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Food Reviews International Volume 38, 2022 - Issue 8
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Review

Is Butter A Product at Risk Regarding Listeria Monocytogenes? - A Review

Soundous El-HajjajiLaboratory of Quality and Safety of Agro-food Products, Gembloux Agro-Bio Tech, University of Liège, Gembloux, BelgiumCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5326-4873
ORCID Icon,
Amaury GérardLaboratory of Quality and Safety of Agro-food Products, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
&
Marianne SindicLaboratory of Quality and Safety of Agro-food Products, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
Pages 1656-1667 | Published online: 23 Oct 2020
 
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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.

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