The presence of Listeria and Salmonella bacteria in food processing facilities poses several problems: pathogenic for humans, these bacteria are capable of persisting for a long time in the environment and resisting treatment with biocidal products. The Actia Fastypers Joint Technology Unit (UMT) was recently created by the French Ministry of Agriculture for a five-year period, in order to work on these issues. It brings together research teams (ANSES, INRAE) and agro-industrial technical institutes (Actalia, for the dairy sector, and the French Pork and Pig Institute (IFIP)).