Listeria monocytogenes IN DAIRY PRODUCTS OCCURRENCE, MONITORING AND SURVEILLANCE

Cross-contamination with foodborne microorganisms is a challenge at every stage of food preparation. Listeria monocytogenes poses serious and persistent problems for the food industry because of its ability to withstand a broad range of temperatures and pH levels and thrive under high salt concentrations. These factors significantly increase the risks to consumers. Although Listeria is uncommon in the general population, the bacterium is frequently isolated from food and environmental sources. The prevalence of systemic listeriosis is notably higher among vulnerable groups, such as the elderly, pregnant women, and individuals with weakened immune systems. Among the species within the Listeria genus, L. monocytogenes is the most significant in food contexts because of its capacity for proliferation and its adaptability to changing environments. Advancements in detection technologies have enabled the identification of more outbreaks with fewer cases per incident. To monitor and validate the efficacy of control measures, robust environmental monitoring programmes are essential. These programmes include establishing protocols for sampling and detection, determining sampling frequency, selecting sampling zones, and implementing corrective actions. This study aims to review the specialist literature on the management, surveillance, and prevalence of L. monocytogenes in dairy products.