The solution to Listeria monocytogenes problems in the food industry is product stabilization in combination with cleaning and disinfection

Listeriosis cases continue to rise due to Listeria monocytogenes contaminated ready-to-eat foods. Recent studies show that L. monocytogenes persistence in food processing environments is poorly explained by biocide tolerance but strongly linked to biofilm, equipment design, and repeated introduction from raw materials. Daily cleaning and sanitation practices can reset levels but cannot be relied on to eliminate the bacterium. Producers can in some cases control L. monocytogenes through in-package inactivation, e.g., by heat. However, for many products, efficient L. monocytogenes management can be achieved by adjusting preservation methods and/or shelf-life. Design of suitable approaches to stabilize products against listerial growth is now facilitated by validated predictive models and software. We suggest a voluntary label to communicate the safety of stabilized products to consumers. To decrease future outbreaks, implicated products should be characterized and evaluated using validated predictive models to adjust declared shelf-life and/or preservation to avoid unacceptable L. monocytogenes growth.