## 4 Biocontrol Methods
### Postbiotics
These results are relevant since the recommended period for consumption of milk after opening the package is approximately 5 days [8]. In addition to bacteriocins, LAB produce antimicrobial compounds, including organic acids and reuterin, a compound produced by _Lactobacillus reuteri_. Reuterin, at a concentration of 8 AU/mL in milk, completely inactivated _L. monocytogenes_ after 24 h of incubation at 37 \({}^{\circ}\)C [121]. Reuterin and nisin, in combination, also acted synergistically against _L. monocytogenes_ in milk [97]. A novel bacteriocin, agilicin C7, produced by _Ligilactobacillus agilis_, has demonstrated inhibitory activity against _L. monocytogenes_. Agilicin C7, characterized as a glycoprotein stable at pH, temperature, and organic solvents, destroys _L. monocytogenes_ by damaging the cell membrane. These characteristics suggest a potential application of this bacteriocin in the food industry, including dairy and meat products [97]. Compared to antibiotics, bacteriocins have a lower risk of inducing antimicrobial resistance due to their ability to directly disrupt the integrity of the bacterial membrane. This is essential in the context where antibiotic resistance is a major global problem, with estimates indicating 10 million deaths annually by 2050 if effective solutions are not found [24]. Bacteriocins, being proteins, are non-toxic and easily degradable in the human gastrointestinal tract. In addition, combining bacteriocins with heat treatments reduces the temperature and duration of the heat treatments, thus better preserving the nutrients and sensory properties of the food products. The effect of bacteriocins varies depending on the dose and environment. For example, [PERSON] et al. (2022) [91] found that certain strains of LAB had high antilisterial activity in vitro, but this activity decreased in the presence of native LAB from milk. Environmental factors, such as pH, temperature, and food structure, influence the efficacy of bacteriocins, and microbial interactions in the complex food matrix can significantly affect antimicrobial activity. Purified bacteriocins have been shown to be effective in reducing _L. monocytogenes_ in certain products, such as fresh cheese, but their use is limited due to their low solubility and narrow antimicrobial spectrum. Furthermore, bacteriocins degrade over time, allowing pathogens to re-emerge. However, bacteriocin-producing LAB have greater potential for use in biopreservation cultures due to their ability to generate bacteriocins in situ, providing additional protection against pathogens. There are limitations to the use of bacteriocins, including resistance of pathogenic bacteria and their interactions with other food components, such as proteins and fats. Therefore, recent research has focused on improving the effectiveness of bacteriocins by combining them with food nanotechnology. Also, the combined application of bacteriocins, probiotics, and other natural antibacterial compounds, such as tea polyphenols or essential oils, could be an effective future strategy to eliminate the risk of _L. monocytogenes_ contamination. Although significant progress has been made in the use of probiotics and bacteriocins in the food industry, further research is needed to better understand the complex mechanisms by which these products can inhibit the biofilm and virulence of _L. monocytogenes_. Recent research suggests that indigenous LAB-producing bacteriocins from traditional cheeses can be used as effective alternatives for food preservation. Also, improving the knowledge of traditional cheese microbiota and using advanced methodologies can lead to the development of more effective starter cultures and improved manufacturing practices. These findings contribute to the production of higher quality and safer cheeses for consumers. Pediocin PA-1, a class II bacteriocin produced by _Pediococcus_ spp., is effective against _L. monocytogenes_.