Bacteria Listeria monocytogenes remains a major challenge for the food industry, especially in ready-to-eat (RTE) foods. Their extraordinary ability to persist in processing environments, form resistant biofilms and multiply even at refrigeration temperatures close to 0°C, as well as tolerate high salt concentrations and other stress conditions, makes their control a constant and critical challenge for food safety and quality systems.
The entry The entry into force of Regulation (EU) 2024/2895, applicable from 1 July 2026, will mark a turning point for the food sector., by reinforcing the preventive approach in the control of Listeria and placing the validation of microbiological safety throughout the product's lifetime at the heart of the industrial strategy.
This new regulatory framework will pose a major challenge, especially for TEN/LAC food producers, which will should strengthen their environmental monitoring programmes, scientifically validate the absence or control of the pathogen during the commercial life cycle, It will also increase the need to optimise hygienic designs and incorporate more efficient preservation technologies. In addition, it will increase the need to develop challenge test, predictive models and combined conservation strategies capable of ensuring safety without compromising product quality.
Within our range of products for the food industry, DOMCA, After decades of experience in the study and control of Listeriosis, we analyse these changes from a technical and responsible perspective, accompanying the food industry in the understanding of the microbiological risk and in the development of preventive strategies adapted to each production reality.
New legislation on Listeria monocytogeneskey changes and impact on risk management
The Regulation (EU) 2024/2895 amends the Regulation (EC) No 2073/2005 in relation to the microbiological criteria applicable to Listeria monocytogenes in ready-to-eat foods that may support their growth. It aims to reinforce consumer protection throughout the entire shelf life of the product, not only at the time of manufacture.
In practice, the new rules create two different situations.
- If a company can demonstrate, by means of scientific studies and technical validation, that Listeria monocytogenes shall not exceed 100 cfu/g for the whole shelf life of the food, that is the applicable limit.
- But if you can't prove it, the criteria will be much stricter: Listeria monocytogenes shall be absent in 25 g of product.
This regulatory change reinforces the responsibility of the food operator, who will have to take a much more active role in assessing and managing the risk associated with L. monocytogenes. It will no longer be sufficient to meet an analytical criterion on time; it will be necessary to demonstrate, on a scientific and documentary basis, that the product will remain safe throughout its shelf life and under actual conditions of storage, distribution and consumption..
In this context, life cycle and durability studies will be of particular importance. challenge test and environmental monitoring programmes, fundamental tools to validate the behaviour of the micro-organism in each food matrix and production process.
This will require a review and strengthening of HACCP systems and supporting technical documentation, encouraging closer collaboration between the food industry, research centres and accredited laboratories. Prevention thus becomes the central focus of food safety control. L. monocytogenes in food ALC/RTE.
Technical challenges in the control of Listeria monocytogenes
The control of Listeria represents one of the greatest technical challenges for the food industry due to its high adaptability to adverse conditions. This micro-organism can persist in humid environments, survive on hard-to-reach surfaces and multiply even at refrigeration temperatures, increasing the risk in cold-preserved and ready-to-eat foods.
One of the main challenges lies in their ability to colonise niches within the production environment, such as drains, seals, conveyor belts, hard-to-clean equipment or areas where moisture and organic debris accumulate. In these areas, conventional cleaning and disinfection (L&D) procedures may not be sufficient if they are not properly designed, applied and verified. Therefore, the incorporation of complementary strategies and treatments that help to reinforce environmental control of the microorganism and reduce the risk of recontamination is becoming increasingly important.
In this context, environmental monitoring plays a key role. Systematic surface sampling, identification of critical points and monitoring of microbiological trends allow the detection of potential sources of contamination before the risk reaches the final product.
This approach is particularly critical in ready-to-eat (RTE/ALC) foods, where there is usually no further treatment capable of eliminating the micro-organism before consumption, especially in products subjected to operations such as slicing, handling or packaging after thermal processing.
DOMCA as a technological partner: prevention, knowledge and technical support.
In an increasingly demanding regulatory environment, there are no one-size-fits-all solutions. Effective microbiological risk management requires a case-by-case analysis, taking into account the food matrix, manufacturing conditions, processing environment, expected shelf life and the quality and safety objectives of each company.
With about 50 years of experience, at DOMCA we accompany the food industry from a technical, preventive and personalised approach. Our multidisciplinary team of microbiologists and food safety experts works on the development of integral preservation strategies based on barrier technology, combining different tools to reinforce microbiological safety and minimise the risk of recontamination in ready-to-eat foods.
From misting solutions and complementary environmental sanitisation treatments, to the design of conservation strategies adapted to each product and process, we approach microbiological control from an applied perspective based on scientific evidence.
In addition, we have our own network of work on this issue, built up over years of experience in R&D applied to the control of Listeria. This network integrates collaboration with pioneering food companies in regulatory anticipation, universities, research centres and specialised laboratories, allowing us to address shelf-life studies, challenge test, microbiological validation and commercial durability assessment with a technical, applied approach aligned with the new requirements of the sector.
This way of working allows us to provide knowledge in conservation, stability and microbiological risk management, always from a responsible, technical approach and aligned with the highest standards of food safety.
Frequently asked questions about Listeria monocytogenes and the new regulations
Which foodstuffs are most affected by the updating of the food law? Listeria monocytogenes?
The update affects in particular the ready-to-eat foods (ALCs) that may favour the growth of L. monocytogenes during their shelf life. These include chilled products, sliced products, ready meals, smoked fish, meat products cooked foods, cheeses and other foods that are consumed without further heat treatment.
How can a company integrate the new regulations into its HACCP plan?
Adaptation must start with a thorough review of the hazard analysis, process sensitivities, applied preventive measures and environmental monitoring programmes. However, one of the key aspects will be to demonstrate experimentally the performance of L. monocytogenes for each individual product. For this purpose, companies should rely on shelf-life studies, durability studies, and challenge test to scientifically validate whether or not the food can support the growth of the micro-organism throughout its commercial shelf-life. This validation shall be decisive in defining the applicable microbiological criterion. If the company can demonstrate, by means of validated technical documentation, that the bacteria will not exceed 100 CFU/g until the end of the shelf-life, it will qualify for this limit. If the company cannot demonstrate this robustly, the stricter criterion - absence in 25 g - must be applied.
In this new scenario, scientific documentation and experimental validation will no longer be a complementary element but will become an essential part of microbiological risk management and HACCP itself.
Why is it important to anticipate the risk of Listeria monocytogenes?
Because compliance does not depend only on a one-off analysis of the final product. The new regulation reinforces the need to demonstrate that control measures are effective on a sustained basis over time. Anticipation allows identifying risk points, validating preventive strategies and reducing the likelihood of incidents during the marketing of the product.
Conclusion
The regulatory update on Listeria monocytogenes reinforces the importance of anticipation, proper documentation of control measures and a preventive approach to food safety. In an increasingly demanding scenario, each product, process and manufacturing environment requires a specific technical assessment.
Are you reviewing your microbiological risk prevention and management strategies? Contact the team DOMCA technician and we will study your case on a personalised basis.
