Abstract
Listeria monocytogenes is a foodborne pathogen which occurs mainly in ready-to-eat food products, especially in artisanal products manufactured from raw milk such as some types of cheese, meat products and leafy vegetables. L. monocytogenes requires special attention in the food industry because of its ability to survive under adverse conditions and form biofilms on different surfaces in food processing environments. The potential for product contamination by L. monocytogenes strains in the industrial environment emphasizes the importance of preventive measures in the food industry. This review presents an overview on the main characteristics, pathogenicity and occurrence data of L. monocytogenes in Brazilian foods. The main prevention measures to avoid contamination by L. monocytogenes in foods are also highlighted, especially the adoption of quality assurance programs by the food industry.
Highlights
The genus Listeria comprises several species of Gram positive bacteria which occur widely in nature, being frequently found in soil, decomposing plants, sewage, silage, dust and water.[1]
Concluding Remarks The presence of L. monocytogenes and other species is relatively frequent in several foods in Brazil, especially in cheese, meat products and leafy vegetables
There are no records of invasive listeriosis related to the consumption of contaminated food in the country, the literature demonstrates the occurrence of several outbreaks in other countries
Summary
The genus Listeria comprises several species of Gram positive bacteria which occur widely in nature, being frequently found in soil, decomposing plants, sewage, silage, dust and water.[1]. L. monocytogenes and other species of the genus have already been
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