Wednesday, 01 July 2026
The Food Safety Authority of Ireland (FSAI) is issuing new guidance to food businesses on how to comply with stricter EU food safety legal limits for the control of Listeria monocytogenes in ready-to-eat foods placed on the market. Listeria monocytogenes is a bacterium that is primarily transmitted through contaminated food. It can lead to a serious illness in humans known as listeriosis. Vulnerable populations, including pregnant women, infants, older adults, and people with weakened immune systems are at a higher risk of developing severe illness and associated complications from listeriosis.
The new rules, which apply from today, 1 July 2026, will oblige food businesses to have robust food safety controls in place to ensure compliance with the more stringent limit for Listeria monocytogenes. This limit applies to ready-to-eat foods able to support the growth of Listeria monocytogenes, when placed on the market and throughout their shelf life. Testing against the stricter limit requires the use of a more sensitive microbiological test method that is able to detect Listeria monocytogenes at low levels, should it be present in food. This could mean that in the coming months consumers might see more food businesses recalling ready-to-eat foods due to the presence of Listeria monocytogenes. If that happens, then consumers will also see more food alerts through the FSAI food alert system informing them of the actions they need to take for those foods. This is more likely to occur if food businesses do not have robust procedures in place for effectively managing the risk of Listeria monocytogenes in the ready-to-eat foods they manufacture and place on the market.
Commenting today, Mr Greg Dempsey, Chief Executive, FSAI, said that Listeria monocytogenes continues to be a significant concern across Europe, due to the severity of illness it can cause in vulnerable populations including pregnant women, infants, older adults, and people with weakened immune systems.
“While the European Union, and Ireland as a Member State, operate one of the most robust food safety systems in the world, it remains vital to continuously improve food safety legislation to safeguard consumer health. Although the new rules continue to place a considerable responsibility on food manufacturers, it is critically important that they comply by implementing effective food safety management procedures to minimise the risk of Listeria monocytogenes. Consumer health protection is of paramount importance. The new rules will effectively raise the microbiological standards expected of food businesses and better protect public health,” said Mr Dempsey.
The guidance for food businesses is available on the FSAI website.
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Notes for Editor:
The FSAI has been working with the food industry and the official agencies for some time to ensure they are aware of the new EU legislation and are providing information to assist food businesses to understand their obligations and ensure compliance.
Listeria monocytogenes is a pathogenic bacterium that can cause severe illness in humans called listeriosis. Infection with Listeria monocytogenes is primarily through consumption of contaminated food. Cross-contamination can occur at any stage of the food production and handling process, including post-cooking handling of prepared foods. Listeria monocytogenes can grow slowly at refrigeration temperatures and therefore has the potential to reach unsafe levels in certain foods during storage. Ready-to-eat foods pose a higher risk for exposure to Listeria monocytogenes because they are consumed without additional cooking, which would otherwise eliminate the pathogen. Foods that support the survival and/or growth of Listeria monocytogenes pose a higher risk of transmitting listeriosis, particularly when storage conditions (such as temperature and shelf-life duration) or preparation instructions provided on product labels are not properly followed.
