https://orcid.org/0000-0002-5326-4873
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ABSTRACT
This review gathers information on the occurrence and survival of Listeria monocytogenes in butter. Whether it is the cattle, the equipment or the barn environment, dairy farms represent a big reservoir of L. monocytogenes. Processing environments can also be a source of contamination. Yet, the level of contamination of butter by the pathogen is low. The growth potential of L. monocytogenes in butter is also reduced due to various factors. Among other parameters, the influence of pH and water droplets size and distribution on the behavior of the pathogen is discussed.