Listeria continues to be a thorn in the side of food manufacturers. Its ability to survive and grow at refrigeration temperatures means that particular care needs to be taken to reduce its occurrence in the food manufacturing area and, ultimately, foods.This seminar will highlight new and current thinking in controlling this pathogen, in particular looking at the subject from the perspective of susceptible foods (especially ready-to-eat chilled) and the factory environment.Key areas that will be covered include: – An update on Listeria as a pathogen – Approaches to controlling the organism – Methodology and evaluation of shelf-life – Microbiological criteria – What to do if you find Listeria