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.

                 

 

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Education Supported By

Alex Brandt
Alex Brandt
Food Safety Net Services
Chief Science Officer for Microbiology
Dr. Alex Brandt is the Chief Science Officer for Microbiology for Certified Group and has been with the company for the past 12 years. In his role, Dr. Brandt is responsible for all microbiology technical services and contract research operations for the company. His primary duties include assisting Certified Group laboratories with technical matters and validations for microbiological methods, helping laboratory customers with troubleshooting microbiological results, and providing on-site assistance for customers that are experiencing processing issues or sanitation challenges, including Listeria contamination issues. In addition, he is in charge of all three sites that perform contract research services including shelf-life studies, challenge studies, process validation studies, and method validation studies. Dr. Brandt is a member of several industry organizations, serves on several industry technical panels, and has a passion for working with customers to solve their microbiological issues.

Ben Howard
Ben Howard
Certified Group
Director of Research
Ben Howard has worked in the food testing services industry for the entirety of his career and has held scientific and leadership positions in high-throughput and contract research laboratories. His areas of expertise include contract research study design and execution, product development, molecular services, assay development and validation, laboratory management, and environmental troubleshooting and remediation. Ben joined Certified Laboratories in 2012 and currently holds a Director of Research position at their facility in Aurora, Illinois.

John Handley
John Handley
OSI Group
Senior Director Food Safety Science
John Handley is currently the Senior Director of Food Safety Science with OSI Group. There he provides technical support and regulatory governance for 16 North American facilities. As a food safety professional with over 20 years of experience, he has held various laboratory, plant operation, and quality leadership roles for start-up and Fortune 500 companies that produce meat, poultry, beverage, bakery, and milling of rice, beans, coffee, and sugar. He graduated from the University of Arkansas with a Doctorate in Cell and Molecular Biology, a Master's in Food Science, and Bachelor's in Biology. His focus has been in the area of microbial ecology, microbial modeling, and antimicrobial intervention efficacy in foods and production systems.