A recent study conducted by scientists from the Quadram Institute and the UK Health Security Agency has revealed that, despite cleaning and sanitation, Listeria monocytogenesbacteria are able to persist in ready-to-eat (RTE) food production environments. The study is part of ongoing research to better understand what causes L. monocytogenes to persist in RTE food settings following a fatal UK foodborne illness outbreak in 2019 linked to RTE hospital food contaminated by the pathogen.
Led by María Díaz, Ph.D., M.Sc., the scientists conducted their research at a RTE food factory with a history of recurrent L. monocytogenes detection in certain non-food-contact areas of the facility. Over a ten-week period, the team sampled the floor of the factory’s preparation area, where ingredients were kept at 4 °C, and a production area where food packaging and assembly took place, and the food was kept at 10 °C. Sampling was conducted both before and after cleaning. The scientists cultured the samples and subjected isolates to genetic sequencing.