The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have granted “Generally Recognized as Safe” (GRAS) status to INNEO, a food processing aid that uses antimicrobial peptides to eliminate Listeria monocytogenes in food.
A foodborne listeriosis outbreak linked to Boar’s Head ready-to-eat (RTE) deli products has sickened 34 people across 13 states, resulting in two deaths. A recall is in effect.
A study has identified significant deficiencies in existing quantitative risk assessment models for Listeria monocytogenes on produce, such as failure to consider important contamination factors in primary production, among other gaps.
To investigate the potential impact of more widespread adoption of food irradiation, CDC analyzed a decade (2009–2020) of U.S. foodborne illness outbreak data for four significant foodborne pathogens, and found 155 outbreaks linked to irradiation-eligible foods that had not been irradiated.
The European Commission has proposed amendments to EU regulations regarding allowable levels of Listeria monocytogenes in ready-to-eat (RTE) foods to apply to additional food business operators along the supply chain.
A recent study conducted by scientists from the Quadram Institute and the UK Health Security Agency has revealed that, despite cleaning, Listeria monocytogenes are able to persist in ready-to-eat (RTE) food production environments, supported by diverse bacterial populations that also remain stable over time.
A recent study has analyzed methods of environmental monitoring for Listeria monocytogenes in food production facilities, comparing two alternative methods against a traditional culture-based method.
A recent study has demonstrated the protection that multispecies biofilms provide to Listeria monocytogenes against sanitizers, and could help inform more effective sanitation procedures in food processing environments.
The European Food Safety Authority (EFSA) recently published a scientific opinion that identified the most relevant persistent microorganisms in food and feed production environments to be Salmonella, Listeria monocytogenes, and Cronobacter sakazakii, as well as risk factors and interventions associated with these pathogens.
The U.S. Centers for Disease Control and Prevention (CDC) recently published three new factsheets on Listeria monocytogenes for vulnerable populations.
