From research to practice: New method for detecting Listeria adopted by the food industry
A new Norwegian-developed method for detecting Listeria monocytogenes is now available for use in the food industry. The method enables measurement of extremely low levels of Listeria in both food products and environmental samples, providing food producers with a stronger basis for assessing food safety and reducing unnecessary food waste.
Listeria bacteria are feared because they can cause severe illness in humans, particularly when bacterial levels become too high. At the same time, many of today’s analytical methods often lead to food being discarded even when the actual risk is low. This is neither sustainable for businesses nor for the planet.
The new method was developed by senior researcher Taran Skjerdal at the Norwegian Veterinary Institute, in collaboration with her colleagues, the food industry and Kjeller Innovasjon. The technology enables detection of Listeria monocytogenes with a detection limit below 1 cfu/g – up to 200 times more sensitive than many established methods.
“The motivation has always been to contribute to safer food while at the same time reducing food waste. When producers are able to measure very low levels of Listeria, they gain a better decision-making basis for assessing whether food is actually safe throughout its entire shelf life,” says Skjerdal.
Low-tech and accessible method
The method requires neither advanced equipment nor specialised personnel, and the analysis is based on a simple colour change after incubation. Together, this allows the test to be performed directly at production facilities.
“This lowers the threshold for using analyses that have previously been confined to laboratories. The method can be applied to both food samples and clean and unclean environmental samples,” explains Ann Ingeborg Wålen, Business Developer at Kjeller Innovasjon.
From research project to commercial availability
Development of the technology began more than ten years ago through an EU-funded research project. After several years of development, testing and validation, the solution is now ready for industrial use.
“Early on, we recognised this as research with clear societal benefit. The transition from research results to an accessible solution is an important step, both for the Norwegian food industry and for international players facing the same challenges related to food safety and sustainability,” says Wålen.
"Sensilist is a sustainable analytical tool that strengthens food safety through more precise monitoring of Listeria. By making testing more cost-effective and accessible, producers can take more samples and gain earlier and better decision support. This contributes to safer food and reduced food waste, while also building increased understanding and control within production environments. The result is a more sustainable value chain for society as a whole", says Heidi Camilla Sagen-Ohren, Managing Director of Sensilist AS.
As part of its practical application, the method is now being implemented in a limited number of production environments. Experiences from this phase will be incorporated into further quality assurance of use, documentation and guidance materials.
About Sensilist AS
Sensilist AS holds the patent for the method and owns the technology. The company was established to bring this research-based technology for detecting Listeria monocytogenes into practical use within the food industry. Sensilist AS is owned by Aquatiq (60%) and Kjeller Innovasjon (40%).
The method represents a new tool in efforts to ensure safe food, reduce food waste and strengthen sustainability in food production – both nationally and internationally.
From research to practice: New method for detecting Listeria adopted by the food industry
A new Norwegian-developed method for detecting Listeria monocytogenes is now available for use in the food industry. The method enables measurement of extremely low levels of Listeria in both food products and environmental samples, providing food producers with a stronger basis for assessing food safety and reducing unnecessary food waste.
Listeria bacteria are feared because they can cause severe illness in humans, particularly when bacterial levels become too high. At the same time, many of today’s analytical methods often lead to food being discarded even when the actual risk is low. This is neither sustainable for businesses nor for the planet.
The new method was developed by senior researcher Taran Skjerdal at the Norwegian Veterinary Institute, in collaboration with her colleagues, the food industry and Kjeller Innovasjon. The technology enables detection of Listeria monocytogenes with a detection limit below 1 cfu/g – up to 200 times more sensitive than many established methods.
“The motivation has always been to contribute to safer food while at the same time reducing food waste. When producers are able to measure very low levels of Listeria, they gain a better decision-making basis for assessing whether food is actually safe throughout its entire shelf life,” says Skjerdal.
Low-tech and accessible method
The method requires neither advanced equipment nor specialised personnel, and the analysis is based on a simple colour change after incubation. Together, this allows the test to be performed directly at production facilities.
“This lowers the threshold for using analyses that have previously been confined to laboratories. The method can be applied to both food samples and clean and unclean environmental samples,” explains Ann Ingeborg Wålen, Business Developer at Kjeller Innovasjon.
From research project to commercial availability
Development of the technology began more than ten years ago through an EU-funded research project. After several years of development, testing and validation, the solution is now ready for industrial use.
“Early on, we recognised this as research with clear societal benefit. The transition from research results to an accessible solution is an important step, both for the Norwegian food industry and for international players facing the same challenges related to food safety and sustainability,” says Wålen.
"Sensilist is a sustainable analytical tool that strengthens food safety through more precise monitoring of Listeria. By making testing more cost-effective and accessible, producers can take more samples and gain earlier and better decision support. This contributes to safer food and reduced food waste, while also building increased understanding and control within production environments. The result is a more sustainable value chain for society as a whole", says Heidi Camilla Sagen-Ohren, Managing Director of Sensilist AS.
As part of its practical application, the method is now being implemented in a limited number of production environments. Experiences from this phase will be incorporated into further quality assurance of use, documentation and guidance materials.
About Sensilist AS
Sensilist AS holds the patent for the method and owns the technology. The company was established to bring this research-based technology for detecting Listeria monocytogenes into practical use within the food industry. Sensilist AS is owned by Aquatiq (60%) and Kjeller Innovasjon (40%).
The method represents a new tool in efforts to ensure safe food, reduce food waste and strengthen sustainability in food production – both nationally and internationally.