Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry

Recent outbreaks and recalls linked to Listeria monocytogenes in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on L. monocytogenes survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but non-culturable (VBNC) state. Additionally, interactions between L. monocytogenes and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research. • Listeria monocytogenes outbreaks and recalls in fresh produce threaten food safety. • L. monocytogenes faces little competition once introduced in processing environments. • Orientation of contact surface influences survival of L. monocytogenes . • Surface topography and nutrient availability promote L. monocytogenes persistence. • VBNC state emphasizes disinfection resilience and persistence in produce environments. • Microbiota and L. monocytogenes interactions can favour persistence.