Use of natural antimicrobials for the control of Listeria monocytogenes in foods

Abstract

Listeria monocytogenes is a gram positive, psychrotropic, facultative anaerobic bacterium and it is the etiological agent of listeriosis, a severe foodborne disease of major public health concern. The bacterium can survive under relatively extreme conditions such as low or high temperatures, low pH, reduced water activity and high salt content. Due to its psychrotropic character is a pathogen of concern in refrigerated food products. One strategy used to overcome the low temperature tolerance is the addition of antimicrobial agents. The objective of this chapter is to review the bibliography concerning the use of natural antimicrobials to control the growth of L. monocytogenes in foods. With special emphasis it will be analyzed the effect of environmental factors and composition of the food on the effectiveness of antimicrobials. It will also explore the combinations that show a synergistic action. This information will help to choose the antimicrobials together with other environmental conditions that assure the control of L. monocytogenes in foods, aiding to improve the safety of foods.