The foodborne pathogen Listeria monocytogenes is the causative agent of human listeriosis,
a severe disease, especially dangerous for the elderly, pregnant women, and newborns …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

In the last few years, severaloutbreaks caused by Listeria monocytogenes from meat
products have been reported, implying potential health problems that can be very serious for …

The investigation compared the efficiency of single treatments and their combinations in
reducing Listeria innocua on fresh-cut Chinese cabbage. Samples were inoculated and …

High pressure processing (HPP) is one of the most successful nonthermal technique
adopted by the meat industry. Raw beef and poultry meat commercially produced using HPP …

Abstract “Horchata de chufa” is a traditional Spanish beverage produced from tiger nuts
(Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable …

High‐pressure processing (HPP) is a mild technology alternative to thermal pasteurization
and sterilization of different food products. HPP has emerged to provide enormous benefits …

The prevalence of Listeria spp. and Listeria monocytogenes was investigated by
biochemical and molecular methods in a total of 201 fish, shrimp, and ready-to-eat seafood …