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

Background: 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. Scope and approach: 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. Key findings and conclusions: 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 foodbome 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.