1. Wprowadzenie. 2. Przypadki listeriozy. 3. Listerioza wywołana konsumpcją żywności zanieczyszczonej L. monocytogenes. 4. Innowacyjne rozwiązania technologiczne obniżające ryzyko występowania L. monocytogenes w żywności. 5. Podsumowanie
Abstract: Changing consumer’s preferences and expectations exhort food producers to seek for new technological solutions. Many research and epidemiological studies confirm that Listeria monocytogenes can grow in many types of food products, thus posing a serious threat to consumers. The growth of this pathogen in food may be limited by the application of different natural substances which have antimicrobial effect. Some species, oils as well as certain microorganisms and/or their metabolites exhibit antilisterial activity. Occurrence in foods and outbreaks caused by L. monocytogenes mobilize science and food industry to explore more effective, innovative but at the same time natural methods of food preservation, which would ensure the microbiological safety of food products.
1. Introduction. 2. Listeriosis outbreaks. 3. Listeriosis resulting from the consumption of food contaminated with L. monocytogenes. 4. Innovative technological solutions to reduce the risk of occurrence of L. monocytogenes in food. 5. Summary
