Rapid detection and identification methods for Listeria monocytogenes in the food chain – A review

Abstract Listeria monocytogenes is a facultative pathogenic saprophyte. It can cause a severe disease, listeriosis, which is currently considered to be one of the leading food-borne diseases worldwide. L. monocytogenes can be found in raw and processed foods. Particularly ready-to-eat (RTE) foods are sources of Listeria infections. RTE foods have a long shelf life, because they are stored at low temperatures and in vacuum or modified atmosphere packages. Additionally, they are usually consumed without any additional cooking. As L. monocytogenes can multiply over a wide range of pH and osmolarity, at low temperatures, and both under aerobic and anaerobic conditions, this is a particular concern and necessitates control along the food chain. A wide variety of culture and alternative methods have been developed in order to detect or quantify this pathogen in food. Here are presented the most rapid and sensitive methods (

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