Ready-to-eat (RTE) foods pose a particular food safety challenge because they are consumed without another cooking step. If contamination is present in the finished product, it may still be there when the food reaches the consumer.
For manufacturers selling in several markets, the challenge is greater. Listeria monocytogenes is regulated worldwide, but the requirements differ.
Some markets require Listeria to be absent in a 25 g sample for certain RTE foods. Others allow up to 100 CFU/g when manufacturers can show that the product will not support growth. Testing, product categories and shelf-life requirements can also vary.
New EU requirements since July 2026
Effective 1 July 2026, Regulation (EU) 2024/2895 tightened the requirements for RTE foods that can support the growth of Listeria monocytogenes.
For affected products, “not detected in 25 g” applies throughout shelf life unless the manufacturer can demonstrate that the product will remain within the permitted limit.
This places greater focus on controlling Listeria throughout the product’s shelf life, including distribution, retail and storage.
There is also a difference within the UK. Great Britain has retained the previous approach, while Northern Ireland follows the updated EU requirements.
Different markets, different requirements
The differences extend beyond Europe.
The United States applies strict requirements to many RTE foods, including certain post-processing exposed meat and poultry products. Canada uses a risk-based approach based on whether a food supports Listeria growth. China requires absence in 25 g for specified RTE categories. Australia and New Zealand also distinguish between foods that can and cannot support growth.
For manufacturers selling internationally, the same product may therefore face different limits, testing requirements and supporting evidence depending on the market.
The common goal is the same: keep Listeria monocytogenes absent or under control throughout the intended shelf life.
Why the final package matters
Contamination can occur after cooking or another food safety step, for example during slicing, handling or packaging.
High Pressure Processing (HPP) treats food after it has been sealed in its final package. Under validated processing conditions, HPP can inactivate Listeria monocytogenes without using heat or added chemical preservatives.
This allows manufacturers to add a food safety step close to the point of distribution while helping maintain the flavor, color and texture of refrigerated RTE foods.
One approach across multiple markets: HPP
There is no single global Listeria standard. But manufacturers may not need a completely different food safety approach for every market.
Our new whitepaper, Controlling Listeria monocytogenes in Ready-to-Eat Foods: A Global Regulatory Comparison, compares requirements across the US, Canada, Mexico, the EU, the UK, China, Japan, Australia and New Zealand.
It explains how the requirements differ, what the latest EU changes mean for RTE foods, and how HPP can support food safety across multiple markets.
Download the whitepaper for a detailed overview of Listeria requirements, limits and practical considerations for RTE food manufacturers or contact our Application Centers to learn more about HPP.