Listeriosis as we know is on the rise in the UK and Europe especially in the over 60’s age group. The article reported in food production daily suggests that the use of high pressure processing (HPP) along with anti listerial agents can significantly extend shelf life and combat Listeria.
An organism called Weissella viridescens which is resistant to HPP can help to limit Listeria growth for up to 30 days and when sodium lactate is also used shelf life of up to 100 days is reported.
The study was commissioned in responce to the zero tolerance towards Listeria in the US.
FoodWorld 