Control of Listeria monocytogenes represents a particular challenge for the ready-to-eat (RTE) food industry due to the common presence and persistence of L. monocytogenes in virtually all environments along the food continuum. The 2003 FDA/FSIS L. monocytogenes risk identified RTE deli meats as the food vehicle responsible for most human listeriosis cases. A subsequent FSIS Comparative Risk Assessment suggested that up to 83% of human listeriosis cases linked to RTE deli meats may be attributable to products contaminated at retail, possibly explaining in part why the frequency of human cases has not declined as expected. To better understand the factors that contribute to contamination of RTE products at retail and evaluate which interventions would be effective to further prevent listeriosis, FSIS and FDA conducted the Interagency Retail Listeria monocytogenes Risk Assessment. This risk assessment, developed through collaboration among federal partners and academia with input from industry and consumer groups, provides insight into retail food safety strategies. Since the undertaking of this risk assessment, additional retail studies have been done to further augment advances in retail food safety. The purpose of this session is to update stakeholders on recent studies conducted to investigate L. monocytogenes prevalence, persistence and transmission in retail deli systems and to highlight efforts to control this pathogen. Specifically this session will highlight very recent studies aimed to characterize L. monocytogenes in retail delis as well as complimentary efforts to control and/or eliminate it from food and non-food contact surfaces (e.g., deep cleans). Further, perspectives from the lead trade association representing the retail food industry will be presented to highlight efforts taken to respond to recent findings. Finally, regulators will provide an update on Interagency Retail L. monocytogenes Risk Assessment given the availability of new data and increased efforts to control this pathogen in retail food systems.

Presentations