Now that the risk factors that contribute to the contamination,
growth, and spread of the pathogen have been identifi
ed, steps must be taken to control them. Th e following are
three essential ways to control Listeria monocytogenes in retail
establishments:
• Prevent cross-contamination.
• Practice proper sanitation.
• Control time and temperature.
Let’s look at each one of these ways more closely
equipment and environmental surfaces for long periods of
time, the risk for contamination of RTE food increases.
Th is approach is especially important since Listeria monocytogenes
can produce biofilms, or an invisible slime layer, on
surfaces.
In summary, numerous risk factors are associated with the
contamination and growth of Listeria monocytogenes in retail
establishments. Th ese factors need to be addressed to identify
control measures for an eff ective Listeria monocytogenes
prevention/control program.