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Aug 18, 2025 - Foods

Listeria in Food - Prevention Tips for Manufacturers and Consumers

In several ready-to-eat foods, the bacterium Listeria monocytogenes was recently detected. Although the cases currently do not require a widespread recall, the Federal Office for Food Safety and Veterinary Affairs (FSVO) points out the potential health risks and emphasizes the importance of consistent hygiene measures in food production.

Frequency of Recalls

In recent weeks, there has been an increase in Listeria recalls, particularly with ready-to-eat products like soft cheese. This increase could have several reasons:

Seasonal conditions: High temperatures and humidity favor the growth of Listeria.
Production and hygiene deficiencies: Inadequate cleaning processes or lack of validation of hygiene measures increase the risk of contamination.
Increased awareness: Enhanced monitoring and reporting obligations lead to quicker detection of Listeria contamination. Federal Office for Agriculture
Health Risks

An infection with Listeria monocytogenes is often mild or even asymptomatic in healthy individuals. However, pregnant women, the elderly, and people with weakened immune systems are particularly at risk. In these groups, an infection can lead to severe complications, including blood poisoning, meningitis, or miscarriages.

Causes and Risk Factors

Listeria are not surprising guests in food. They multiply particularly well in ready-to-eat products made under unfavorable storage or production conditions. Main causes of contamination are hygiene deficiencies, unvalidated cleaning processes, and a lack of awareness of food safety in practice.

Prevention and Recommendations

The FSVO recommends that manufacturers regularly test ready-to-eat products for Listeria monocytogenes and conduct so-called challenge tests in product development to realistically assess the growth potential of the bacteria. Further preventive measures include:

Listeria and hygiene inspections
Cultural audits to review the food safety culture
Implementation of structured programs like the #AuditFit program
These measures help to strengthen hygiene routines and process controls and minimize the risk of contamination.

Conclusion

Listeria can be controlled through consistent prevention and targeted monitoring. Food manufacturers and processors should take the risks seriously and regularly review their processes to ensure food safety in the long term.