The role of phenolic compounds against Listeria monocytogenes in food. A review

Abstract Background Listeriosis is a severe disease/infection which affects humans and animals and occurs as an invasive/non-invasive form caused by Listeria monocytogenes. This bacterium contaminates food during processing, distribution and even refrigerated storage. The high mortality rate associated with this disease makes it a paramount global health concern. Due to the life-threatening nature of this infection, there is a need for prompt treatment/biocontrol agents to improve food safety against L. monocytogenes. Scope and approach The great interest garnered by natural bioactive compounds in the last decades and the increased demands of natural, nutritional and healthy food by consumers have led to many researchers to investigate the listericidal activity of phenolic compounds. In the present review, polyphenols with antilisterial activity will be discussed as well as the mechanisms of action against biofilm formation and growth. The results of studies carried out to test different vegetable extracts and isolated phenolic compounds along with considerations about the application method in food were also covered in the review. Key findings and conclusions Polyphneols, especially phenolic acids and flavonoids have a central role in the inhibition of L. monocytogenes as well as its capacity to form biofilms and cause eventual food outbreaks. The antilisterial effect of polyphenols is dependent of the extract composition, food matrix, and processing and storage conditions. The inhibitory effect of polyphenols were reported in food products (especially meat and meat products) during different storage conditions which support the role of polyphenols as food preservatives against L. monocytogenes.