For catering professionals within the NHS and care settings, managing food safety risks is a matter of critical importance. A stark reminder of these operational complexities has emerged this June (2026), following an urgent investigation by the UK Health Security Agency (UKHSA) and the Food Standards Agency (FSA).

Low levels of Listeria monocytogenes have been detected in frozen, cooked chicken products imported from Brazil by Foodbridge EU and Foodbridge UK, and subsequently distributed to catering services—including the NHS and various care networks.

In samples tested to date, levels of listeria were within standard legal limits for general sale. However, any level of Listeria poses a risk to vulnerable groups.

Here is a summary of the situation, the immediate actions required, and how your team can remain prepared.

Details of the listeria recall

A major withdrawal has been initiated covering multiple frozen cooked chicken products (including diced, strips, and shredded chicken breast in plain, tikka, hot & spicy, and barbecue flavours).

Two specific concerns for care managers and NHS trust caterers regarding this recall are:

• These products are supplied frozen but some are labelled as ready-to-eat (RTE) once defrosted. If listeria is present, the opportunity to denature the pathogen by cooking at high temperature is missed, and the risk of food poisoning remains.

• Listeriosis has an incredibly long incubation period; it can take up to 70 days after exposure for symptoms to develop. Care staff must remain vigilant and monitor residents for symptoms over the coming weeks and months if they suspect exposure.

Who is most at risk from Listeria?

While healthy adults may suffer only mild symptoms or none at all, Listeria monocytogenes is especially dangerous to populations heavily represented in NHS and care settings:

• • Adults over 65
  • Pregnant women and unborn babies
  • People with weakened immune systems (due to illness, medication or treatment)
  • Newborn babies
  • Residents or patients in care homes or hospitals

Immediate actions for health and care settings

1. Check your food inventory: Audit your current frozen food stock against the latest withdrawal lists available from the UKHSA. NHS Trusts, Independent Sector Healthcare Providers, Social Care Providers (e.g. care homes), and any setting where care
   is provided to immunocompromised individuals are instructed to stop serving the listed cooked chicken products

2. Consider cross contamination: If your setting is believed to have used these products, review your HACCP / food safety management system to evaluate if cross-contamination could have occurred on equipment, counters, or utensils during handling, and whether vulnerable people may have been exposed to them. This is especially important given the context of the potentially long incubation period of listeriosis. 

3. Review your testing programme: NHS services are encouraged to regularly test high-risk ready-to-eat foods, and their local authority Environmental Health team must be informed of Listeria detected in food served to NHS patients

The UKSHA briefing note also contains specific information about diagnosis of listeriosis and management of exposed patients from high-risk groups

Key Listeria learning points from food safety experts

To help you better understand how Listeria behaves in care environments, we've pulled a few crucial insights from The Safer Food group specialised Listeria training:

Transmission within care and health environments

Healthcare and clinical facilities can be complex operational layouts with high foot traffic, creating multiple opportunities for cross-contamination.

Structural & Equipment

Listeria monocytogenes actively multiplies at refrigeration temperatures. It exploits moisture and cold, specifically colonising:

• Resilient Seals: Rubber gaskets and joints on commercial refrigerators and freezers.
• Drainage Systems: Sinks, taps, gulleys, and floor drains where moisture pools.
• High-Touch points: Ward food trolleys, door handles, and temperature probes.

Human and Operational Movement

Pathogens use staff movement and equipment transport as primary transit routes. If "dirty" workflows (such as clinical waste disposal or linen management) intersect with "clean" workflows (such as ward food distribution) without rigorous hand hygiene and zoning protocols, the physical environment creates a high risk of cross-contamination.

Listeria Biofilms

One of the most complex challenges in clinical food safety is the formation of biofilms.

A biofilm is a microscopic, sticky matrix of extracellular polymers that acts as a physical shield for bacteria. Once Listeria establishes a biofilm within a structural defect, crack, or drain, it becomes highly resistant to standard surface wipes and superficial sanitisation.

While a standard clean may sanitise the surface layer, the underlying bacteria survive within the matrix, leading to repeated, cyclical re-contamination of the environment.

High-Risk Biofilm Sites:

• Damaged or cracked flooring and wall seals.
• Intricate equipment components (joints, exposed screws, and internal crevices).
• Continuously damp areas (evaporator plates, fridge interiors, and sink overflows).

Empower your team: Understanding Listeria in Health and Care

Incidents like this remind us that food safety in healthcare isn't just about passing inspections; it is about saving lives. Knowing exactly how to spot high-risk foods, prevent cross-contamination, and protect vulnerable residents requires specialised knowledge.

Our tailored Understanding Listeria in Health and Care course is designed specifically for frontline staff in the NHS, health and care settings. It provides actionable, easy-to-digest training that ensures your facility stays compliant and your residents stay safe.

👉 Explore the Understanding Listeria Course Now