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Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterialdoi:10.3390/microorganisms8111764 pmid:33182551 fatcat:ptojdcsfszeufi4opddm4ykuda