Implementing an effective Listeria environmental monitoring program enables knowledge of where Listeria can enter, harbor, and move through a facility, which is the first step toward keeping the pathogen on the run and not allowing it to impact production surfaces or finished product.

Pseudomonas biofilms can aid the survival of Listeria monocytogenes cells even after disinfection, according to a recent study.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has updated its Best Practices Guidance for Controlling Listeria monocytogenes in Retail Delicatessens.

The U.S. Food and Drug Administration (FDA) recently released the findings of a sampling assignment that collected and tested ready-to-eat (RTE) dips and spreads with the aim of determining the presence of Listeria monocytogenes and Salmonella.

A recent bill submitted by the U.S. House of Representatives’ Committee on Appropriations included text mandating the U.S. Food and Drug Administration (FDA) to unify its Human Foods program under a single Deputy Commissioner and urges a new approach for Listeria monocytogenes regulation, among other directives.

A recent study has demonstrated the ability of Listeria monocytogenes to develop persister cells under produce packinghouse conditions, as well as persisters’ susceptibility to chlorine treatment where antibiotics fail.

A recent study aiming to describe the impact of the COVID-19 pandemic on cases of foodborne enteric diseases in Canada found a considerable reduction in cases in 2020 compared to pre-pandemic levels.

Health Canada has completed its update of the Canadian Policy on Listeria monocytogenes in Ready-to-Eat (RTE) Foods.

Through sampling activities and whole genome sequencing (WGS) analysis, a recent research project funded by the Center for Produce Safety (CPS) revealed insights about the movement of L. monocytogenes across a processing facility, the persistence of the pathogen, and the efficacy of biocides and sanitation practices.

Similar to the gut microbiome, foods have a diverse community of indigenous or native microbes that reside on a food product. These microbes are influenced by changes in temperature, salinity, pH, oxygen, and exposure to other organisms, resulting in shifts in the bacterial population proportions. These dynamics can be further influenced by adding new bacteria—or bacteria already present in greater proportions—to help influence and improve food safety and quality.