Why Listeria Control Isn’t Just a “Nice-to-Have”

18 August 2025

During the week of August 12–14, 2025, French authorities recalled dozens of soft cheeses (including Camembert, Brie, and goat cheese) following an outbreak of listeriosis that resulted in at least 21 cases and two deaths. The products—sold under various brand names in major retail chains—were distributed in France and internationally through August 9. Warnings followed shortly thereafter in Spain, Luxembourg, and other countries, and Belgium also reported its first linked case.

Why Listeria Is So Insidious

Grows in the refrigerator: Unlike many other pathogens, Listeria monocytogenes can multiply when refrigerated (≤4 °C). As a result, ready-to-eat (RTE) products with a long shelf life—such as soft cheeses—constitute a high-risk category.
Long incubation period: Symptoms can appear up to 8 weeks after consumption. As a result, outbreaks are often detected late.
Severe illness in vulnerable populations: Pregnant women, the elderly, and people with weakened immune systems are at the highest risk of sepsis, meningitis, and death. In 2023, the EU recorded its highest annual number of listeriosis cases to date (2,993 cases, including 340 deaths).

A woman is looking through a microscope at samples in a laboratory.

Lessons for food producers and retailers

For producers, effective Listeria control begins with product and process design. By adjusting parameters such as pH, water activity, and salt content to prevent Listeria growth, the foundation for food safety is laid. This also includes limiting shelf life and ensuring a strict cold chain throughout the entire logistics process. Formulas and packaging types—such as modified-atmosphere packaging—must be validated using challenge tests or predictive microbiology to ensure that the pathogen cannot multiply during the shelf life.

Environmental monitoring is then the first line of defense against contamination. Listeria often thrives in damp areas such as drains, floor cracks, and cold storage rooms. A zoning plan that clearly separates different hygiene zones helps limit contamination. Swabs must be taken both before production (pre-operational) and during production. Positive findings should not be dismissed as isolated incidents but must lead to a thorough root-cause analysis, intensive cleaning, and re-inspection, followed by trend analysis to prevent recurrence.

The cleaning and disinfection program must also be practical and effective. Alternate between different types of cleaning and disinfecting agents, such as oxidative agents and quaternary ammonium compounds, to break down biofilm formation. Where possible, dry cleaning is preferred. If wet cleaning is necessary, work must proceed from clean to dirty areas, and the equipment must be left completely dry. Maintenance work involving the opening of equipment requires specific procedures, including pre-startup checks.

For products such as soft cheeses, which often undergo further processing after pasteurization, it is crucial to minimize recontamination. This requires a clear physical separation from zones containing raw products, controlled airflow, and strict one-way traffic for personnel and materials. Packaging lines serve as critical control points within the HACCP plan and must be treated with the same care as high-care/risk zones.

Finally, a robust traceability system is essential. Producers must be able to trace and recall batches within minutes. Regular recall drills (for example, every quarter) keep the system sharp. Clear, multilingual communication with consumers and close cooperation with national recall portals such as RappelConso in France or AESAN in Spain ensure that an actual recall proceeds quickly and effectively.

Conclusion

The French cheese outbreak demonstrates how quickly Listeria can travel throughout the entire supply chain, with serious consequences. Those who take environmental monitoring, product design, hygienic design, and rapid recalls seriously dramatically reduce the risk and comply with EU criteria. Now is the time to test your Listeria program (and scale it up where necessary).

Discover the 9 control measures for Listeria monocytogenes

In the food sector, controlling Listeria monocytogenes in ready-to-eat foods remains a key issue. In addition to the HACCP analysis and the necessary hygiene measures to control (post-)contamination, the focus is on studies of potential contamination and the possibility of bacterial growth under “worst-case” conditions.

Discover in 9 steps what control measures you can take and read our white paper on Listeria monocytogenes.

Download the white paper here

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