{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T22:46:13Z","timestamp":1776465973477,"version":"3.51.2"},"reference-count":52,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,9,28]],"date-time":"2024-09-28T00:00:00Z","timestamp":1727481600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073\/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the \u201cchallenge test\u201d, a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073\/2005 \u201cReady-to-eat food able to support the growth of Listeria monocytogenes\u201d.<\/jats:p>","DOI":"10.3390\/microorganisms12101970","type":"journal-article","created":{"date-parts":[[2024,9,30]],"date-time":"2024-09-30T04:00:04Z","timestamp":1727668804000},"page":"1970","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Assessing Listeria monocytogenes Growth in Artificially Inoculated Sea-Farmed Product\u2014Raw Sea Bass (Dicentrarchus labrax) Fillet, Produced in Greece"],"prefix":"10.3390","volume":"12","author":[{"given":"Ntina","family":"Vasileiadi","sequence":"first","affiliation":[{"name":"Unit of Environmental Microbiology, Laboratory of Infectious Disease Surveillance, Faculty of Public Health Policy, School of Public Health, University of West Attica, 11521 Athens, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6348-8846","authenticated-orcid":false,"given":"Theofania","family":"Tsironi","sequence":"additional","affiliation":[{"name":"Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Georgia D.","family":"Mandilara","sequence":"additional","affiliation":[{"name":"Unit of Environmental Microbiology, Laboratory of Infectious Disease Surveillance, Faculty of Public Health Policy, School of Public Health, University of West Attica, 11521 Athens, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bucur, F.I., Grigore-Gurgu, L., Crauwels, P., Riedel, C.U., and Nicolau, A.I. 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