Hispanic-style
fresh cheeses (HSFC), in particular queso fresco,
continue to be among the most frequent cause of listeriosis outbreaks
in the United States. These cheeses typically have a near neutral
pH, high moisture and low salt content resulting in a food product
that provides favorable conditions for the growth of spoilage and
pathogenic bacteria. Refrigeration is the primary means of postpasteurization
microbial control with these products. However, Listeria
monocytogenes is a psychrotroph that can contaminate
HSFC postpasteurization and grow during refrigerated storage. Thus,
there is an urgent need for novel and effective strategies to control L. monocytogenes growth in HSFC while maintaining
the sensory attributes of HSFC. In this Review, we will describe recent
advances in improving the safety of HSCs. In particular, we will focus
on strategies that include the incorporation of preservatives, from
novel sources or commercially available, that can limit L. monocytogenes growth and processing technologies
that can be used on finished products.