New Listeria requirements

Control must be documented

Safe food production requires control of water, cleaning, disinfection and the production environment. Oxitrate provides an integrated system that reduces microbial pressure, strengthens hygiene control and documents completed processes.  

What has changed? 

From 1 July 2026, Regulation (EU) 2024/2895 applies. The amendment covers ready-to-eat foods in which Listeria monocytogenes can grow, excluding products intended for infants and for special medical purposes. 

The producer must meet one of two criteria: 

1. 100 CFU/g throughout the entire shelf life 

CFU means colony-forming units per gram. The limit may be used if the producer can demonstrate to the local  authority that the level of Listeria monocytogenes will not exceed 100 CFU/g before the end of the shelf life. 

The documentation must relate to the specific product and may, among other factors, be based on product characteristics, packaging, storage temperature and shelf-life or challenge studies. 

2. Not detected in 25 grams throughout the entire shelf life 

If the producer cannot provide sufficient documentation, the analysis must not detect Listeria monocytogenes in the analysed 25-gram sample units. 

Previously, this criterion applied during the period before the product left the producer’s immediate control. From 1 July 2026, it applies throughout the entire shelf life. A positive finding means that the criterion has not been met and may trigger withdrawal or recall of the affected batch. 

The risk arises before the product sample is taken

The finished product shows the result. Preventive control takes place in production. 

Listeria can be introduced, survive and spread through process water, equipment, conveyor belts, drains, joints, pipes, tanks and other difficult-to-access areas. Producers of ready-to-eat foods with a relevant risk must therefore include production areas and equipment in their sampling program. 

Oxitrate strengthen

Oxitrate combines several hygiene barriers in one system: 

• control of process water and water lines, 

• thorough cleaning with Biowash, 

• controlled disinfection with Oxitrate Des, 

• CIP cleaning and disinfection of pipes, tanks and closed systems, 

• documentation of relevant process values through Insight. 

This can reduce the risk of introducing, establishing and spreading microbial pressure – and make it easier to detect deviations and document that the hygiene measures have been completed. 

Oxitrate does not replace HACCP, product and environmental sampling or shelf-life studies. The effect must be validated locally for the individual facility and production environment. 

Can the business document control?

The new requirements increase both the legal and operational importance of stable hygiene control throughout the production process. 

Regulation (EU) 2024/2895 applies in the EU and EEA. For businesses in Scotland, the requirements must be assessed under applicable UK and Scottish legislation. Food Standards Scotland also requires documented shelf-life assessment, environmental monitoring and follow-up of findings.