SOLUTION

LEPTON Anti Listeria

Listeria is a critical control point in food safety: unexpected risks in everyday foods

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Our approach

Lepton’s food safety and preservation solutions sit at the core of everything we do: our mission is to protect what matters. We focus on natural antimicrobial solutions and sustainable fermentation methods—starting with renewable raw materials and converting them into natural components that address the food industry’s challenges.

Critical control point & the biofilm reality

In food safety systems and international regulations, Listeria is treated as a critical control point and multiple prevention guidelines exist. Listeria can be found in air, water, wastewater, animal feed, and more; it thrives in moist environments and can survive even at refrigerator temperatures. Because colonies can form biofilms, they may settle in pipes, joints, and “dead spots” in tanks where sanitation is insufficient—making elimination far more difficult.
Moist environments Cold resilience Biofilm Sanitation

How do we fight Listeria?

Targeted approach
Save time and resources by validating effectiveness against specific strains. Our dosage–response modeling enables a more targeted approach and can shorten validation time.
Shelf-life study
To ensure real-world performance, our team designs studies that simulate your formulation requirements, facility conditions, and storage environment.
Taste & odor validation
Our specialists help optimize the performance of preservatives that may create sensory challenges on taste and pH—even at higher dosages.

LEPTON Anti Listeria

LEPTON Anti Listeria is suitable for application on foods and food-contact surfaces in food processing environments. The phage solution provides a versatile intervention to control Listeria spp. in foods and eliminate Listeria biofilms and high-load zones.
Study results (summary)
Results indicate that LEPTON Anti Listeria is effective against Listeria biofilms tested on stainless steel and polystyrene. Reductions measured: 4.5–6.9 log on polystyrene; 2.7–4.9 log on stainless steel. After 24 hours, viable cell counts in Spanish dry-cured ham dropped below the detection limit.

Areas of use

High-risk areas such as dairy, meats, seafood, bakery, frozen and ready-to-eat foods
Dairy
  • Pasteurized milk
  • Fermented dairy (kefir, yogurt, ayran, etc.)
  • Cream and products
  • Butter / spreads / clarified butter
  • Kaymak (clotted cream)
  • Milk powder, whey powder, etc.
  • All cheeses (except processed)
  • Processed cheeses
  • Ice cream & milk-based frozen
Meat & Meat Products
  • Fermented meats (sucuk, etc.)
  • Heat-treated meats (sausage, salami, doner, etc.)
  • Processed seafood & fish products
  • Fresh chilled fish
  • Frozen fish
  • Shellfish/crustaceans/sea snail etc.
  • Caviar and similar products
Bakery & Pastry
  • Pizza, dough & dough-based (frozen/ready-to-bake)
  • Tarts & fresh cakes (cream/chocolate/filled/fruit, etc.)
Frozen Foods
  • Frozen/dried vegetables (cut/packed)
  • Non-dairy edible ices (sorbet, etc.)
Ready-to-eat Foods
  • Salads, deli products and cold appetizers

Image Gallery (Listeria & risk examples)

Content-matched visuals you provided.

Listeria in food
Listeria (microscopic view)
Critical food safety risk
Frozen food / meat risk
Frozen foods & meats
Cold resilience challenge
Meat / contamination visual
Contamination examples
Preventive control approach
Important Note
The stated dosage and usage method were tested under optimal laboratory conditions and may vary depending on facility hygiene, raw material hygiene, product pH, and water activity. For more information, please contact our specialists.