Bulletin of the IDF N° 502/ 2019: Ecology of Listeria spp. and Listeria monocytogenes, Significance in Dairy Production
|published date||25 October 2019|
|reference||Bulletin of the IDF No. 502/ 2019|
Ecology of Listeria spp. and Listeria monocytogenes, Significance in Dairy Production
François Bourdichon, Denise Lindsay, Aurélie Dubois, Kieran Jordan
Listeria monocytogenes shows the highest versatility in foodborne disease outbreaks and is associated with a wide variety of foods. Recent outbreaks in deli meats in South Africa, frozen vegetables in Europe and ice cream in the USA have all linked contamination of the final product to the food-processing environment. Within the dairy context, historical control measures through heat (pasteurisation) have had a major impact on reducing the occurrence of listeriosis, but contamination of processed dairy products still occurs. More understanding of ecological niches within dairy manufacturing plants,
in order to minimize the likelihood of recontamination events after critical control points, is still needed. The present review aims to summarise the different relevant actions in the food production process that need to be implemented to minimize the likelihood of unsafe f inal dairy product production in terms of L. monocytogenes.
Keywords: Listeria monocytogenes, Listeriosis, Dairy Processing, Food Safety, Process Environment Monitoring, Control Measures