<i>Listeria monocytogenes</i> in Milk: Occurrence and Recent Advances in Methods for Inactivation
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
Affiliations
Sarah Hwa In Lee
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga CEP 13635-900, SP, Brazil
Leandro Pereira Cappato
Department of Food Technology, Veterinary School, Federal Fluminense University, Rua Vital Brazil Filho, 64, Niterói CEP 24230-340, RJ, Brazil
Jonas Toledo Guimarães
Department of Food Technology, Veterinary School, Federal Fluminense University, Rua Vital Brazil Filho, 64, Niterói CEP 24230-340, RJ, Brazil
Celso Fasura Balthazar
Department of Food Technology, Veterinary School, Federal Fluminense University, Rua Vital Brazil Filho, 64, Niterói CEP 24230-340, RJ, Brazil
Ramon Silva Rocha
Department of Food Science, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro CEP 20270-021, RJ, Brazil
Larissa Tuanny Franco
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga CEP 13635-900, SP, Brazil
Adriano Gomes da Cruz
Department of Food Science, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro CEP 20270-021, RJ, Brazil
Carlos Humberto Corassin
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga CEP 13635-900, SP, Brazil
Carlos Augusto Fernandes de Oliveira
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga CEP 13635-900, SP, Brazil
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.
