Advancement in Technologies and Practices to Control Listeria monocytogenes Contamination within the Food Processing Environment.

Abstract

In the expanding food processing environment, humans still face risks from certain harmful organisms that cause food contamination. One such ubiquitous organism is Listeria monocytogenes (L. monocytogenes), a facultative anaerobe, one of the infectious bacteria that can cause contamination in food processing settings. Food processing environments have inherent challenges in implementing preventive measures, including sanitation protocols, hygiene practices, advanced detection technologies and regulatory compliance. Advanced technologies and best practices are applied to control and prevent L. monocytogenes contamination in food processing environments. Environmental monitoring programmes and risk assessment strategies are important in identifying and mitigating potential sources of contamination. Employee training and education are important in maintaining a clean and safe food processing environment. By implementing an approach that incorporates both technological advancements and human factors, food manufacturers can effectively try to reduce the risk of contamination by L. monocytogenes and ensure the safety of their products for consumers. This review assesses advanced technologies and best practices to reduce L. monocytogenes contamination within food processing environments.