Study of the cultural properties of Listeria monocytogenes /Listeria spp under different storage temperature regimes

Microbial contamination of food products remains a major public health threat, as consumption of contaminated foods can cause infectious diseases. Among pathogenic bacteria, Listeria monocytogenes occupies a leading position. The significance of listeriosis, caused by L. monocytogenes, is determined by its epizootic, economic, and ecological impact. Pathogenic species of Listeria have become permanent contaminants of food raw materials and food products. Ensuring compliance with microbiological safety requirements remains a critical challenge for food producers, particularly concerning L. monocytogenes contamination. Listeria monocytogenes is a pathogen capable of surviving storage conditions at low temperatures (-25°C) and high temperatures (+45°C). Microorganisms remain viable during prolonged storage in food products at processing plants. Understanding the resistance mechanisms of L. monocytogenes provides essential insight for improving food processing and preservation technologies. The study provides a comprehensive overview of the properties of pathogenic Listeria (at the species level) under different temperature conditions and during long-term storage, which may lead researchers to further implement innovative technologies for the elimination of pathogenic Listeria monocytogenes in food production. Scientists are currently developing new methods for eliminating bacterial contamination in food products and in food industry environments.