Contamination of cooked and raw fermented meat products with the bacterial food pathogen Listeria monocytogenes continues to lead to product recalls and poses the risk of life-threatening infections. The combination of lytic bacteriophages and mild high pressure to inactivate the pathogen is intended to further reduce the risk of L. monocytogenes occurrence. In the project, a window for the high-pressure treatment will be determined that, together with bacteriophage treatment, allows significant inactivation of the Listeria without significantly affecting the sensory quality of the meat products. Considering the treatment sequence, possible synergistic effects will also be investigated.
We offer:
Then we look forward to receiving your complete application documents, preferably by e-mail