## 1 Introduction
These methods, combined with antimicrobial agents, prevent the growth of surviving bacterial cells. However, the application of physical methods can negatively affect the quality of products, especially sensory properties, such as appearance, color, or texture [19]. Chemical treatments, such as the use of caustic substances, acids, and chlorine-based disinfectants or quaternary ammonium chemical agents, although effective, can have negative effects on human health, increasing the risk of cancer. For this reason, researchers have focused on developing safer, natural methods [9]. On the other hand, the effectiveness of these measures is sometimes compromised in areas that are difficult to access [13; 20]. Studies have shown that a combination of plant-derived antimicrobial compounds, along with heat treatments, can effectively control bacteria in various food products. In addition,another study showed that the combined application of pulsed electric fields, moderate heat, and natural essential oils was effective in inactivating _L. monocytogenes_[21]. Figure 1 presents a summary of methods to reduce the incidence of _L. monocytogenes_ species in milk and dairy products. Biocontrol methods represent an alternative solution to inhibit the growth of _L. monocytogenes_[13]. Biopreservation using LAB can ensure food safety without negatively affecting consumer health or product quality and can extend the shelf life of food products. This method is particularly promising for minimally processed products, which depend on refrigeration to prevent the growth of _L. monocytogenes_[22]. For example, lysozyme, a natural antimicrobial present in mammalian milk, can be used as a biopreservative in cheeses. Lactoferrin, another natural antimicrobial agent, can inhibit the growth of _L. monocytogenes_ and other pathogens by binding the iron they need for growth [8; 23]. Improving food quality and safety is essential for human well-being, with a long history dating back to prehistoric times when humans began to domesticate plants and animals and preserve food through various physical methods. Food additives and modern technologies play a crucial role in ensuring an accessible, tasty, and safe supply. These additives allow for the extension of food shelf life, reduction of losses, and development of new food formulations, meeting increasingly stringent market requirements. Despite the controversy surrounding their safety, additives are heavily regulated globally, and many have been banned over the years [24]. In the food industry, color additives and preservatives are among the most important factors in improving the appearance and preservation of products. They can be divided into antimicrobials, antioxidants, and anti-aging agents, each of which has the role of preventing or delaying food degradation. Research aims to identify new solutions that combine these properties with bioactive functions, such as antioxidant or antimicrobial activity. Although the high concentrations required for these benefits may exceed the permissible limits, the development of new chemical molecules or the modification of known natural ones may represent a solution for improving food additives [25]. Polyphenols, alkaloids, and other plant components are considered promising sources of natural preservatives, have antiseptic effects, and are generally well-accepted by consumers [26]. In many cases, a single method is not sufficient to effectively control _L. monocytogenes_[27]. A combination of techniques, known as \"barrier technology\", has proven more effective. Figure 1: Thermal and nonthermal methods applied to dairy products for reducing the incidence of the species _L. monocytogenes._  
Combining conventional and innovative approaches can generate synergistic effects, targeting multiple critical aspects of the microorganism's metabolism. Several studies have shown the success of these methods in controlling _L. monocytogenes_ in foods and food production environments [22,28]. This paper deals with the review of the literature on methods used to reduce _L.