## 8 Conclusions  
_L. monocytogenes_ is a Gram-positive, highly pathogenic bacterium known to contaminate food, especially unpasteurized dairy products. Having become a major concern since the 1980s, it can survive in extreme conditions (low temperatures, high salinity, variable pH) and forms disinfectant-resistant biofilms in food processing environments. Its persistence is associated with poor hygiene, ineffective cleaning protocols, and insufficient staff training, with biofilms providing additional protection against environmental factors and antimicrobial agents.  
Nonthermal sterilization technologies in the food industry include chemical sterilization, irradiation, high-pressure processing (HPP), ultrasound, and ozonation. These methods offer advantages like nutrient and flavor retention but also face challenges like high costs and variable efficiency. The combination of these technologies, known as \"multi-barrier technology\", is a promising solution for increasing food safety and extending product shelf life. In the dairy industry, lactic acid bacteria (LAB) and bacteriocins offer multiple advantages in terms of food safety and product quality. Bacteriophages offer a safe and effective alternative to traditional preservation methods, but more research and regulations are needed. Natural preservatives, including essential oils, offer multiple benefits, including antimicrobial and antioxidant activities. These technologies are continually being explored and improved to meet modern consumer demands and expand their use globally. With appropriate regulations and technological innovations, essential oils could become an essential component of the future food industry.  
The dairy industry continues to explore new technologies and methods to meet the demands of modern consumers, and bacteriocins produced by lactic acid bacteria are an essential tool in this endeavor. At the same time, research continues to improve the effectiveness of bacteriocins and expand their use globally. Bacteriophages offer a promising solution for combating food pathogens, providing a safe and effective alternative to traditional preservation methods. Although more research and clearer regulations are still needed in some regions, phage biocontrol is an innovative and effective approach to food safety. The use of natural preservatives, including essential oils, represents a viable alternative to synthetic additives, with multiple benefits, including antimicrobial and antioxidant activities. However, their effective application in the food industry requires further research, especially to determine the best ways to integrate them into products and to ensure compatibility with the sensory characteristics of foods.  
In conclusion, continued research is needed to optimize control and reduction strategies for _L. monocytogenes_ to ensure a balance between food safety and product quality.  
Conceptualization, A.D. and C.S.A.; methodology, C.S.A. and A.C.; formal analysis, A.D. and D.D.; investigation, C.S.A. and A.C.; resources, A.D. and D.D.; writing--original draft preparation, A.D. and D.D.; writing--review and editing, D.D. and A.C. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The authors acknowledge financial support from the Stefan cel Mare University of Suceava, Romania.  
The authors declare no conflicts of interest.