Nationwide Pasta Recall Sparks Listeria Outbreak: 27 Sick, One Death in Oregon

A multistate outbreak of Listeria monocytogenes tied to precooked pasta used in ready-to-eat meals has led to dozens of illnesses and at least one confirmed death in Oregon — and federal health agencies warn more cases and additional fatalities may be linked as investigations continue. The Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA) and state health departments are working with manufacturers and grocery chains to identify affected lots, expand recalls and get potentially contaminated products off shelves and out of consumers’ refrigerators.

What happened — the quick timeline

• Initial detections and recall: Investigators traced the outbreak to precooked pasta supplied by Nate’s Fine Foods of Roseville, California, after Listeria was found in pasta samples used in prepared meals produced by FreshRealm and sold under several well-known retail brands. A supplier recall and subsequent distributor/retailer recalls were announced in late September and expanded as traceback and lab work continued.
• Illness reports: As of the most recent federal update, public health officials reported 27 laboratory-confirmed infections across multiple states connected to the outbreak. Hospitalizations and deaths have been reported; one death has been specifically confirmed in Oregon among the reported cases. (Federal counts change as new cases are reported and investigations refine links; see CDC and FDA pages for the latest totals.)
• Ongoing investigation: The CDC and FDA continue to collect clinical, epidemiological and whole-genome sequencing data to determine the exact scope of contaminated products, how contamination occurred and whether additional products or production lots are implicated. Officials are also working with retailers to identify and remove affected ready-to-eat meals from store inventories.

Where the contamination came from

Public health and regulatory officials say evidence points to contaminated pre-cooked pasta as the common ingredient in multiple ready-to-eat meals that have made people sick. Samples of pasta taken during routine testing at FreshRealm’s production chain and at supplier facilities tested positive for Listeria monocytogenes, and whole-genome sequencing is being used to determine whether the strains match those found in sick people. The implicated pasta types include fettuccine, linguine and farfalle (bowtie) that were distributed to meal producers and used in heat-and-eat entrees and deli-style pasta salads sold by national and regional retailers.

Companies involved in the chain include the pasta supplier (Nate’s Fine Foods), a major prepared-meal manufacturer (FreshRealm), and multiple grocery brands and meal kit/ready-to-eat labels that sourced the pasta or purchased finished meals for retail sale. Because the pasta was an ingredient rather than a standalone retail item in many cases, the contamination affected a wide range of products sold under different store brands and packaging — increasing the challenge of identifying and removing every affected lot.

Brands and products consumers should check

Retail and manufacturer recalls have covered a range of ready-to-eat pasta meals, deli pasta salads and frozen heat-and-eat entrees. Affected items have appeared in stores nationwide, sold under a variety of brands and private labels. Some examples of retailers and brands that have had products recalled or pulled include:

• Marketside (Walmart)
• Trader Joe’s
• Home Chef
• Scott & Jon’s
• Sprouts (smoked mozzarella pasta salads)
• Kroger, Albertsons (deli pasta salads)
• Other supermarket deli and prepared meal labels that used the supplier’s precooked pasta

Consumers should check product labels for lot codes, “best by” dates and establishment numbers listed in recall announcements; if you see a match for an item in your refrigerator or freezer, do not eat it — discard it or return it to the place of purchase for a refund. The FDA and retailers have published lists of recalled products on their websites and through press releases.

Why Listeria is especially dangerous

Listeria monocytogenes is a bacterium that can cause severe illness called listeriosis. Unlike many other foodborne pathogens, Listeria can grow at refrigerator temperatures, which is why ready-to-eat refrigerated items and deli-style foods can be high-risk when contamination occurs. Symptoms often begin within a few days to a few weeks after consuming contaminated food and can include fever, muscle aches, nausea and diarrhea; in severe cases, infection can spread to the nervous system, causing headache, stiff neck, confusion, loss of balance and convulsions.

Certain groups are at much higher risk of serious outcomes:

• People aged 65 and older
• Pregnant people (infection can cause miscarriage, stillbirth or severe neonatal illness)
• Infants and young children
• People with weakened immune systems due to medical conditions or treatments

Public health officials are urging anyone in these higher-risk groups to carefully discard or return recalled products and seek medical attention promptly if they develop concerning symptoms after consuming potentially affected foods.

What to do if you have or suspect you have an affected product

1. Check your fridge and freezer now. Look for any deli-style pasta salads, refrigerated or frozen heat-and-eat pasta entrees, and packaged prepared meals that match recall lists. Pay attention to brand names, product descriptions, lot codes and “best by” dates published in recall notices.
2. Do not taste or reheat to “test.” Listeria contamination cannot be reliably detected by sight, smell or taste. If a product is part of the recall, do not eat it. Reheating may kill bacteria in some cases, but many recalled items are not meant to be reheated and reheating will not make returning or discarding unnecessary. Follow the recall guidance.
3. Discard or return the product. Safely throw away recalled items in a sealed container or return to the place of purchase for a refund if the store offers that option. Clean and sanitize any surfaces or containers that contacted the product to avoid cross-contamination — use hot, soapy water and a kitchen sanitizer if available.
4. If you’re sick, call your healthcare provider. If you consumed an affected product and develop fever, muscle aches, or gastrointestinal symptoms — especially if you are pregnant, elderly, or immunocompromised — contact a healthcare professional right away. Early diagnosis and treatment (often with antibiotics) can reduce the risk of severe complications.

How agencies investigate and link cases

Investigators use a combination of methods to link illnesses to contaminated foods:

• Epidemiologic interviews: Public health staff interview sick people to learn what foods they ate before becoming ill; patterns in those interviews point to likely vehicles.
• Laboratory testing and whole-genome sequencing (WGS): Clinical isolates from patients and samples taken from foods or processing environments are sequenced. Highly similar genetic fingerprints support a common source.
• Traceback investigations: Officials follow the supply chain backward from the retail point to identify a common supplier, ingredient lot or production facility.

Whole-genome sequencing has become essential in recent years for definitively linking illnesses to specific products and production lots; it helps agencies decide whether to expand recalls and target inspections to specific facilities or processes.

What regulators and companies are doing

The FDA and USDA, together with state health departments, have stepped up inspections and sampling at implicated facilities and along the distribution chain. Companies that received the suspect pasta have expanded recalls and alerted retailers and customers; retailers in turn have removed affected products from shelves and issued consumer advisories. Some firms have also announced internal reviews of their sanitation, handling and supplier-control procedures.

Federal agencies emphasize their priority is protecting public health and that recall expansions or new announcements can happen quickly as new test results or case reports arrive. Consumers should consult CDC and FDA outbreak pages for the most current lists of recalled products and guidance.

Personal stories and the human toll

Behind the numbers are people who became seriously ill — and families grieving lost loved ones. In Oregon, a confirmed fatality tied to the outbreak has renewed calls from advocates and clinicians for stricter oversight of ready-to-eat food production and better testing and reporting practices. Listeriosis is particularly devastating in pregnancy; the outbreak has already included a report of a pregnancy loss tied to infection. Those human impacts are why quick recalls, transparent reporting and accessible consumer guidance matter.

How to reduce your risk in the future

• Prefer freshly cooked meals if you are in a high-risk group. While many refrigerated ready-to-eat products are convenient, they are more vulnerable to contamination that can persist at refrigeration temperatures.
• Check recall notices regularly. Sign up for email alerts from the FDA, CDC or your state health department, or follow trusted news sources for recall updates.
• Practice safe fridge hygiene. Keep refrigerators at 40°F (4°C) or below, clean spills promptly, and avoid cross-contamination between raw foods and ready-to-eat items.
• Demand transparency from suppliers and retailers. Consumers and public interest groups often push for clearer traceability and quicker public disclosure when an ingredient is implicated in illnesses. The current outbreak highlights the complexity of modern food supply chains and the need for stronger checks.

Final note — check the authoritative sources

Numbers and product lists in an active outbreak can change rapidly as new illnesses are reported and traceback work progresses. For the most current information and full lists of recalled products, consult the CDC outbreak investigation page and the FDA recall page. If you have a product you suspect is recalled and you or a family member becomes ill, contact your healthcare provider and your local health department.