In a troubling development, federal health authorities have confirmed a multistate outbreak of Listeria monocytogenes tied to ready-to-eat (RTE) foods produced by Fresh & Ready Foods LLC, based in San Fernando, California. The outbreak has already resulted in ten hospitalizations and one death, with cases reported across at least two states. One of the affected individuals was a pregnant woman whose illness tragically resulted in fetal loss. As investigators continue to trace the scope of contamination, consumers are urged to take the threat seriously—especially those who are most vulnerable to this dangerous pathogen.
What Happened and Where
The outbreak investigation began in May 2025, when the FDA and CDC noted an unusual pattern of listeriosis cases in Arizona and California. Through routine surveillance and whole-genome sequencing, investigators identified that the bacterial strain found in patients was an exact match to samples collected from production surfaces inside Fresh & Ready’s manufacturing facility.
As of mid-June, there were 10 laboratory-confirmed cases, all requiring hospitalization. Tragically, one patient died, and another—a pregnant woman—experienced fetal loss. Given Listeria’s long incubation period and the widespread distribution of the contaminated food, health officials believe the actual number of cases is likely higher but underreported.
What Products Were Recalled
On May 10, 2025, Fresh & Ready Foods LLC issued a voluntary recall of 86 different RTE items, including:
- Sandwiches
- Protein snack boxes
- Pasta salads
- Wraps and salads
- Packaged fresh meals
These products were sold under multiple brand names, including Fresh & Ready Foods, City Point Market Fresh Food to Go, Fresh Take, and Crave Away. The recalled items had “Use By” dates ranging from April 22 to May 19 and were distributed in a wide variety of settings: hospital cafeterias, vending machines, airport stores, hotels, convenience retailers, and institutional food providers in California, Nevada, Arizona, and Washington.
This broad reach greatly elevated the public health risk, especially considering that many consumers of these grab-and-go products are in vulnerable settings—patients, travelers, or workers with limited food prep options.
Why This Matters: The Hidden Risk in RTE Foods
Ready-to-eat foods are designed to be consumed without additional cooking. That convenience, while appealing, also means there is no “kill step”—no final opportunity to destroy harmful bacteria through heat. If contamination occurs during preparation, packaging, or storage, those pathogens go directly into the hands of the consumer.
This is especially concerning with Listeria monocytogenes, which, unlike many other foodborne pathogens, can thrive in cold environments. Even refrigeration does not stop its growth. That’s why sanitation and routine testing at the manufacturing level are absolutely critical. Any lapse in cleanliness can allow bacteria to settle into equipment or surfaces and contaminate multiple batches of food.
How the Contamination Happened
According to the FDA’s preliminary findings, Listeria was detected on production equipment inside Fresh & Ready’s San Fernando facility as early as March 2025. Despite this warning sign, no effective corrective action was implemented at the time. As a result, contamination persisted and eventually reached finished products that were distributed widely throughout the region.
This kind of systemic failure is not uncommon. Even in facilities that conduct routine environmental monitoring, a slow response or misinterpretation of results can allow pathogens to linger for weeks—or even months—before an outbreak is identified. By the time illnesses are reported and linked to a common source, thousands of potentially contaminated products may already be in consumers’ homes.
Who Is Most at Risk?
While Listeria infection (listeriosis) can affect anyone, certain populations are especially vulnerable to severe illness:
- Pregnant women: 10 times more likely to be infected; infection can lead to miscarriage, stillbirth, or life-threatening illness in newborns.
- Adults over 65: Account for over half of all listeriosis cases.
- People with weakened immune systems: Including those with cancer, diabetes, HIV, or on immunosuppressive treatments.
In this outbreak, both a fatal case and a pregnancy-related loss have already been reported. The 100% hospitalization rate among confirmed cases highlights just how serious this pathogen can be, particularly when it enters settings like hospitals, clinics, or care homes where immune-compromised individuals may rely on prepackaged meals for nutrition.
What You Should Do
If you’ve recently purchased RTE items from vending machines, hospitals, or convenience stores—especially in the affected states—here’s what you need to do immediately:
- Check labels: Look for products from Fresh & Ready, Fresh Take, Crave Away, or City Point Market with “Use By” dates from April 22 to May 19.
- Do NOT eat them: Discard recalled items immediately. Do not attempt to freeze or reheat them.
- Clean thoroughly: Sanitize shelves, drawers, or lunchboxes where these products were stored using hot, soapy water followed by disinfectant.
- Monitor for symptoms: Listeria can take 1 to 4 weeks (sometimes longer) to cause symptoms, including fever, fatigue, nausea, diarrhea, muscle aches, and confusion. If you are pregnant, elderly, or have a weakened immune system and believe you may have been exposed, seek medical advice right away.
How Manufacturers Can Prevent This
The Fresh & Ready outbreak illustrates how critical it is for manufacturers to maintain rigorous food safety protocols—especially when handling cold foods with no cook step. Best practices include:
- Routine environmental testing: Facilities must regularly swab and test surfaces where food is processed or packaged.
- Immediate corrective action: If Listeria is found, equipment should be taken offline, sanitized, and retested before production resumes.
- Traceability systems: Modern tracking allows faster recalls and consumer alerts when contamination is discovered.
- Kill-step alternatives: High-pressure processing (HPP) is one emerging technique that can help inactivate bacteria in packaged cold foods.
A Larger Food Safety Conversation
This outbreak is part of a broader trend: as Americans consume more grab-and-go meals, the risks associated with improperly handled RTE foods increase. Unlike outbreaks from undercooked meats, these incidents involve items we expect to be safe right out of the package. And that’s what makes them so dangerous—there’s little consumer control over what happens before purchase.
Public health officials urge consumers to stay informed through FDA and CDC alerts and encourage foodservice operators to reassess their vendors’ safety protocols.
Final Thoughts: A Wake-Up Call for Cold Foods
Listeria outbreaks like this one underscore a truth many overlook: just because food is refrigerated doesn’t mean it’s safe. Cold isn’t clean. Convenience doesn’t guarantee safety. And the price of overlooking a recall or failing to act on symptoms can be tragic.
If you’ve bought ready-to-eat foods recently from hospitals, hotels, vending machines, or airport kiosks—check the label. Take the time to clean out your fridge. Dispose of questionable items. And if symptoms arise, don’t wait to see a doctor.
Staying informed and taking small, proactive steps can help prevent serious illness—or worse.
