This article discusses the main components of the Listeria monocytogenes surfactome, such as teichoic acids, peptidoglycan, cell wall proteins, and the flagellar apparatus.
In this article, we discuss the relationship between the persistence of Listeria monocytogenes in food production environments and the formation of biofilm. Listeria monocytogenes is a Gram-positive bacterium that causes listeriosis, a foodborne illness associated with high rates of mortality (20–30%) and hospitalization, and is particularly dangerous for infants, pregnant women, and the elderly. The
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This article explores the use of enzymes and other modern, eco-compatible technologies to combat Listeria monocytogenes (LM) biofilms in the food industry.