Persistence of Listeria monocytogenes in the food environment

This project addresses the formation of viable but non culturable (VBNC) Listeria monocytogenes (Lm) and the associated underestimation of risk in food safety systems, where VBNC cells can escape conventional culture-based detection while retaining pathogenic potential. The work is articulated around two main objectives: (i) experimental characterization of the VBNC state of Lm, and (ii) sensibilization and training of food business operators (FBOs) and consumers on the persistence of Lm in food‑related environments.