Managing Listeria: What Every Meat Processor Needs to Know
Listeria mono-what? As packers and processors or other contributors in the meat industry, we often hear about a pesky little bug called Listeria monocytogenes (pronounced Lis-TEER-ee-ah mon-o-sy-TOJ-en-eez). Protecting public health and ensuring safe food for consumers is the top priority when it comes to controlling this pathogen, with regulatory compliance following closely behind.
Listeria monocytogenes is a resilient bacterial pathogen that can cause a serious illness called listeriosis, particularly in vulnerable populations including pregnant women, infants, the elderly and immunocompromised individuals. Listeria is particularly tricky to manage because it can live most ANYWHERE and in a variety of environmental settings, and grows at refrigerator temperatures.
- Listeria survives in harsh conditions—including refrigeration, freezing, low oxygen, and high salt (up to 10% NaCl).
- Listeria can be found on plants, animals, raw or inadequately processed food, floors, drains, seals, vents, walls, surfaces, or equipment.
- Listeria forms biofilms that adhere to surfaces and resist standard cleaning and sanitizing procedures. Biofilms are structures that some bacteria can form that shields them from environmental controls
- Although heat-sensitive (killed at 165°F/74°C), the primary risk is post-lethality recontamination in ready-to-eat products after processing and before final packaging.
(Image created with AI using Microsoft Copilot.)
Listeria may be small, but the consequences of overlooking its presence are anything but. Understanding its survival traits and environmental persistence is essential for designing and maintaining robust food safety systems. To support this mission, the American Meat Science Association recently contributed an in-depth article to Food Safety Magazine, exploring the science behind Listeria monocytogenes, its behavior in food environments, and practical strategies for prevention and control. Watch for the article in the August issue!
Christi Calhoun, Ph.D., Scientific Communication Resource Officer, American Meat Science Association
