Identification and prioritisation of risk factors associated with Listeria monocytogenes in ready-to-eat food establishments through a harmonised official food control approach in Spain

Implementing science-based interventions is vital for ensuring a risk-based official food safety control. The aim of this study was to investigate the prevalence of Listeria monocytogenes ( L. monocytogenes ) on surfaces in food establishments, identify risk factors for this hazard, and analyse the influence of these factors on the detection of the hazard in food establishments producing ready-to-eat (RTE) food in Spain between July 2024 and March 2025. A total of 184 inspection reports from various food sectors were studied, and 731 samples from food contact surfaces (FCS) and non-food contact surfaces (NFCS) were analysed. Prevalence, prevalence ratio and population attributable fraction were calculated. The results revealed a higher prevalence of L. monocytogenes on NFCS (22.5%) than on FCS (15.2%). The study identified critical risk factors associated with contamination. In particular, the ineffective separation between unprocessed and RTE areas was a significant factor for both surfaces. The highest risk factor influencing the presence of the hazard was unidentified stages of risk of cross-contamination with L . monocytogenes . This case study demonstrates how food control authorities can use science-based evidence to identify risk factors of L. monocytogenes and prioritise tailored interventions to effectively reduce this pathogen from food production environments.