<i>Listeria monocytogenes</i> in Milk: Occurrence and Recent Advances in Methods for Inactivation

• Main Authors: Sarah Hwa In Lee, Leandro Pereira Cappato, Jonas Toledo Guimarães, Celso Fasura Balthazar, Ramon Silva Rocha, Larissa Tuanny Franco, Adriano Gomes da Cruz, Carlos Humberto Corassin, Carlos Augusto Fernandes de Oliveira
• Format: Article
• Language: English
• Published: MDPI AG 2019-02-01
• Series: Beverages
• Subjects: <i>L. monocytogenes</i>; occurrence; milk; non-thermal treatments; high pressure processing (HPP); pulsed electric fields (PEFs); ultrasound; irradiation
• Online Access: https://www.mdpi.com/2306-5710/5/1/14

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 <i>Listeria monocytogenes (L. monocytogenes)</i>. Traditional processing of milk for direct consumption is based on thermal treatments that efficiently eliminate pathogens, including pasteurization or sterilization. However, the occurrence of <i>L. monocytogenes</i> 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 <i>L. monocytogenes</i> 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.