Work

Conventional and Innovative Methods for Reducing the Incidence of Listeria monocytogenes in Milk and Dairy Products

Year: 2025

Type: article

Abstract: Listeriosis, the disease caused by the bacterium L. monocytogenes, can take invasive forms, with severe complications such as septicemia or meningitis, mainly affecting vulnerable people, such as pregnant women, the elderly, and immunocompromised people. The main transmission is through the consumption of contaminated food, and unpasteurized dairy products are common sources of infection. Due to the high mortality and the difficulty in eliminating the bacterium from the production environment, rigorous hygiene and control measures are essential to prevent the spread of Listeria in the food chain, and research on biofilm formation and bacterial resistance is vital to improve food safety. Dairy products, raw milk, and soft cheeses are among the most vulnerable to contamination with L. monocytogenes, especially due to pH values and low-temperature storage conditions. This paper presents a synthesis of the specialized literature on methods to reduce the incidence of L. monocytogenes in milk and dairy products. Conventional strategies, such as pasteurization and the use of chemical disinfectants, are effective but can affect food quality. Specialists have turned their attention to innovative and safer approaches, such as biocontrol and the use of nonthermal methods, such as pulsed electric fields, irradiation, and nanotechnology. Barrier technology, which combines several methods, has demonstrated superior efficiency in combating the bacterium without compromising product quality. Additionally, lactic acid bacteria (LAB) and bacteriocins are examples of biopreservation techniques that provide a future option while preserving food safety. Natural preservatives, especially those derived from plants and fruits, are promising alternatives to synthetic compounds. Future solutions should focus on developing commercial formulations that optimize these properties and meet consumer demands for healthy, environmentally friendly, and clean-label products.

Source: Applied Sciences

DOI: 10.3390/app15126580

Authors: Adriana Dabija, Cristina Ștefania Afloarei, Dadiana Dabija, Ancuța Chetrariu

Institution: Ştefan cel Mare University of Suceava

Language: English

Topic: Listeria monocytogenes in Food Safety

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $2,896