New EU Regulations on Listeria monocytogenes in Ready-to-Eat Foods: What Food Businesses Need to Know.

The European Commission (EC) has published proposed amendmentsto its regulation on Listeria monocytogenes in ready-to-eat (RTE) foods, aiming to bring EU standards in line with those of the Codex Alimentarius. If adopted, the updated rules would come into effect after January 1, 2026. 

The changes focus on Regulation (EC) No. 2073/2005, which sets microbiological criteria for food safety and outlines hygiene requirements for food businesses. Under the current regulation:

• For RTE foods that support Listeria growth, L. monocytogenesmust not be detectable in 25 g of product before it leaves the production facility.

• However, once the product is out of the manufacturer's control—during distribution, retail, or consumption—the same strict criterion no longer applies, as long as the manufacturer can show that Listeria levels won’t exceed 100 cfu/g by the end of the shelf life.

What is Changing?

Theproposed amendment to Annex I of Regulation (EC) No. 2073/2005 would extend the "not detected in 25 g" standard throughout the entire shelf life of applicable RTE products—unless the food business can scientifically demonstrate that the 100 cfu/g limit will not be exceeded before the product expires.

This change would apply to:

• RTE foods (excluding infant food and foods for special medical purposes)

• Products that support thegrowth of L. monocytogenes

• Products already on the market, not just at the point of production

In short: if you can’t prove Listeria growth is under control throughout shelf life, the zero-detection rule applies until the product is consumed.

Why Now?

The proposal comes in response to rising foodborne illness rates in the EU. From 2021 to 2022, reported human listeriosis cases increased by 15.9%, with 2022 also recording one of the highest fatality rates for the disease. Given these trends, the EC has deemed a regulatory update necessary to enhance consumer protection.

What Food Businesses Should Do.

Food producers and distributors of RTE products should begin preparing by:

• Reassessing product risk profiles—determine if your products support Listeria growth

• Validating shelf-life studies—use scientific data to prove Listeria levels remain <100 cfu/g

• Reviewing microbiological testing plans and updating protocols accordingly

• Improving hygiene and cold chain controls across distribution and retail
  

Looking Ahead.

If finalised, the new rules will have wide-reaching implications for Ready To Eat food businesses in the EU and beyond. Ensuring full compliance will require proactive validation, tighter monitoring, and robust food safety documentation—especially for products with longer shelf lives or higher risk profiles.

For more information on Listeria management and prevention contact SOS Hygiene 0161 221 2231  or info@soshygiene.com