Texas Listeria Outbreak: What Professional Kitchens Need to Know

What We Know About the Texas Listeria Outbreak

In February 2025, the FDA reported a Listeria monocytogenes outbreak linked to frozen supplemental shakes distributed to healthcare facilities and retail locations in Texas and beyond. While the investigation is ongoing, the potential health impact is significant, particularly for vulnerable populations such as pregnant women, older adults, and those with weakened immune systems.

 Read the full FDA report here: Texas Listeria Outbreak Investigation

This isn’t the first time Listeria has been a problem in the food industry. Known for its ability to thrive in cold environments, this bacteria has been responsible for deadly foodborne illness outbreaks in the past, particularly in ready-to-eat foods like deli meats, unpasteurized dairy, and pre-cut produce.

For professional kitchens, the biggest concern is that Listeria can spread silently—surviving on contaminated food, kitchen surfaces, and even inside refrigerated storage units. That’s why food service managers need to take immediate precautions to prevent contamination.

Why Listeria is a Serious Risk in Professional Kitchens

Unlike some foodborne bacteria that require warm conditions to grow, Listeria monocytogenes is particularly dangerous because it thrives in cold environments. This means it can spread inside refrigerators, walk-in coolers, and food prep stations, even when kitchens are following basic food safety guidelines.

Once Listeria enters a kitchen, it can be difficult to eliminate without strict sanitation procedures. If contaminated food is unknowingly served, customers may not realize they’ve been exposed until weeks later—as Listeria infection symptoms can take up to 70 days to appear.

According to the FDA, symptoms of Listeriosis (Listeria infection) can include:

• Fever and muscle aches
• Nausea and diarrhea
• Severe complications like sepsis or meningitis in high-risk individuals

 More on Listeria prevention from the FDA: Listeria: What You Need to Know

For restaurants and food service operators, one Listeria case linked to your kitchen could lead to serious health department violations, lawsuits, and damage to your reputation. Prevention isn’t just about food safety—it’s about protecting your business.

How Food Service Operators Can Prevent Listeria

The good news? Listeria contamination is preventable—but it requires strict protocols and a proactive approach.

Here are the critical steps every professional kitchen should take:

1. Identify and Remove Contaminated Food

With the Texas Listeria outbreak linked to frozen supplemental shakes, food service operators should immediately check their inventory and remove any recalled products.

The FDA recommends that food service businesses should:

• Dispose of affected items properly
• Deep clean and sanitize any surfaces that came into contact with contaminated food
• Check supplier recalls regularly to stay updated

 Get FDA safety tips for handling outbreaks here: Food Safety During an Outbreak

2. Keep Listeria Out of Your Kitchen with Proper Storage

Because Listeria thrives in cold environments, storage protocols should be more than just keeping food cold.

• Store perishable foods at or below 40°F (4°C)
• Keep raw meats, dairy, and ready-to-eat foods separate
• Use FIFO (First In, First Out) to ensure older products are used first

Even a small lapse in food storage can provide the conditions for Listeria to spread and multiply.

3. Implement a Strict Cleaning & Sanitation Routine

One of the biggest mistakes professional kitchens make is underestimating how easily Listeria bacteria can linger. Unlike some bacteria that die off quickly, Listeria sticks to surfaces and thrives in hard-to-reach areas.

• Sanitize all prep areas, utensils, and slicers daily
• Deep clean walk-in coolers and fridges weekly
• Use Listeria-effective disinfectants on all kitchen surfaces

4. Train Employees to Follow Listeria Prevention Protocols

Even with strong food safety policies, one mistake by an uninformed employee can put your entire kitchen at risk.

• Require handwashing before food prep and after handling raw food
• Train employees to recognize symptoms of foodborne illness
• Ensure sick food handlers stay home

What to Do If Your Kitchen Has Been Exposed to Listeria

If your kitchen has handled any of the recalled foods from the Texas Listeria outbreak, take these immediate steps:

1. Stop using any contaminated ingredients
2. Sanitize all equipment, surfaces, and storage areas
3. Dispose of recalled products safely—do not serve, donate, or repurpose them
4. Contact your local health department for guidance
   

Even if you haven’t handled contaminated products, now is the time to double down on food safety to protect your customers and your reputation.

The Bottom Line: Stay Ahead of Listeria Risks

The Texas Listeria outbreak is a wake-up call for food service operators to reinforce best practices in food handling, storage, and sanitation. Even one small slip-up can lead to serious consequences, so it’s critical to take food safety seriously.

By following strict sanitation, storage, and employee training protocols, professional kitchens can keep Listeria out and maintain a safe, compliant food service environment.