New Listeria label proposed for ready-to-eat foods such as smoked salmon
Ben Cornwell2026-07-01T14:15:00
DTU National Food Institute researchers say a voluntary “STABILISED” label could help consumers identify ready-to-eat foods that prevent Listeria growth and reduce infections.
Researchers at the DTU National Food Institute have called for a new voluntary labelling scheme to help consumers identify ready-to-eat foods that prevent the growth of Listeria during shelf life.
The proposed “STABILISED” label would apply to products such as smoked salmon, gravad fish, spiced pork roll and cold cuts, giving consumers a clearer way to choose foods with a lower risk of listeriosis.
The call comes as the EU introduces stricter rules from 1 July 2026, requiring manufacturers of non-stabilised ready-to-eat products to prove that Listeria monocytogenes does not exceed 100 bacteria per gram throughout shelf life. Where manufacturers cannot demonstrate this, the bacterium must not be detectable in a 25-gram sample.
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