Inactivation of Listeria monocytogenes (strains NCTC 11994 and Scott A) was evaluated in
model cheeses submitted to 10min HHP treatments of 300, 400 or 500MPa at 5 or 20° C …

This study investigated the effect of growth temperature (8–32° C), process temperature (−
17 to 32° C), and sodium chloride concentration (0–3%) on the lethality of pressure to …

In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial
free-starter fresh cheese was evaluated after high-pressure processing (HPP). HPP …

The aim of the work was to develop and validate a model of the inactivation of Listeria
monocytogenes on dry-cured ham by high hydrostatic pressure (HHP) processing, as a …

The effect of high hydrostatic pressure (HHP) on Listeria monocytogenes in cheeses
manufactured from contaminated raw goat milk (approximately 107/ml) was evaluated …

This study examined the inactivation of Listeria monocytogenes in milk by high-pressure
processing (HPP) and bacterial recovery during storage after HPP. We developed a …

Camembert-type cheese was produced from: raw bovine milk; raw milk inoculated with 2 or
4 log CFU/ml Listeria monocytogenes; raw milk inoculated with L. monocytogenes and …

The aim of this study was to explore the effect of a wide range of growth temperatures,
growth phases and plating media on the inactivation of Listeria monocytogenes by high …

The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to
avoid. This contamination can easily occur as a consequence of handling during ripening …

The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain
rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated …