Despite great strides that have been made to reduce product contamination with Listeria monocytogenes (Lm), it continues to cause foodborne illness, particularly from products purchased at retail stores. Control of Lm continues to be a struggle because its growth characteristics (growth at refrigeration temperatures, survival in low pH conditions, and endurance during drying) allow it to survive where other pathogens cannot.  Retail facilities are subject to Lm contamination from the environment, incoming raw products, employees, and consumers.  Research has shown that Lm forms harborages in retail environments, sometimes for weeks or months, and can contaminate ready-to-eat products, including fresh cut produce, deli meats, salads, and other items.  Several retail associations have developed action plans that retailers can take to keep Lm from contaminating products.  In addition, government agencies have developed best practice guidance and model regulations that retailers can adopt to help ensure product safety.  This symposium will bring together speakers from government, retail associations, and a local health department to discuss best practices and tools that retailers can use to control Lm in their facilities, and ultimately decrease the risk of foodborne illness from their products.

Presentations