The food industry has been fighting the deadly bacteria Listeria monocytogenes (Lm) for decades. Drawing on experience, science and technology, the industry has made great progress in devising strategies to prevent product contamination.
U.S. dairy products are among the safest in the world; however, we continue to see episodes of Lm contamination in dairy foods. To ensure greater success in our war on this pathogen, we need to have a strong understanding of the risks in individual plants and continuously learn from our experiences in order to improve our already strong food safety record.