By Mackenna Moralez, Associate Editor

A Listeria outbreak linked to Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes has spread across 21 states, largely affecting senior care facilities. Of the 38 reported cases, 37 people have been hospitalized, and 12 deaths have been reported. The company has recalled the 4 oz. version of the drinks. 

The FDA and CDC are collaborating with state and local partners to investigate the outbreak. According to a notice on the FDA’s website, the agency has conducted an onsite inspection and collected environmental and product samples at Prairie Farms Dairy Inc. In Fort Wayne, In. Three of the environmental swabs collected tested positive for Listeria monocytogenes, while Genome Sequencing analysis determined that the bacteria in the samples closely relate to the strain that is causing illnesses. 

However, the FDA investigation found that the outbreak is not new and that cases date all the way back to 2018, making it a years-long public health crisis. According to The Washington Post, 20 cases of Listeria infection were reported between 2024 and 2025, prompting officials to contain the spread of infection. 

According to the Mayo Clinic, Listeria infection is a foodborne bacterial illness that seriously affects pregnant women, people older than 65 and people with weakened immune systems. The bacteria can survive freezing temperatures, so people who are at higher risk of serious infections should avoid eating foods that are likely to contain the listeria bacteria. 

Related: Improving Infection Control in Long-Term Care Facilities

Listeria infections can occur up to 30 days after exposure of the bacteria. Symptoms of infection include: fever, chills, muscle aches, nausea and diarrhea. Early symptoms can mimic other conditions, potentially delaying treatment.  

Food safety must remain at the top of mind in hospitals and other healthcare facilities. These kitchens have the added stress of providing vital nourishment to immunocompromised individuals, so if a mistake is made, it can risk further illness, extended length of stay or even cause death. 

Following basic food safety rules can help prevent the spread of infection. This includes:   

• Washing hands with warm, soapy water before and after handling or preparing food. 
• After cooking, use hot, soapy water to wash utensils, cutting boards and other food preparation surfaces. 
• Clean raw vegetables before cooking or consumption. 
• Cook food thoroughly by using a food thermometer to ensure meat, poultry and egg dishes are at a food-safe temperature. 

The FDA is urging senior care facilities that have purchased the shakes to not serve them out of precaution. According to a study by the American Journal of Infection Control, foodborne illness outbreaks in healthcare facilities lead to a higher rate of hospitalization and mortality rates as compared to outbreaks within the general public. According to Forbes, there are several systemic factors that contribute to delayed responses in senior care facilities. For example, a lack of dedicated food safety staff can lead to delays in pulling recalled items off the shelves, potentially leading more residents to consume contaminated food. In addition, most foodborne illness symptoms mimic other health issues, causing misdiagnoses.  

Facility professionals should re-evaluate food safety plans every year or when significant changes are made to suppliers, menus or if a foodborne illness event occurs. Managers should regularly communicate with suppliers to ensure that they are complying with legal requirements and appropriate food safety management standards. Implementing regular audits between the facility’s management team and food preparation facilities can ensure that food is handled safely so that the vulnerable patients and residents don’t get sick.  

Mackenna Moralez is the associate editor of the facilities market and the host of the Facilities in Focus podcast.