High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of Listeria monocytogenes Isolated from Food and Food Processing Environments

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 antibiotic resistance. The aim of the present study was to evaluate the survival of L. monocytogenes isolates after high-pressure...

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Detalles Bibliográficos
Autores principales: Wiśniewski, Patryk, Chajęcka-Wierzchowska, Wioleta, Zadernowska, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650155/
https://www.ncbi.nlm.nih.gov/pubmed/37959018
http://dx.doi.org/10.3390/foods12213899

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650155/
https://www.ncbi.nlm.nih.gov/pubmed/37959018
http://dx.doi.org/10.3390/foods12213899

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