Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application

Listeriosis is a severe food borne disease with mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It foodborne predominantly causing infections through consumption contaminated and often associated ready-to-eat (RTE) dairy products. Common medication for listeriosis such as antibiotics might cause an eagle effect antibiotic resistance if it overused. Therefore, exploration use lactic acid bacteria (LAB) probiotic characteristics multiple antimicrobial properties increasingly getting attention their capability treat listeriosis, vaccine development, hurdle technologies. The antilisterial gene, gene coding produce peptide (AMP), one inhibitory substances found in LAB, potential key treatment, coupled vast array functions strategies; this review summarizes various strategies LAB against L. prospect development ‘generally regarded safe’ treatment listeriosis.