1 Listeria Have a Safe Pregnancy: e

Lesson One
1 Focus on Listeria
Have a Safe Pregnancy:
Sponsored by research teams at
Colorado State University Extension and
Ohio State University Extension
Lesson One
GOALS:
•Participants know they have a high chance of getting food poisoning
during pregnancy and that they can protect themselves through safe
food choices and proper preparation and handling of food.
•Participants choose foods and follow practices that help them avoid
Listeria during pregnancy.
•Participants keep their refrigerators cold and clean.
Key Messages:
At the end of the lesson, participants
will know:
• Women are at higher risk of getting
food poisoning during pregnancy
because of hormone changes.
• Some germs a mother may get from
food can cross the placenta and harm
the unborn child.
• Pregnant women and their unborn
babies are highly susceptible to getting
sick from Listeria.
• Listeria and other types of food
poisoning can be controlled by following
safe food selection, preparation, handling
and storage practices.
• What to look for on labels to reduce
the risk of getting Listeria from foods.
• How to keep the refrigerator clean
and at a safe temperature.
Through lesson activities,
participants will:
Read food labels
to make sure
cheese is made
with pasteurized
milk.
Identify better
choices for risky
foods.
Learn to use
a refrigerator
thermometer.
Learn to clean
(and clean out)
the refrigerator
often.
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
2
&
Pregnancy
and
Foodborne
Illness
baby
You and your for
risk
could be at Illness
e
Foodborn
Food SaFet
y For BaBy
you are
pregnancy
?
that during
orne illness
Did you know
g a foodb
risk for gettin
MORE at
foods that
from
and
illnesses come
mild or severe
Foodborne
oms can be
you eat. Sympt
:
may include
• Headache
• Diarrhea
• Fever
vomiting
• Nauseaand
• Chills
ps
• Stomachcram
l
have harmfu
illnesses can
Foodborne
unborn baby.
you and your
asma,
effects on
Listeria, Toxopl
from
sick
can cause
If you get
lobacter, it
or Campy
health
Salmonella
h or serious
stillbirt
miscarriage,
rn baby.
for your newbo
problems
can
k,but
ynotfeelsic
baby.
Amotherma
illnesstoher
stillpassthe
ea
oumighthav
doctor
Ifyouthinky
ess,seeyour
foodborneilln
rightaway!
& Me
Food SaFet
&
y For BaBy
you are
pregnancy
?
that during
orne illness
Did you know
g a foodb
risk for gettin
MORE at
foods that
from
and
illnesses come
mild or severe
Foodborne
oms can be
you eat. Sympt
:
may include
• Headache
• Diarrhea
• Fever
vomiting
• Nauseaand
• Chills
ps
chcram
• Stoma
l
have harmfu
illnesses can
Foodborne
unborn baby.
you and your
asma,
effects on
Listeria, Toxopl
sick from
can cause
If you get
lobacter, it
or Campy
Salmonella
serious health
stillbirth or
miscarriage,
rn baby.
for your newbo
problems
k,butcan
ynotfeelsic
baby.
Amotherma
illnesstoher
stillpassthe
ea
oumighthav
doctor
Ifyouthinky
ess,seeyour
foodborneilln
rightaway!
at
h teams
by researc
on
Sponsored
ity Extensi
State Univers
Colorado
Extension
University
Ohio State
Me
HO 1.1
Pregnancy and
Foodborne Illness
l and Hector
ed to Maribe
is with
what happen
treat listerios
know. But
doctor
can usually
Rosario: I
baby. Your
happen. You
the unborn
women who
doesnʼt always help the mother and
have it – so
that
to see if you
can go to the
antibiotics
a blood test
urized milk was too late.
it
with unpaste
can give you
cheese made
Maribelʼs case
have eaten
out. But in
get checked
doctor and
M
Lesson One
Handouts for this lesson:
bel’s Story
ari
Could
Some Cheeses
Baby!
Harm Your Unborn
Fresco,
• Don’t eat Queso or
Panela, Asadero
unless
Queso Blanco
is made
you’re sure it
d milk!
from pasteurize
you may
• If you think
ed
have eaten contaminat
are
cheese and you
your
pregnant – call
doctor or clinic.
nt thing
But one importa who are
me so sad.
lly friends
lʼs story makes
this – especia
Cristina: Maribeother people about
is tell
the
.
we can do
spreading
their families
l have been
pregnant, and
and Maribe that can come from this
right. Hector
thing
else.
Rosario: Thatʼs believe that one good
ing to anyone
They
it from happen
word, too.
word . . .
is to prevent
spread the
terrible tragedy
on me to help
count
can
Cristina: You
8
co
Queso Fres
How eating
y.
unborn bab
harmed her
HO 1.2
Maribel’s Story (Fotonovela
from FDA’s Educator’s guide
on Preventing Listeriosis in
Pregnant Hispanic Women
in the U.S.)
y Pregnancy
ng for a Health
Safe Food Handli
HO 1.3
Food Safety for
Baby and Me
Instead of.. Choose
and
at
h teams
by researc
on and
Sponsored
ity Extensi
State Univers
Colorado
Extension
University
Ohio State
by and
Your Ba
Protect From Listeriosis
Yourself
my
at high risk
women are
harmful
Pregnant
sick from Listeria, Listeria
for getting
in many foods.
listeriosis.
bacteria found
a disease called age,
can lead to
cause miscarri
sickness,
Listeriosis can
delivery, serious If you
premature
baby.
a newborn
or death of
to know what
t, you need
are pregnan
eat.
to
foods are safe
I have
I know If
How will
listeriosis?
I do to
What can
my food safe?
I do to keep
What canmyself safe from
baby and
listeriosis?
hot
Do not eat meats,
dogs, luncheon deli
other
bologna, or they are
meats unless steaming
reheated until
hot.
■
keep
tor. The
to
the refrigera
take weeks it.
can grow in 40 ºF or lower,
■ Listeria
illness could
have
should be
Because the may not know you
Use a
refrigerator
0 ºF or lower.check your
muscle
show up, you
to
fever, chills,
and the freezer
thermometer
may include stomach.
refrigerator inside temperature.
Early signs
, and upset
tor
refrigerator's
aches, diarrhea
the
if you have
in your refrigera
may feel as
up all spills juices from hot dog
■ Clean
At first, you you could have a stiff neck,
pecially
turkey.
balance.
right away–esraw meat or chicken/
flu. Later on,
ns, or lose your
of
packages or
headache, convulsio
become
walls and shelves
Americans of 5 dying
inside
2,500
the
water and
■ Clean
Every year,
, with 1 out
tor with hot
your refrigera rinse.
sick from listeriosis
then
liquid soap,
from the illness.
-eat food
I
d or ready-to it in the
I do If I think
store
■ Use precooke
you can. Don't
What shouldsis?
as soon as
too long.
or
have listerio
clinic
refrigerat
nurse, or health
after you touch or
Call your doctor,of the signs. If you have
your hands
turkey,
■ Wash
any
meat, chicken,
treat you.
if you have
doctor can
hot dogs, raw juices.
your
,
their
listeriosis
seafood or
®
pâté,
refrigerated
counter,
Do not eat
from a meat in the
meat spreads
seafood found
or smoked section of the store.
refrigeration,
refrigerated
don’t need
salmon,
Foods that
tuna and canned
like canned eat. Refrigerate after
are okay to
■
opening.
(unpasteurized)
drink raw
that have
■ Do not
not eat foods
milk and do milk in them.
unpasteurized
made in the
eat salads chicken
■ Do not
as ham salad, or seafood
store such
tuna salad,
salad, egg salad,
salad.
such as
often with
For more
Wash hands
eat soft cheesefresco, Brie,
clean
1 Clean:
tion
■ Do not
queso
water. Use
informa
warm
Wash
blanco,
and
forks.
soap
safety:
Feta, queso cheeses, blue-veined
knives, and
and
about food
dishes, spoons,with hot soapy water
Camembert Panela unless it is
ed
countertops right away.
cheeses, and
ent
with pasteuriz
U.S. Departm
clean up spills
labeled as made the label says,
fish, and
ure
sure
MILK."
of Agricult
Keep raw meat,
will
milk. Make
PASTEURIZED
and
2 Separate: from other food that
Food SafetyService
"MADE WITH
poultry away
Inspection
not be cooked.
minimum
ov
food to a safe
a food
www.fsis.usda.g
3 Cook: Cook ture. Check with Pork
Hotline
160 ºF;
and Poultry nationwide)
internal tempera
Ground beef
USDA Meat
e (toll-free
thermometer. 165 ºF.
1-800-256-7072
1-888-MPHotlin
4-6854 • TTY:
160 °F; Poultry
within
1-888-67
or
te or freeze
.gov/
4 Chill: Refrigera te or freeze within
http://www.fsis.usda
°F).
Ask Karen:
and employer.
y provider
(above 90
2 hours—refrigera
opportunit
weather
cooked
hot
equal
USDA is an 2004
1 hour in meat, fish, poultry, or
September 2006
Don’t leave
Revised April
out.
food sitting
ia–Fight BAC!
Fight Bacter
Optional Handout:
Protect your Baby and
Yourself from Listeriosis
(USDA-FSIS)
Teaching the Lesson
Note: Plan to arrive 15–30 minutes before class starts to set up the room, prepare for
the participant activities and set up the PowerPoint slides and/or flip chart. Create a
welcoming, comfortable learning environment for participants.
Amount of time needed for:
Welcome ......................................................................................................... 4 minutes
Anchor (Food Safety) ....................................................................................... 3 minutes
Add (Pregnancy and Foodborne Illness) . ......................................................... 6 minutes
Add (Listeria) .................................................................................................... 5 minutes
Apply (Maribel’s Story) . ................................................................................... 6 minutes
Apply (Reading Cheese Labels) ....................................................................... 4 minutes
Apply (Making Safe Choices) ........................................................................... 7 minutes
Add and Apply (Chill, Use Quickly, Clean Refrigerator) . ................................... 6 minutes
Review and Away ............................................................................................ 4 minutes
Total 45 minutes
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
3
Lesson One
Welcome ............................................................. 4 minutes
Slide 1: Lesson 1
Welcome participants to the Healthy Baby,
Healthy Me classes.
Briefly introduce yourself. Tell participants who
you are and what organization you work for.
Ask participants to briefly introduce themselves
(there will be time for more sharing later). Let
them know you’re glad that they have come.
Slide 1: Lesson 1
Explain that this is the first in a series of four lessons designed to help pregnant
women make healthy and safe food choices during pregnancy.
Anchor ................................................................ 3 minutes
Food Safety during Pregnancy
Working with a partner, have participants talk about if they have ever gotten
sick from the food they ate or know someone who did.
After one or two minutes, have one or two participants share their experiences.
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
4
Lesson One
Add (Pregnancy and Foodborne Illness) ............. 6 minutes
Slide 2: Pregnancy and Foodborne Illness
Give each participant a copy of the handout,
HO 1.1 Pregnancy and Foodborne Illness.
Have them turn to the first page and follow
along.
• Explain that during pregnancy, changes in
your hormones cause your immune system
to become suppressed so the baby can
develop. However, these changes make it
harder for you to fight off infections.
Slide 2: Pregnancy and
foodborne illness
• Because of this, you are at higher risk for getting some types of food poisoning.
In these lessons we’ll be learning about 4 germs found in foods that pregnant
women are most susceptible.
Slide 3: What are the signs of food
poisoning or foodborne illness?
• Foodborne illness often is mistaken for the
flu. You may get sick to your stomach, vomit,
or have diarrhea. You may also have a
headache, fever, muscle aches, or a stiff neck. • Eating an unsafe food will usually cause you
to get sick in one to three days, but you may
get sick as soon as 20 minutes after eating,
or as long as six weeks later. Slide 3: What are the signs of
food poisoning or foodborne
illness?
• You don’t want to take any chances when you are pregnant. Call your healthcare
provider or clinic right away. You may need to visit the clinic to find out what is
causing your illness and how it needs to be treated. HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
5
Lesson One
• And, if you get sick after eating in a restaurant, also call your local health
department, so the health department can check the restaurant food to see
if that is where you ate the food that made you sick.
Slide 4: Can a foodborne illness
be harmful to my baby?
• Usually food poisoning will make you sick,
leaving you tired and dehydrated. It also
depletes you and your baby of important
nutrients.
• Also, you may pass the germs in your body
to your baby. This may happen even though
your symptoms may be mild.
Slide 4: Can a foodborne
illness be harmful to my baby?
• When germs pass through your body across the placenta to the unborn
baby, the baby can develop an infection, possibly causing a miscarriage or
stillbirth. The baby could be born with food poisoning. If that happens the
baby may have serious health problems after birth, including eye problems
or brain damage.
Add (Listeria) ...................................................... 5 minutes
Slide 5: Listeria
• In this lesson you will learn about Listeria
(lĭ-stîr’ē-ă), a germ that may not make
you that sick, but could still pass to your
unborn baby. • This picture shows what the germ Listeria
looks like. Slide 5: Listeria
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
6
Lesson One
• It usually doesn’t cause a problem for healthy non-pregnant women, but can be
very harmful for people with low immune systems like pregnant women, .unborn
babies, the elderly, and very sick men and women. What is Listeria?
Slide 6: What is Listeria?
• Explain that Listeria is a germ found every where in the soil, in plants and decaying
vegetation, in animals and in many foods.
Healthy animals and people can carry
Listeria in their bodies without becoming
sick. The immune systems of pregnant
women, their unborn, and the elderly, however,
are susceptible to infection with Listeria. Most
of these infections are caused by eating foods
that are contaminated with Listeria. Slide 6: What is Listeria?
• What makes Listeria different than other germs is that it can actually grow at
refrigerator temperatures. It grows very slowly, but can still grow. Luckily, it’s
easily killed by heating.
Slides 7–8: Special Terms
Explain that because Listeria can grow at
refrigerator temperatures, we’ll be talking
about some terms they may not have heard
of: Pasteurized vs. unpasteurized food.
• Slide 7: Pasteurized means heating or cooking
foods to kill the germs that can cause food
poisoning. The opposite of pasteurized is
unpasteurized (or raw) which means the food
may have germs that could make you sick.
Slide 7: Pasteurized
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
7
Lesson One
We’ll also be talking about Refrigerated, Ready-to-Eat Foods.
• Slide 8: Ready-to-Eat Foods are foods
(purchased or made at home) that do
not need to be cooked or heated before
they are eaten. If the ready-to-eat food
has a lot of protein, it usually has to be
refrigerated to keep it fresh and safe
to eat, and thus is called a Refrigerated,
Ready-to-Eat food.
Slide 8: Refrigerated, Ready-toEat
Which foods are likely to have Listeria?
Slides 9–10: Where is Listeria Found?
• Slide 9: Explain that Refrigerated, Ready-to Eat foods that are high in protein and have
NOT been pasteurized or pre-cooked are
especially likely to have Listeria. Examples
include:
o Unpasteurized (raw) milk
o Soft cheeses made with unpasteurized
milk like queso fresco, queso blanco, Brie
or Camembert
Slide 9: Where is Listeria found?
o Raw fish and fish products like sushi,
sashimi and cerviche
o Lightly smoked fish products like lox
o Raw oysters served on the half shell
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
8
Lesson One
• Slide 10: Refrigerated, Ready-to-Eat foods
that have previously been pasteurized or
cooked, but are stored in the refrigerator
for a long time and not reheated before
serving can also have Listeria. Examples
include:
o Deli meats like turkey, ham and bologna
Slide 10: Where is Listeria
found?
o Hot dogs served cold from the package
o Seafood and other store bought salads
o Pâtés and meat spreads
How could Listeria affect you during pregnancy?
Slide 11: Symptoms of Listeria
• Explain that healthy children and adults
may be able to eat many of these foods
without getting sick. • However, during pregnancy, hormone
changes reduce the mother’s ability to
fight off infections, which means that
Listeria may be able to infect the mother
and cause illness. Slide 11: Symptoms of Listeria
• If the mother is infected, there is a good chance the Listeria will pass through
the placenta to the baby and cause the baby to also get sick.
• The symptoms of infection with Listeria can be tricky to detect. This is because
they may take a few days or even weeks to appear and can be mild. Sometimes
the symptoms are so mild that you don’t even feel sick, but you can still pass
the Listeria to your unborn baby. HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
9
Lesson One
• If you experience any of these typical symptoms of Listeria, see your doctor
or healthcare provider immediately:
o Flu-like feeling; fever, chills
o Muscle aches
o Diarrhea, upset stomach
o Stiff neck, headache
o Seizures, loss of balance
How could Listeria affect your baby?
Slide 12: Risk to Baby
• Explain that pregnant women are more
resistant to getting an infection with
Listeria early in pregnancy, but if a
pregnant woman does become infected,
she could miscarry her baby. • Pregnant women are more susceptible to
getting Listeria in the last 6 months of their
pregnancy. If a mother gets sick with Listeria
late in her pregnancy and passes it to her
baby, she could deliver a premature or stillborn
baby. Her baby could also be born with brain,
heart, kidney or eye problems.
Slide 12: Risk to baby
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
10
Lesson One
Apply (Maribel’s Story) ....................................... 6 minutes
Slide 13: Maribel’s Story
Hand out the fotonovela, HO 1.2: Maribel’s
Story, to the participants. Read to the
participants as they follow along or assign
participants to be the different characters in
the fotonovela and read aloud together.
Talk about how they feel after reading the story.
Ask which of the cheese products mentioned
in Maribel’s Story (queso fresco, Panela, asadero,
queso blanco) they know about (or have eaten).
Have they had a craving for any of these foods
since becoming pregnant? Slide 13: Maribel’s Story
Apply (Reading cheese labels) ............................ 4 minutes
Slides 14–18: safe or not safe
Reading cheese labels. For this activity
pass out labels of cheese products made
with raw (unpasteurized) and pasteurized
milk or use the cheese product labels
shown on the slides.
Explain that we cannot see, taste or smell
if a food has Listeria. However, we can
make choices that will protect ourselves
from getting the germ.
Ask participants what we should be looking
for when purchasing cheese to make sure they
are safe? Have them decide which cheeses
are safe and not safe to eat during pregnancy.
Slides 14–18: Safe or not safe
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
11
Lesson One
• Tell participants to look for the words “pasteurized milk” on the cheese label
or in the list of ingredients. If they don’t find the words “Made with Pasteurized
Milk” or “pasteurized milk” on the label, they should assume that the cheese
has been made with unpasteurized milk. • Never buy cheese sold door-to-door or from a street vendor. Chances are they
have been made with raw (unpasteurized) milk.
• Besides soft Mexican-style cheeses, other cheeses sometimes made with
unpasteurized milk include Brie, Camembert, feta, and blue-veined cheeses.
Before you eat any of these types of cheese during pregnancy, check the label
to be sure they’re made from pasteurized milk.
• Any cheese made with pasteurized milk should be safe to eat during pregnancy.
This includes cream cheese, cottage cheese, and hard cheeses like American,
cheddar and Swiss.
Apply (Making Safe Choices) .............................. 7 minutes
Hand out HO 1.3 “Instead of… Choose” leaflet
Food SaFety For BaBy & Me
Explain that we’re now going to look at some other
foods that are risky during pregnancy. Ask them to
suggest safer choices they might make, along with
other practices they might use to make the risky
foods safer to eat.
Food SaFety For BaBy & Me
Did you know that during pregnancy you are
MORE at risk for getting a foodborne illness?
Did you know that during pregnancy you are
MORE at risk for getting a foodborne illness?
Foodborne illnesses come from foods that
you eat. Symptoms can be mild or severe and
may include:
Foodborne illnesses come from foods that
you eat. Symptoms can be mild or severe and
may include:
• Diarrhea
• Headache
• Diarrhea
• Headache
• Nauseaandvomiting
• Fever
• Nauseaandvomiting
• Fever
• Stomachcramps
• Chills
• Stomachcramps
• Chills
Foodborne illnesses can have harmful
effects on you and your unborn baby.
If you get sick from Listeria, Toxoplasma,
Salmonella or Campylobacter, it can cause
miscarriage, stillbirth or serious health
problems for your newborn baby.
Foodborne illnesses can have harmful
effects on you and your unborn baby.
If you get sick from Listeria, Toxoplasma,
Salmonella or Campylobacter, it can cause
miscarriage, stillbirth or serious health
problems for your newborn baby.
Amothermaynotfeelsick,butcan
stillpasstheillnesstoherbaby.
Amothermaynotfeelsick,butcan
stillpasstheillnesstoherbaby.
Ifyouthinkyoumighthavea
foodborneillness,seeyourdoctor
rightaway!
Ifyouthinkyoumighthavea
foodborneillness,seeyourdoctor
rightaway!
Sponsored by research teams at
Colorado State University Extension and
Ohio State University Extension
Sponsored by research teams at
Colorado State University Extension and
Ohio State University Extension
As you go through the “Instead of… Choose” foods,
talk about what makes the “Choose” foods safer for
them to eat.
HO 1.3 “Instead of…
Choose”
Point out that heat (cooking or reheating to steaming
hot) destroys any Listeria that may be present.
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
12
s,
h
s
s
e,
Lesson One
avOID RISky FOODS … LEaRn what tO chOOSE!
t
Slides 19–27: Instead of… Choose
Insteadof:
Choose:
Cold hot dogs, deli meats
and luncheon meats outof
thepackage
hot dogs, luncheon, and deli
meats reheated to steaminghot
Salads madeinthestore
such as ham, chicken, egg, tuna
or seafood salads
Meat, egg and seafood salads
thatyoumakeathome
Refrigerated meat spreads and
smoked or precooked fish and
seafood fromameatcounter
Meat and seafood sold in
cansorpouchesormadein
acookeddish
Soft cheeses madefrom
rawmilk, such as feta, Brie,
camembert, blue-veined cheeses,
queso fresco, queso blanco,
and panela
hard cheeses, processed cheeses,
cream cheese, cottage cheese,
mozzarella cheese, and soft
cheeses labeledasmadewith
pasteurizedmilk
Raw (unpasteurized) milk
and milk products
Pasteurized milk and
milk products
Unpasteurized juice
(May be labeled “fresh squeezed”
or “chilled”
Frozen concentrate, canned juices
OR refrigerated juices labeledas
pasteurized
Raw sprouts
Fresh vegetables (well cleaned)
or cooked sprouts
Raw or undercooked eggs
Eggs that are cooked until both
the white and yolk are firm
Undercooked meat, poultry
or seafood
Fullycooked meat, poultry
and seafood
Authors: Patricia Kendall and Mary Schroeder, Colorado State University;
Lyida Medeiros and Janet Buffer, The Ohio State University
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
This material was based on work was supported by the National Integrated Food Safety Initiative,
13
Lesson One
Add and Apply (Chill, Use Quickly, Clean) .......... 6 minutes
Slides 28–32: Chill, use quickly, clean
Explain that there are 3 more easy steps that they can follow to help prevent
Listeria. These include:
1.chill: Keep your refrigerator between 35°F and 40°F
(1.7°C and 4.4°C).
•
Explain that unlike most bacteria,
Listeria can grow in the refrigerator. The
colder the refrigerator, the more slowly it
grows. Keeping your refrigerator between
35°F and 40°F (1.7°C and 4.4°C) will
help keep Listeria from growing in your
refrigerator, and won’t freeze your lettuce.
The best way to make sure that the inside
of your refrigerator is between 35°F and
40°F (1.7°C and 4.4°C) is to check it with
a refrigerator thermometer. A refrigerator
thermometer tells you the actual air
temperature inside the refrigerator. •
Slide 28:
Slide 28: Chill
Show participants what a refrigerator thermometer looks like. If available,
give each participant a refrigerator thermometer.
Slide 29: chill—Where to place the
refrigerator thermometer.
Or, show video on proper placement of
thermometer. If a refrigerator is available,
have participants decide where to place
the thermometer in the refrigerator.
Slide 29: Chill
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
14
Lesson One
• If the thermometer sits on the shelf, try to place it in the middle of the
refrigerator. If placing it on an inside wall of the refrigerator, be sure to place
it in a spot where you can read it.
• Once you place the thermometer in the refrigerator, wait 5 to 8 hours to
allow the thermometer to adjust to the refrigerator’s air temperature.
• Make sure your refrigerator thermometer reads between 35°F and 40°F
(1.7°C and 4.4°C). If it reads 40°F (4.4°C) or higher, adjust the refrigerator
temperature control dial to a colder setting. Check it again in 5 to 8 hours.
2.use quickly: Use Refrigerated, Ready-to-Eat foods as soon
as possible.
Slide 30: use quickly—Use Refrigerated,
Ready-to-Eat foods as soon as possible.
(You may also pass out real labels of
refrigerated, ready-to-eat foods like lunch
meats, hot dogs, milk products, cheese
products, tuna salads, etc.) Have participants
find the use by or sell by dates on the labels.
•
Explain the importance of checking the
“sell by” or “use by” labels on refrigerated,
ready-to-eat foods and not buying foods
that are past the dates on the label. Once
home, the longer products are stored in the
refrigerator, the more chance Listeria has
to grow. •
Reinforce that during pregnancy
they should avoid some refrigerated,
ready-to-eat foods, like salads made in
the store, e.g., ham salad, chicken salad,
egg salad, seafood salad, or potato salad. Slide 30: Use quickly
Slide 31:
Slide 31: Use quickly
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
15
Lesson One
•
For unopened products like hot
dogs, it’s best to freeze or use within
2 weeks of purchase. Once opened, use
or freeze the food within 3 to 4 days, or
throw away. •
Leftovers can also have Listeria.
Discuss the importance of putting
leftovers in small meal-sized containers,
labeling them with the contents and a
use-by date, and putting in the refrigerator
as soon as possible after the meal.
Leftovers should be refrigerated within
two hours of preparing and serving.
Leftovers should be used within 3 to 4
days. If leftovers are best eaten hot, be
sure to reheat them to steaming hot or
165°F (74°C).
Slide 32:
Slide 33:
Making it Work: Have participants talk about
what they can tell about the safety of the
food from the labels, and how they would
handle that food.
Slide 32: Use quickly
Slide 33: Use quickly
3.Clean the refrigerator often.
Slide 34: Clean the refrigerator often.
•
Explain that it’s important to clean your
refrigerator regularly, about every 2 to 3
months. Clean the inside walls and
shelves with hot water and dish soap;
then rinse with a clean wet cloth. Dry
with a clean cloth or paper towel.
Slide 34: Clean
• If something spills in your refrigerator, wipe it up immediately with a clean
cloth or paper towel. This is particularly important, so Listeria doesn’t have
a place to grow and then spread to other foods. HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
16
Lesson One
Making it Work: Working with a partner, have participants talk about how and
how often they clean their refrigerator. After a couple of minutes, have them
share any ideas they have to make refrigerator cleaning easier.
Review and Away ............................................... 4 minutes
Using the handout Pregnancy and Foodborne Illness or Protect Your Baby
and Yourself From Listeriosis, review the main points of the lesson.
Goal setting:
Slide 35: Goals for the Week
Ask participants to:
• Check their package labels to be sure their
soft cheeses are made with pasteurized milk.
• Clean out their refrigerator, discarding all
products that are past their “use by” date.
Slide 35: Goals for the week
Slide 36: Have participants write the date
and time of the next lesson.
Preview of next lesson:
Tell participants that the next lesson is about
Toxo and the importance of cleaning and
sanitizing your kitchen surfaces.
Slide 36: See you next time!
Thank participants for coming and let them
know that you look forward to seeing them
at the next lesson.
HAVE A SAFE PREGNANCY: FOCUS ON LISTERIA
17
This material was based on work was supported by the National Integrated Food Safety Initiative,
U.S. Department of Agriculture Cooperative State Research, Education and Extension Service,
project 2006-51110-03663
© Healthy Baby, Healthy Me, 2011, Ohio State University Extension and Colorado State University Extension 
`