Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation

Milk is one of the most important food items consumed by humans worldwide. In addition to its nutritional importance, milk is an excellent culture medium for microorganisms, which may include pathogens such as Listeria monocytogenes (L. monocytogenes). Traditional processing of milk for direct consu...

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Bibliographic Details
Published in:Beverages (Basel) 2019-03, Vol.5 (1), p.14
Main Authors: Lee, Sarah, Cappato, Leandro, Guimarães, Jonas, Balthazar, Celso, Rocha, Ramon, Franco, Larissa, da Cruz, Adriano, Corassin, Carlos, de Oliveira, Carlos
Format: Article
Language:English
Subjects:
Consumers
Consumption
Dairy industry
Deactivation
Electric fields
Food contamination
Food contamination & poisoning
high pressure processing (HPP)
Hydrostatic pressure
Inactivation
Irradiation
L. monocytogenes
Listeria
Listeria monocytogenes
Microorganisms
Milk
non-thermal treatments
occurrence
Pasteurization
Pathogens
pulsed electric fields (PEFs)
Regulatory approval
Sterilization
Ultrasonic imaging
ultrasound
Ultraviolet radiation
Values
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Summary:Milk is one of the most important food items consumed by humans worldwide. In addition to its nutritional importance, milk is an excellent culture medium for microorganisms, which may include pathogens such as Listeria monocytogenes (L. monocytogenes). Traditional processing of milk for direct consumption is based on thermal treatments that efficiently eliminate pathogens, including pasteurization or sterilization. However, the occurrence of L. monocytogenes in milk as a consequence of failures in the pasteurization process or postpasteurization contamination is still a matter of concern. In recent years, consumer demand for minimally processed milk has increased due to the perception of better sensory and nutritional qualities of the products. This review deals with the occurrence of L. monocytogenes in milk in the last 10 years, including regulatory aspects, and recent advances in technologies for the inactivation of this pathogen in milk. The results from studies on nonthermal technologies, such as high hydrostatic pressure, pulsed electric fields, ultrasounds, and ultraviolet irradiation, are discussed, considering their potential application in milk processing plants.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages5010014