## 1 Introduction  
As foodborne illnesses remain a global problem, rigorous monitoring of the food chain and the application of technologies to ensure both the safety and quality of products are required. According to data reported by the European Food Safety Authority (EFSA) and the Centers for Disease Control and Prevention (CDC), millions of people fall ill annually due to food contamination, which highlights the need for more effective processing methods [1, 2]. Developing innovative strategies to control _L. monocytogenes_ is currently essential for the dairy industry. Despite all the advances in pathogen control, foodborneillnesses continue to represent a major global problem. Although conventional cleaning and sanitation methods are effective, they can affect the sensorial and nutritional properties of dairy products. Thus, ongoing research is needed to develop new methods that balance antimicrobial effectiveness with maintaining food quality [3; 4; 5; 6]. Dairy products with nutritional and health claims, such as those with added probiotics, prebiotics, synbiotics, and postbiotics, along with reduced sugar, low fat, and whey protein variants, play an important role in today's dairy industry. Consumers are increasingly concerned about health and food safety, seeking nutritious products that are free from pathogenic microorganisms. In this context, additives and new technologies that limit or eliminate pathogens are of increasing importance [7; 8; 9; 10]. Listeriosis, an infection caused by \(L\). _monocytogenes_, is frequently associated with the consumption of dairy products [11]. It is crucial to reduce the pathogen's entry into dairy products since listeriosis, one of the most serious illnesses brought on by LM, has high rates of morbidity (\(>\)90%) and mortality (18-30%) [12]. For example, in the USA, an outbreak of listeriosis associated with queso fresco cheese was reported in the states of New York, Maryland, and Virginia, causing 12 infections and one death (CDC, 2021). In the EU, the incidence of \(L\). _monocytogenes_ in dairy products was reported at 0.44% between 2017 and 2020 (EFSA, 2021) [2; 12]. The regulations imposed for the handling of foods contaminated with \(L\). _monocytogenes_ are essential, given the difficulty of eradicating this bacterium. The regulations in force cover personal hygiene, surface cleanliness, and processing technology. To date, several methods, listericidal and listeriostatic, have been developed to reduce and prevent the incidence of \(L\). _monocytogenes_ in milk and dairy products [13]. However, many of these methods are considered too harsh, affecting the quality and nutritional attributes of the food. In recent years, consumers have shown increased interest in minimally processed products, without additives but stable on the shelf, with improved nutritional and sensory value. To meet these demands, new strategies for the control of \(L\). _monocytogenes_ have been developed based on nonthermal, natural, or biocontrol methods [14; 15; 16]. Thermal methods such as pasteurization, sterilization, refrigeration, or freezing, although effective in eliminating pathogenic microorganisms, can affect food quality by causing undesirable chemical reactions with the formation of undesirable compounds [17]. For example, pasteurization is an effective method for eliminating pathogens from food, especially from milk, and is widely used to reduce risks to consumer health [18]. However, exposure to high temperatures can damage the chemical composition and sensory quality of food products, and there is a risk of recontamination during post-pasteurization processing. Thus, a combination of methods is needed to prevent contamination of milk and dairy products [19]. Other unconventional physical methods, such as UV irradiation, ozone, atmospheric cold plasma, high-pressure processing, pulsed electric field, and ultrasound treatments, have proven effective in extending the shelf life of foods and reducing the risk of contamination.