Bacillus cereus, a spore-forming pathogen, poses significant food safety risks due to its prevalence in diverse food matrices and ability to produce emetic and diarrheal toxins. This study presents the first bibliometric analysis of global research on B. cereus in food safety, examining 898 Scopus-indexed articles (2000–2024). Data were extracted using the search query “Bacillus cereus” OR “B. cereus” AND “Food Safety” in titles/abstracts, followed by quantitative and visual analyses via VOSviewer and the bibliometrix R-package. Metrics included annual growth rates, citation trends, country/institution contributions, and keyword co-occurrence. Collaborative networks and author productivity were mapped using co-authorship analysis. Results revealed an 8.29% annual publication growth, with China (38.86%), South Korea (22.05%), and the United States (18.26%) as leading contributors. Citation analysis highlighted seminal works on pathogenicity (e.g., enterotoxins, antimicrobial resistance), while keyword co-occurrence identified emerging themes such as virulence genes, cereulide, and sustainable mitigation strategies (e.g., probiotics, bacteriocins). Critical gaps persist in understanding B. cereus behavior in novel food matrices (e.g., plant-based alternatives) and the efficacy of emerging preservation technologies. This analysis underscores the need for interdisciplinary approaches integrating genomics, food science, and public health to address risks in global supply chains. The findings provide a roadmap for future research, advocating for advanced surveillance, innovative interventions, and policy refinement to combat this resilient pathogen.

An increasing trend among food business operators (FBOs) to extend the shelf life of Ready-To-Eat (RTE) fish products over 5 days, the duration usually assigned to this kind of product, has been observed recently. In this study, three independent challenge tests (food artificial contamination) were performed on tuna fillet, marinated salmon tartare, and cubed salmon, with the aim of calculating the maximum growth rate (V_max) of Listeria monocytogenes and estimating the time required to reach the legal limit of 2 log CFU/g, as established by European Regulation 2073/2005. The pathogen counts were fitted by the model of Baranyi and Roberts to calculate the V_max, which were 0.041, 0.020, and 0.039 log CFU/g·h⁻¹, respectively, for the tuna fillet, marinated salmon tartare, and cubed salmon at 10 °C. These results can help FBOs in assigning the correct shelf life based on hygienic practices during the process, product characteristics, and storage conditions. The time to reach the legal limit greatly depends on the starting concentration of the pathogen and on the storage temperature. The challenges for FBOs and the health authorities include reducing the contamination of L. monocytogenes, controlling the retail temperatures, and implementing the analytical tests for quick responses.

Ready-to-eat (RTE) fresh salads are widely consumed for their convenience and nutritional value, but they could represent a relevant food safety concern, as they do not undergo a lethal heat treatment before consumption, and furthermore, they may support the growth of Listeria monocytogenes during refrigerated storage. In this study, the growth potential of L. monocytogenes was evaluated by standardised challenge tests in five commercially available RTE salads: crispy lettuce, baby lettuce, a baby lettuce–spicy mustard mix, and two mâche products from different producers. Three different batches for each product were inoculated with a three-strain cocktail of L. monocytogenes at a target level of approximately 2–3 log CFU/g and stored under conditions simulating reasonably foreseeable refrigerated storage (7 °C for approximately two-thirds of their shelf life, followed by 10 °C for the remaining one-third), in accordance with ISO 20976-1 and EURL L. monocytogenes guidelines. The growth potential (Δ) was calculated as the difference between the highest mean L. monocytogenes concentration observed during storage and the mean of the initial concentration at time zero, both in three replicate samples; Δmax was defined as the highest Δ value among the tested batches. Crispy lettuce, baby lettuce, and the mixed salad supported the growth of L. monocytogenes, with Δmax values of 2.33, 2.60, and 3.65 log CFU/g, respectively. In contrast, both mâche products showed Δmax values ≤ 0.5 log CFU/g, indicating an inability to support pathogen growth under the tested conditions. These results demonstrate that the growth potential of L. monocytogenes in RTE salads is strongly product-specific and likely influenced by intrinsic characteristics and background microbiota, as well as by storage temperature. The findings underline the importance of strict temperature control and product-specific risk assessment to ensure compliance with microbiological criteria throughout shelf life and to mitigate the risk of listeriosis associated with RTE salads.