Listeria These are rod-shaped bacteria that are widespread in the environment – in soil, plants, water, and production environments. They are primarily a human pathogen. Listeria monocytogenes, Listeriosis is caused by the causative agent of the disease. While relatively rare, the illness is often severe, particularly in pregnant women, newborns, the elderly, and immunocompromised individuals. Our training course provides the fundamentals of pathogens. Food Microbiology.
A problem for food processing companies is that L. monocytogenes can multiply even at refrigerated temperatures, form biofilms in humid areas, and thus become permanently established in equipment. Ready-to-eat foods such as smoked fish, raw milk cheese, deli salads, and cold cuts are particularly affected. To help production staff identify risks, a short [test/instruction/etc.] is recommended. L. mono-sensitization on.
The microbiological criteria are regulated by Regulation (EC) No. 2073/2005, which was recently tightened: For ready-to-eat foods that can promote the growth of L. monocytogenes, since July 2026, the requirement has been that the L. monocytogenes must be undetectable in 25 g throughout its entire shelf life, unless the manufacturer can demonstrate that the level will not exceed 100 CFU/g until the end of the shelf life. Consistent environmental monitoring, zoning concepts, and effective measures are essential. Cleaning and disinfection are therefore indispensable. Our guide shows you how to build such a concept. Listeria monocytogenes management.
