Many families prepare an abundant Lunar New Year's Eve dinner, often making extra to be eaten the following day as a symbol of "surplus year after year." A common misconception is that storing food in the refrigerator guarantees its safety, but this is not always true. A recent case involved a patient diagnosed with Listeria meningitis, with the cause traced back to leftover meals stored in the fridge.
According to reports, a 64-year-old man, reluctant to waste the considerable amount of food remaining from the family's New Year's feast, stored it in his refrigerator and consumed it over several days. On February 21, the elderly man began experiencing dizziness and headaches, initially attributing the symptoms to a common cold or fatigue. However, within half a day, his condition deteriorated rapidly: he developed convulsions, became disoriented and unrecognizable to family members, and spiked a high fever. He was urgently admitted to a hospital where he was ultimately diagnosed with Listeria meningitis.
Listeria monocytogenes is a bacterium widely present in nature, notable for its ability to thrive in cold temperatures. It can survive and multiply in refrigerated environments between 0°C and 4°C, and even persist in freezing conditions as low as -1.5°C. This pathogen often lurks in undercooked meats, dairy products, ready-to-eat salads, and frozen foods, spreading through cross-contamination during food handling—earning it the nickname "refrigerator killer."
Elderly individuals, pregnant women, infants, and those with compromised immune systems are particularly susceptible to Listeria infection. In these groups, the bacteria can enter the bloodstream, leading to severe conditions such as meningitis or sepsis, with a mortality rate of 20% to 30%. While healthy individuals may experience no symptoms or only mild, flu-like or gastroenteritis symptoms after infection, the bacteria pose a significant threat to vulnerable populations. For instance, pregnant women are 13 to 100 times more likely to be infected by Listeria.
Nutritionists and obstetricians frequently advise pregnant women to avoid raw foods and exercise caution with cold dishes. A senior obstetrician from a public health clinical center cited cases where pregnant patients infected with Listeria suffered tragic outcomes, including stillbirth.
According to guidelines from health authorities like the CDC, the following foods are at risk of Listeria contamination: items stored in the refrigerator for extended periods, including ice cream; certain unpasteurized cheeses or milk; raw egg-based sauces like mayonnaise; inadequately cooked bean sprouts; pre-prepared sandwiches or salads stored for too long; and undercooked meats, eggs, or seafood such as sashimi, marinated shrimp or crab, soft-boiled eggs, rare steak, and cured ham slices.
To avoid this potentially fatal bacteria, keep three key points in mind: First, high-risk groups, including pregnant women, the elderly, and those with chronic illnesses, should be particularly vigilant. Second, remember that refrigerators are not foolproof; use separate cutting boards and knives for raw and cooked foods, reheat leftovers thoroughly before consumption, and clean the refrigerator regularly, including the door seals. Avoid unpasteurized dairy products, soft cheeses, and ready-to-eat foods that haven't been sufficiently reheated. Third, seek medical attention promptly if symptoms such as severe headache, fever, vomiting—especially when accompanied by mental status changes like lethargy, confusion, or irritability—or convulsions occur; do not mistake these for a common cold.
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