Research shows that a combined strategy of using natural antimicrobials and in-package pasteurization could help reduce Listeria monocytogenes risks in ready-to-eat foods.
Clemson University scientists found that using the combined approach was more effective in reducing bacterial populations than using a single treatment, such as intense heat. The combined approach also helped in preventing outgrowth during refrigerated storage.
The results of the study appear in Food Microbiology.
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