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_are_high_risk_foodshttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#further_informationhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#further_informationhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#top_of_pagehttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#top_of_pagehttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pmhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pmhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pmhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#top_of_pagehttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#further_informationhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm#what_are_high_risk_foods


9/10

You can reduce the risk of infection by avoiding high risk foods and preparing and storing food safely.

Be clean

Always wash your hands, knives and chopping boards with warm, soapy water before and after handling raw foods, and between handling different kinds of food.

Keep your fridge clean and clean up any spills. Listeria bacteria can be found on fruit and vegetables grown in soil. Wash fruit and vegetables,including herbs, especially before eating them raw.

Keep foods separate

Keep raw food separate from cooked and ready-to-eat food. Use separate cutting boards and knives for each type of food and especially for raw, cooked and

ready-to-eat foods. Always wrap or cover food to prevent it being contaminated by bacteria.

Cook foods thoroughly

Listeria bacteria are killed by heating, so cook all foods thoroughly. Before eating, reheat high risk or leftover food until it is steaming hot all the way through.

Keep foods chilled

Listeria bacteria can survive and grow at low temperatures. Keep your fridge as cold as possible(below 5oC) without freezing the food.

Refrigerate all food, including leftovers, as soon as the food is cool enough to touch. Throw out food left at room temperature for long periods (over four hours), especially in summer. Defrost frozen food in your fridge or microwave, rather than on the bench.

[Top of page]

What are high risk foods?

Many ready-to-eat foods are considered high risk foods for Listeria infection. This is because these foodsare sometimes contaminated with Listeria bacteria during or after the manufacturing process and thebacteria can continue to grow at refrigerator temperatures.People at risk of Listeria infection should avoid the following foods:

pate cold ready-to-eat chicken manufactured ready-to-eat meats, including polony, ham and salami soft cheeses, including brie, camembert, fetta, ricotta pre-packed, pre-prepared or self-serve fruit or vegetable salads freshly squeezed fruit and vegetable juices ready-to-eat cold, smoked or raw seafood, including smoked salmon, oysters, sashimi and cooked

prawns sushi soft serve ice cream and thick shakes tofu, both soft and hard types, and tempeh unpasteurised milk and unpasteurised milk products

Further information

If you are unwell contact your doctor or healthdirect Australia on 1800 022 222 (24 hours a day, sevendays a week).For further information contact :

your local government Environmental Health Officer
http://www.public.health.wa.gov.au/2/402/2/listeria_infect.pmhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pmhttp://www.public.health.wa.gov.au/2/402/2/listeria_infect.pm


10/10

Food Unit, Environmental Health DirectorateDepartment of HealthPhone: (08) 9388 4999Facsimile: (08) 9388 4996

Documents

Toxoplasmose e Listeriose