Duru, IC; Bucur, FI; Andreevskaya, Margarita; Nikparvar, Bahareh; Ylinen, Anne; Grigore-Gurgu, L; Rode, Tone Mari; Crauwels, Peter; Laine, P; Paulin, L; Løvdal, Trond; Riedel, Christian U.; Bar, Nadav; Borda, Daniella; Nicolau, Anca Ioana; Auvinen, Petri (Peer reviewed; Journal article, 2021)
Background
High-pressure processing (HPP) is a commonly used technique in the food industry to inactivate pathogens, including L. monocytogenes. It has been shown that L. monocytogenes is able to recover from HPP injuries ...