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Susceptibility of Listeria monocytogenes to high pressure processing: A review
- Ferreira, Marina, Almeida, Adelaide, Delgadillo, Ivonne, Saraiva, Jorge, Cunha, Ângela
- Food reviews international 2016 v.32 no.4 pp. 377-399
- Listeria monocytogenes, food pathogens, food processing, foods, high pressure treatment, listeriosis, mortality
- Listeria monocytogenes has been regarded as an emerging food pathogen responsible for listeriosis, a serious disease given its high mortality rate. The need for better food processing methods has led to an increased interest in high pressure processing (HPP), a novel nonthermal method presented as “producer” of safer food products. This review provides an overview of the effects of HPP on Listeria monocytogenes and on L. innocua , with the latter often used as an amenable surrogate for the pathogenic species. The factors that affect the susceptibility of listeriae to HPP, as well as the long-term implications of postprocessing recovery, are discussed in the perspective of the use of HPP to improve the safety of potential food vehicles.