FSAI publishes guidance for the control of Listeria monocytogenes in the production of ready-to-heat meals.
The Food Safety Authority of Ireland (FSAI) today published a new Guidance Note, Control of Listeria monocytogenes and Ensuring Food Safety in the Production of Certain Cook/Chilled Ready-To-Heat Meals, providing practical recommendations to help food businesses strengthen their food safety management systems and better detect and control Listeria monocytogenes.
Listeria monocytogenes is a pathogenic bacterium that causes listeriosis, a serious foodborne illness that can have significant impacts on health, particularly in older people, people with certain existing medical conditions and pregnant women. The guidance was issued as part of the FSAI’s ongoing response to recent outbreaks of listeriosis, including the outbreak in Ireland in 2025 and one in the United States the same year, both linked to ready-to-heat meals. These outbreaks of listeriosis highlight the risks associated with these products, if effective food safety controls are not in place.
Ready-to-heat meals are fully cooked during manufacturing but still require thorough cooking by consumers to make them safe before consumption. Although these products are not classified as ready-to-eat foods under EU legislation, food businesses have a responsibility to ensure all food placed on the market is safe to eat. The FSAI advises that certain types of ready-to-heat meals* can still pose significant risks if contaminated with Listeria monocytogenes despite carrying instructions for cooking by the consumer.
Mr Greg Dempsey, Chief Executive, FSAI, said: “Listeriosis is a rare but potentially serious infection caused by the bacterium Listeria monocytogenes, which poses a particular risk to older people, people with certain existing medical conditions, and pregnant women. It is essential that consumers ensure that they handle these ready-to-heat meals as instructed on the pack and cook them thoroughly until piping hot, and in line with manufacturer’s instructions.”
“Protecting consumers from foodborne illness is a fundamental responsibility for all food businesses. This guidance highlights the importance of a proactive approach to controlling Listeria monocytogenes in ready-to-heat meals. Food businesses must consider how these products are likely to be used in practice and ensure that appropriate controls are in place throughout the production process. By strengthening food safety management systems to better control Listeria monocytogenes, there will be less reliance on adequate cooking of the product by the consumer to make these products safe. We encourage all relevant food businesses to review this guidance and implement the recommended practices.”
The new guidance reminds food businesses that Listeria monocytogenes is a hazard that must be controlled during the production of these foods. The guidance will support the safe and consistent production, storage, handling and labelling of ready-to-heat meals. It emphasises that food businesses must take account of the “reasonably foreseeable use” of these products, recognising that some consumers do not always handle or fully cook them, as required by the manufacturer’s instructions on the pack.
The FSAI states that Listeria monocytogenes can survive and persist in food processing environments and may contaminate food after cooking, if effective hygiene and environmental controls are not in place. Ready-to-heat meals containing several components e.g. meat, vegetables, are particularly vulnerable where they are assembled after cooking and exposed to the processing environment prior to final packaging. If contaminated at this stage, domestic cooking may not always be sufficient to eliminate the risk, particularly where cooking instructions are not followed.
Guidance Note 46: Control of Listeria monocytogenes and Ensuring Food Safety in the Production of Certain Cook/Chilled Ready-To-Heat Meals
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