A recent study conducted by the University of Surrey’s BioProChem group looks at how Listeria grows in food when novel, milder processing techniques are used.
Housed within the institution’s Department of Chemical and Process Engineering, the BioProChem group collaborated with the university’s School of Biosciences and Medicine and KU Leuven in Belgium. The research paper is entitled, “Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities”.