Listeria monocytogenes– What You Need to Know

Listeria monocytogenes infects approximately 1600 people in the U.S. each year, killing roughly 20% of them – making it one of the deadliest pathogens found in food.1

Unfortunately for retail deli operators and their customers, Listeria and delis are a match made in heaven. This is because Listeria can survive and grow at cold temperatures, making grocery and retail delicatessens particularly vulnerable to Listeria contamination.

Improper or infrequent cleaning and sanitizing can allow Listeria monocytogenes to grow to high levels in these settings. The pathogen often hides in cracks and crevices on surfaces and equipment, leading to cross-contamination of ready-to-eat foods.2

According to the Food Safety and Inspection Service’s “Guidance for Controlling Listeria monocytogenes in Retail Establishments” delis should:
  • Develop detailed written sanitation procedures for equipment
  • Clean and sanitize utensils and equipment used with ready-to-eat foods frequently
  • Ensure proper levels of sanitizer concentration
  • Prevent spreading bacteria via contaminated reusable cleaning tools (e.g., rags, sponges, mops)3

Since reusable cleaning aids can inadvertently spread the bacteria to every surface they contact, single-use sanitizing products are ideal for combatting Listeria. Sani Professional® No-Rinse Sanitizing Wipes are the first no-rinse pre-moistened wipe effective against Listeria. These wipes kill 99.999% of the most common foodborne pathogens within 60 seconds. SIMPLIFY EMPLOYEE TRAINING – our wipes are pre-moistened and consistently deliver exactly the right amount of sanitizing solution and eliminate time wasted mixing and measuring chemicals.