Primary prevention

Listeriosis occurs sporadically or in epidemics. Food contamination is the main source of infection. Implementation of industry and policy recommendations for prevention of listeriosis has decreased the number of cases of infection significantly.​​[41][42]​ Strict hand-washing and thorough washing of all utensils and surfaces after handling uncooked food are essential. This is especially true for those in occupations that put them at risk for contamination (such as veterinarians). Thoroughly cooked meat, well-washed vegetables, and avoidance of unpasteurised milk and its products are necessary for preventing listeriosis. Prophylactic measures are especially needed for high-risk people (older adults, pregnant women, those who are immunocompromised) by avoiding uncooked food, leftover food, and soft cheeses.[1][2][29][30]​​[32]​​[38]​​ The CDC advises that people at risk of listeriosis avoid the following foods:[38]​​

  • Unpasteurised soft cheese, such as queso fresco and brie

  • Unheated cheeses sliced at a deli

  • Unheated deli meat, cold cuts, hot dogs, and fermented or dry sausages

  • Premade deli salads, such as coleslaw and potato, tuna, or chicken salad

  • Refrigerated pâté or meat spreads

  • Refrigerated smoked fish

  • Raw or lightly cooked sprouts

  • Cut melon left out for more than 2 hours (1 hour if it’s exposed to temperatures hotter than 90°F, such as a picnic or hot car)

  • Cut melon in refrigerator for more than a week

  • Raw (unpasteurised) milk, yogurt, and ice cream.

Secondary prevention

Trimethoprim/sulfamethoxazole prophylaxis (often used for Pneumocystis jiroveci prophylaxis) has been used for some patients with AIDS, but this is not a standard recommendation.

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