Antibiotic resistance (AR) and multidrug resistance (MDR) have been confirmed for all major
foodborne pathogens: Campylobacter spp., Salmonella spp., Escherichia coli and Listeria …

Listeria monocytogenes causes listeriosis, a disease characterized by a high mortality rate
(up to 30%). Since the pathogen is highly tolerant to changing conditions (high and low …

Listeria monocytogenes (LM) is a bacterial pathogen responsible for listeriosis, a foodborne
illness associated with high rates of mortality (20–30%) and hospitalisation. It is particularly …

Listeriosis is a severe disease caused by the foodborne pathogen Listeria monocytogenes,
posing a significant risk to vulnerable populations such as the elderly, pregnant women, and …

High-pressure processing (HPP) is one of the non-thermal methods of food preservation
considered to be safe but may cause an increase/decrease in virulence potential and …

Listeria monocytogenes, a foodborne pathogen, exhibits high adaptability to adverse
environmental conditions and is common in the food industry, especially in ready-to-eat …

Abstract Background Listeria monocytogenes are Gram-positive rods, which are the
etiological factor of listeriosis. L. monocytogenes quickly adapts to changing environmental …

Listeria monocytogenes, a foodborne pathogen, exhibits high adaptability to adverse
environmental conditions and is common in the food industry, especially in ready-to-eat …

Listeria monocytogenes (LM) is a bacterial pathogen responsible for listeriosis, a foodborne
illness associated with high rates of mortality (20–30%) and hospitalisation. It is particularly …

High pressure processing (HPP) is a non-thermal processing technology aimed to inactivate
bacteria and improve the shelf life of food. Commercial parameters for ready-to-eat (RTE) …