Abstract:

Listeria monocytogenes is a food pathogen with severe symptoms, such as gastrointestinal problems, neurological disorders and sepsis, and a high rate of death in immunity-pressed individuals. The mortality rate of listeriosis is approximately 25%, and the hospitalization rate is above 95%. Therefore, there is a growing food safety issue today. One of the most important problems of food processing environments is the fight against L. monocytogenes due to the ability to survive for a long time and the ability to create biofilm. As the beginning in this struggle, knowing the pathways of contamination and the factors that contribute to the spread of the microorganism is necessary for antilisterial applications. Based on this information, properly designed facilities, equipment, cleaning and sanitation programs, staff training and continuous monitoring systems can provide an effective fight. However, despite increased consciousness and measures, L. monocytogenes is detected in some food enterprises and food. This situation demonstrates the need for many new approaches, such as the use of antimicrobial compounds in the fight against Listeria, ohmic heating, high pressure application and cold plasma technique. This collection aims to provide the development conditions of L. monocytogenes, potential sources of contamination, practices to be done in food processing facilities and new approaches to combat.

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