Why was SuperValu smoked salmon recalled for listeria in 2026?

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1. 1

   Prolonged multi‐country outbreak of Listeria monocytogenes ST1607 linked to smoked salmon products

   EFSA Supporting PublicationsPublished May 1, 2024Checked Oct 12, 2026

   “These contaminated products were distributed to the three countries (Denmark, Germany, and Italy) reporting human cases to ECDC. The identification of the outbreak strain from the environment of the Danish Processing Plant A in 2023 and in the products since 2021 indicates the persistence of the L. monocytogenes ST1607 within the plant and suggests that the point(s) of the contamination in the plant have not been identified and controlled. Although control measures had been implemented at the plant and withdrawals and recalls of contaminated batches were performed, new batches of contaminated products could still be placed on the market until the site(s) at the plant and the root(s) of the contamination in the fish production chain are identified and properly controlled. Based on the available information from case interviews, microbiological and traceability analysis, the conclusion is that sliced smoked salmon products are the likely sources of infection. New cases could occur in EU/EEA countries, particularly among vulnerable people, until the root(s) of contaminations are identified and corrective measures are implemented.”

2. 2

   Rapid detection of the source of a Listeria monocytogenes outbreak in Switzerland through routine interviewing of patients and whole-genome sequencing.

   Swiss medical weekly (Speich et al.)Published May 3, 2024Checked Oct 12, 2026

   “Seven of ten samples tested positive for L. monocytogenes and the respective cantonal authority ordered a ban on production and distribution as well as a product recall. The Federal Food Safety and Veterinary Office released a nationwide public alert covering the smoked fish products concerned. Whole-genome sequencing analysis confirmed the interrelatedness of the L. monocytogenes smoked trout product isolates and the patient-derived isolates. Following the ban on production and distribution and the product recall, reporting of new outbreak-related cases rapidly dropped to zero.ConclusionsThis listeriosis outbreak could be contained within a relatively short time thanks to identification of the source of contamination through the established combined approach of timely interviewing of every listeriosis patient or a representative and continuous molecular analysis of the patient- and food-derived L. monocytogenes isolates. These findings highlight the effectiveness of this well-established, joint approach involving the federal and cantonal authorities and the research institutions mandated to contain listeriosis outbreaks in Switzerland.”

3. 3

   Listeria monocytogenes (Wikipedia)

   WikipediaPublished Oct 2, 2026Checked Oct 12, 2026

   “Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving with or without oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens. Twenty to thirty percent of foodborne listeriosis infections in high-risk individuals may be fatal. In the European Union, listeriosis continues an upward trend that began in 2008, causing 2,161 confirmed cases and 210 reported deaths in 2014, 16% more than in 2013. In the EU, listeriosis mortality rates also are higher than those of other foodborne pathogens. Responsible for an estimated 1,600 illnesses and 260 deaths in the United States annually, listeriosis ranks third in total number of deaths among foodborne bacterial pathogens, with fatality rates exceeding even the infamous Clostridium botulinum. Named for Joseph Lister, Listeria monocytogenes is a Gram-positive bacterium, in the phylum Bacillota. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures, greatly increasing its ability to evade control in human foodstuffs.”

4. 4

   An investigation of the microbiological quality of smoked fish in England and detection of Listeria monocytogenes strains associated with listeriosis

   Journal of Applied Microbiology (Jorgensen et al.)Published Jul 26, 2025Checked Oct 12, 2026

   “Listeria monocytogenes was detected more frequently in samples with elevated levels of Enterobacteriaceae. Isolates of L. monocytogenes were compared using whole genome sequencing to historic isolates. Isolates from three samples were the same strain as that associated with a clonal complex (CC) 217 outbreak under investigation and detected despite an earlier product recall. Twelve isolates were CC121 strains and 10 of these belonged to six single nucleotide polymorphism single-linkage clusters with one strain linked to a human case from 2021. One CC415 strain was also linked to a human case. The remaining isolates belonged to CC8, CC9, CC14, CC37, CC31, CC398, CC87, and CC475 with no links to human cases. Investigation of historical isolates revealed that 11 strains were associated with specific manufacturers for up to 10 years. The presence of quaternary ammonium compound efflux genes showed an association with CC. Diverse L. monocytogenes detected in smoked fish with persistent strains associated with some manufacturing premises. Correlation between presence of L. monocytogenes and high levels of Enterobacteriaceae was detected.”

5. 5

   A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish

   Foods (Gonzales‐Barron et al.)Published Nov 27, 2024Checked Oct 12, 2026

   “monocytogenes are very low, with virtually no packs exceeding 10 CFU/g at the point of sale. The risk of listeriosis for an elderly consumer per serving is also quantified. The lot-level mean risk of listeriosis per serving in the elderly population was 9.751 × 10−8 for smoked brined fish, 9.634 × 10−8 for smoked dry-salted fish, and 2.086 × 10−7 for gravad fish. Risk reduction strategies were then analyzed, indicating that the application of protective cultures and maintaining lower cold storage temperatures significantly mitigate listeriosis risk compared to reducing incoming fish lot contamination. The model also addresses the effectiveness of control measures during processing, such as minimizing cross-contamination. The comprehensive QRA model has been made available as a fully documented qraLm R package. This facilitates its adaptation for risk assessment of other RTE seafood, making it a valuable tool for public health officials to evaluate and manage food safety risks more effectively.”