New methods of addressing Listeria in ready-to-eat foods

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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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