Listeria monocytogenes is a major microbiological threat in the meat industry, especially in ready-to-eat products that aren’t cooked before consumption. Due to the increase in listeriosis cases in the EU (15.9% more cases in 2022 compared to 2021), the EU has strengthened regulations.
The amended Regulation (EC) 2073/2005 introduces stricter Listeria control throughout the shelf life of products. The new EU regulatory framework (Reg. 2025/179) also introduces the obligation to collect and share results of WGS (whole genome sequencing) of Listeria strains during outbreaks.
In the US as well, the USDA–FSIS has announced that from 2025 it will further test all types of Listeria in ready-to-eat products and the environment, with positive findings requiring strong corrective actions.
Shelf-life and Listeria become a key topic: producers of ready-to-eat meat products must:
1 – Validate the shelf life of their products (through challenge tests or predictive models).
2 – Enhance monitoring and sanitation.
3 – Systematically document procedures.
EU regulations for Listeria 2025
In the EU, the new Regulation expands the responsibility for L. monocytogenes across the entire supply chain. According to amendments to Regulation 2073/2005, for RTE products that may support the growth of Listeria, the 100 cfu/g limit no longer applies. Instead, if the producer cannot prove that Listeria will not exceed this level throughout the shelf life, the product on the market must be Listeria-free in 25 g at any time (zero-tolerance).
This change comes into effect on July 1st 2026 and ensures more consistent microbiological safety of meat from production to consumer. This means that meat producers must now plan and document valid challenge tests or predictive modelling that confirm a safe shelf life.
The new EU rule (2025/179) requires authorities to collect Listeria strains from outbreaks and perform whole genome sequencing (WGS). When a product is linked to a potential case, producers are expected to proactively share their test results and sequencing data to ensure transparency and consumer trust. This connects food labs to a European database, helping identify outbreak sources faster.
FSIS rules for Listeria from 2025
In the USA, FSIS is implementing a new Listeria control strategy in the meat industry starting January 2025. All random testing of RTE products, surfaces, and the environment will be expanded to include *all types of Listeria* (not just L. monocytogenes). The detection of any type of Listeria is considered a signal of inadequate sanitation: plants will be required to immediately carry out intensive sanitation, cleaning, and environmental control according to §9 CFR 416.15.
FSIS will also conduct weekly checks on risk factors (structural changes, cleanliness conditions, presence of moisture, etc.) in facilities and enhance inspector training in Listeria program audits. In this way, every RTE product manufacturer in America must ensure that **the finding of non-monocytogenes Listeria** triggers an examination and correction of the hygiene plan before the product is released to market.
What manufacturers need to do?
Meat product manufacturers need to immediately adjust their procedures to comply with new standards.
Key steps include:
1. Validation of shelf life and Listeria: Plan and conduct challenge tests or predictive models on RTE products. This involves inoculating the products with L. monocytogenes strain or analytically simulating growth to demonstrate that Listeria does not exceed 100 cfu/g by the end of the declared shelf life. If the limit cannot be experimentally proven, the product must be approved only if it always meets the criterion of ‘not detected in 25 g’.
2. Monitoring and detection: Regular sampling of finished products and surfaces (nutrient substrate, various test strips) according to HACCP protocols. In the EU system, it is necessary to sample all possible sources of pathogens and, if needed, conduct sequencing of isolates. In the US, testing for all Listeria spp. is also required and records of positive findings must be kept.
3. Sanitation and hygiene: In the case of a positive Listeria finding (even some benign types), immediately carry out decontamination. This means enhanced cleaning, disinfection, repair of equipment, and improving staff flow to prevent the establishment of Listeria breeding grounds. This way, further contamination of the production line is prevented.
4. Documentation and training: Thoroughly document all procedures and results. This includes recording the outcomes of challenge tests, predictive calculations, environmental analyses, and all sanitation steps. Regularly update the HACCP plan and conduct internal audits. Ensure that staff are trained on new regulatory requirements (EU and FSIS).
5. Regular audits: Monitor updates to regulations and agency recommendations. Be prepared to demonstrate compliance to regulators, including documented shelf-life validations, cleaning records, sampling protocols, and WGS data records if necessary.
What products does Quantum Satis offer for the control of Listeria in meat products?
Predictive analysis as a “challenge test” alternative
Challenge tests where a product is intentionally contaminated with a pathogen like Listeria and monitored over time can be slow and costly. Predictive models offer a faster alternative by simulating how Listeria behaves based on factors like temperature, pH, preservatives, and packaging.
For example, the DMRI Predict platform from the Danish Technological Institute uses data from hundreds of shelf-life studies and challenge tests to predict whether Listeria will grow in a specific meat product. This helps manufacturers quickly decide whether they need to run a new challenge test or if they can simply adjust the recipe or shelf life.
Predictive models can cut down on testing costs and time making food safety decisions quicker and more efficient.
Innovative solutions for listeria inhibition
We offer innovative and natural ingredient which includes solution formulated to delay and prevent the growth of both spoilage and pathogenic microorganisms. Its application can prolong product shelf life, preserving its aroma, flavour and colour for longer, as well as providing greater food safety without the need to resort to chemical preservatives.
We invite you to book consultations to learn more about our offers. Please contact us at info@qsproduct.com.
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