Abstract
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. This review provides an up to date about the strategies of use of LAB and their metabolites in RTE meat products and dairy foods by selecting the most appropriate strains, by analysing the mechanism by which they inhibit L. monocytogenes and methods of effective application of LAB, and their metabolites in these kinds of products to control this pathogen throughout the processing and storage. The selection of LAB with anti-L. monocytogenes activity allows to dispose of effective strains in meat and dairy-ripened products, achieving reductions form 2–5 logarithmic cycles of this pathogen throughout the ripening process. The combination of selected LAB strains with antimicrobial compounds, such as acid/sodium lactate and other strategies, as the active packaging could be the next future innovation for eliminating risk of L. monocytogenes in meat and dairy-ripened products.
Highlights
Listeria monocytogenes is one of the most important pathogenic microorganisms and is responsible for causing listeriosis, an illness that affects mainly pregnant women, newborns, the elderly, and individuals with compromised immune systems [1]
L. monocytogenes is a serious concern in the RTE meat and dairy-ripened products industries
lactic acid bacteria (LAB) strains are present in most of the ripened foods as the natural microbial population, to find strains with anti-L. monocytogenes activity able to survive in conditions of ripened products, an appropriated selection methodology is necessary
Summary
Listeria monocytogenes is one of the most important pathogenic microorganisms and is responsible for causing listeriosis, an illness that affects mainly pregnant women, newborns, the elderly, and individuals with compromised immune systems [1]. Preliminary active isolates against L. monocytogenes are obtained, which are characterized by 16S rRNA sequencing [17] and further evaluated by co-inoculation with L. monocytogenes for anti-listerial activity in food models simulating temperature, water activity, and pH conditions of RTE products, as it has been reported by Martín et al (Unpublished data) in soft cheese model for the selection of active anti-listerial LAB strains (Figure 1). The RFLP analysis of the tuf gene has been described as a suitable tool for the differentiation of LAB strains [21] It should be investigated the ability of the most effective LAB strains to control the growth of L. monocytogenes in the food product by the challenge test methodology (Figure 1), as it has been reported in dry-cured fermented sausages [22] and ripened cheeses [16]. Bacteriocins and their effect against L. monocytogenes are detailed (Section 4)
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