The Food and Drug Administration (FDA) said on Friday that they are recalling over 400 different food items owing to the suspected presence of listeria infection. These goods include ready-to-eat sandwiches, salads, yoghurts, and wraps.

The Fresh Ideation Food Group, based in Baltimore, is recalling certain products that were distributed between January 24 and January 30 in the states of Connecticut, Maryland, Massachusetts, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia, and Washington, District of Columbia. According to the notice made by the corporation as of Friday, there had been no cases of sickness recorded.

According to the notice, the recall was carried out after the business discovered that environmental samples had been contaminated with Listeria monocytogenes.

All of the recalled items have the words “Fresh Creative Cuisine” printed at the bottom of the label and a “fresh through” or “sell through” date that falls between January 31 and February 6. The products are marketed and sold under dozens of different brand names.

Consuming food that has been tainted with listeria may lead to a dangerous illness with symptoms such as fever, headache, stiffness, nausea, and diarrhoea. Additionally, pregnant women who have this infection may experience a miscarriage or stillbirth. According to the Centers for Disease Control and Prevention (CDC), the incubation period for listeria infections ranges from one to four weeks after consuming food tainted with the bacteria; however, symptoms might manifest themselves earlier or later.

According to the CDC, pregnant women, newborn children, those over the age of 65, and those with compromised immune systems are at the greatest risk of developing a severe illness.

Food that does not need cooking or preparation. Products like deli meat and cheese are especially vulnerable to contamination with listeria and other types of germs. Even when the food is refrigerated, germs may grow if it is not maintained at the appropriate temperature throughout distribution and storage, if it is handled poorly, or if it was not prepared to the necessary temperature from the beginning.

According to Darin Detwiler, a professor of food policy at Northeastern University, the additional risk associated with ready-to-eat foods is that “people are not going to take a kill step,” such as cooking, which would kill dangerous bacteria. In other words, people are not going to cook their food.

According to Detwiler, who cites recent high-profile food safety incidents involving items that were advocated and later cautioned against by influencers, social media has “played a huge part in terms of people understanding a lot more about food safety.”

“Consumer demand is compelling firms to make some adjustments, and it is forcing lawmakers to embrace new rules,” he adds, referring to efforts to improve the safety of our nation’s food supply.