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Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation

1
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
2
Department of Food Technology, Veterinary School, Federal Fluminense University, Rua Vital Brazil Filho, 64, Niterói CEP 24230-340, RJ, Brazil
3
Department of Food Science, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro CEP 20270-021, RJ, Brazil
*
Author to whom correspondence should be addressed.
Beverages 2019, 5(1), 14; https://doi.org/10.3390/beverages5010014
Received: 18 December 2018 / Revised: 21 January 2019 / Accepted: 25 January 2019 / Published: 1 February 2019
(This article belongs to the Special Issue Listeria in Beverages: Prevalence and Control)
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PDF [344 KB, uploaded 22 February 2019]

Abstract

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. View Full-Text
Keywords: L. monocytogenes; occurrence; milk; non-thermal treatments; high pressure processing (HPP); pulsed electric fields (PEFs); ultrasound; irradiation L. monocytogenes; occurrence; milk; non-thermal treatments; high pressure processing (HPP); pulsed electric fields (PEFs); ultrasound; irradiation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Lee, S.H.I.; Cappato, L.P.; Guimarães, J.T.; Balthazar, C.F.; Rocha, R.S.; Franco, L.T.; da Cruz, A.G.; Corassin, C.H.; de Oliveira, C.A.F. Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation. Beverages 2019, 5, 14.

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