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

• Published in: Trends in food science & technology Vol. 96; pp. 61 - 78
• Main Authors: Bahrami, Akbar, Moaddabdoost Baboli, Zahra, Schimmel, Keith, Jafari, Seid Mahdi, Williams, Leonard
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.02.2020; Elsevier BV
• Subjects: Bacteria; Deactivation; Efficiency; Food composition; Food industry; Food processing; Food processing industry; Food production; Food products; Food quality; Food safety; Food technology; Foodborne pathogens; High resistance; Hydrostatic pressure; Illnesses; Inactivation; Listeria; Listeria monocytogenes; New processes; Novel foods; Optimization; Pathogenic bacteria; Pathogens; Sensory properties; Sterilization; Ultrasound; Listeria monocytogenes; Food safety; New processes; Food processing; Pathogenic bacteria
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2019.12.009

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. It is estimated that L. monocytogenes alone is globally responsible for 23,150 sicknesses and 5463 deaths per year and its inactivation is vital for ensuring microbiologically safe food products. In addition, its high resistance to most processes, compared to other pathogenic bacteria has made L. monocytogenes to be one of good indicators for examining the efficiency of food processing technologies. This review focuses on the efficiency of novel food processing technologies and their antimicrobial mechanisms to inactivate L. monocytogenes. Non-conventional technologies of high hydrostatic pressure, ultrasound, and microwave can be considered as efficient as commercial sterilization methods in destroying L. monocytogenes and potentially other foodborne pathogens. The composition and characteristics of foods, processing conditions, and the resistance of L. monocytogenes (in species level) against the processing are among diverse determining factors affecting the efficiency of these advanced processes. This study provides a comprehensive summary on efficiency of newer technologies to conventional heating which could be helpful for industries as well as researchers to select the best applicable treatment for food product. The most studied novel processing technologies to control Listeria monocytogenes in foods. [Display omitted] •Efficiency of novel food processes to inactivate L. monocytogenes was reviewed.•High pressure pasteurization, sonication, and irradiation are efficient to destroy LMONO.•LMONO is a good indicator for examining the efficiency of sterilization technologies.•Food composition, process type, and resistance of LMONO strains are important factors.