Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products

摘要

Background: Commercial heat sterilization has been used in the food industry for decades to produce safe foods. However, this technology can have potential detrimental effects on the organoleptic and nutritional quality of foods; so numerous innovative technologies have been developed to destroy pathogens potentially present in foods as well as maintaining the sensory properties. Among pathogenic bacteria, L. monocytogenes is of great importance for optimization of advanced technologies.