Thursday, June 12th, 2025 | 1:00 PM ET

Listeria monocytogenes (Lm) is a foodborne pathogen that has recently had a resurgence of attention due to several listeriosis outbreaks and food product recalls. Lm is particularly troublesome due to its ability to survive in the food processing environment and grow at refrigeration temperatures. Thus, even though a food product may be refrigerated, it is not uncommon for Lm numbers to increase by 10- or 100-fold over the shelf life of a food product if allowed to grow unabated. This is especially true for products like ready-to-eat meats, many of which are high risk for Lm contamination due to their exposure to the food processing environment and ability to support Lm growth. As a result, it is common for ready-to-eat meat manufacturers to utilize antimicrobial agents, antimicrobial processes, and post-lethality treatments as control measures for Lm. However, manufacturers must have strong validation data to support the efficacy of these Lm control measures (and claim status as an Alternative 1 or Alternative 2 process about 9 CFR 430).

This is where challenge studies come in. Challenge studies are carefully designed scientific procedures conducted in a laboratory, whereby products are "challenged" with Lm contamination to see how the product performs regarding Lm control. Based on the findings of the challenge study, the manufacturer may find that their product meets expectations concerning controlling Lm, or additional control measures may be necessary to prevent Lm outgrowth. Thus, challenge study data is often extremely valuable to food manufacturers as they assess their needs for imparting proper Lm controls.

This webinar will educate you on all aspects of challenge studies, from their purpose to how they are conducted at the laboratory, what data you can expect to see, and how to interpret the findings. It will also include a real-life testimonial from a food manufacturer who has had to use challenge study data to defend their company's processes. With increased scrutiny from regulators on Lm controls, this is a must-view webinar to learn how challenge studies can be a critical component of your establishment's overall Lm control plan.

                 

 

Thank You to Our Generous Sponsor

Education Supported By

Alex Brandt
Alex Brandt
Certified Group
CHIEF SCIENCE OFFICER
Dr. Brandt joined FSNS in 2014 and serves as the Chief Science Officer. Dr. Brandt earned his B.S. (Summa Cum Laude) and M.S. from Texas A&M University in Food Science and Technology with an emphasis in Food Microbiology. He earned his Ph.D. from Texas Tech University in Animal Science with an emphasis in Food Microbiology. In his role as CSO, Dr. Brandt combines his knowledge of food processing operations with his expertise in microbiology and molecular biology to provide technical solutions for FSNS customers. This includes leading the FSNS Lab+ scientific team, which performs customized research studies such as process validations, challenge studies, method validation studies, and specialized testing services like foreign material investigations. Dr. Brandt also oversees the technical services team that provides technical guidance to customers on method validations, regulatory matters, and contamination troubleshooting. Dr. Brandt is a member of the International Association for Food Protection, AOAC International, and the American Meat Science Association in addition to serving on the Scientific Advisory Board for United Egg Producers.

avatar
Ben Howard
Certified Group
Director of Research

avatar
John Handley
OSI Group
Senior Director Food Safety Science