Control of Listeria monocytogenes in low-moisture foods
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EmailThis review summarizes pertinent literature on the desiccation and thermal resistance of L. monocytogenes in low-moisture foods.
Abstract
Background
Foodborne pathogen contamination in low water activity (aw) foods is a critical problem for both the food industry and public health. Low-moisture foods and food ingredients have been implicated in numerous Salmonella outbreaks and are increasingly involved in the recall of products with possible contamination by Listeria monocytogenes. L. monocytogenes is singled out as a true environmental species and a pathogenic bacterium of concern in ready-to-eat foods including low-moisture foods. L. monocytogenes can survive in a dry environment or in low-moisture foods for an extended period with increased stability at lower storage temperatures. Adaptation to low-moisture foods enables L. monocytogenes to exhibit enhanced thermal resistance. However, compared with Salmonella in low-moisture foods, less information is available about the fate of L. monocytogenes in low-moisture foods during thermal inactivation and the factors influencing its thermotolerance.
Scope and approach
This review summarizes pertinent literature on the desiccation and thermal resistance of L. monocytogenes in low-moisture foods, discusses factors impacting the desiccation and thermal stability, and compares desiccation and thermal stability of L. monocytogenes with Salmonella in respective low-moisture foods. The possible mechanisms underlying the stability of L. monocytogenes in low-moisture foods are also discussed.
Key findings and conclusions
L. monocytogenes can survive in low-moisture foods for an extended duration and is highly thermoresistant. Thermal resistance of L. monocytogenes has an inverse relationship with aw, and is dependent on the food matrix, and other factors.
