Project Description

Intracellular Listeria monocytogenes (red) inside human epithelial cells (with actin of the cytoskeleton stained in green and DNA of nuclei in blue). In the lower right part of the image, intracellular motility of Listeria is seen by characteristic actin comet tail formation. Credits: Ulm University

Intracellular Listeria monocytogenes (red) inside human epithelial cells (with actin of the cytoskeleton stained in green and DNA of nuclei in blue). In the lower right part of the image, intracellular motility of Listeria is seen by characteristic actin comet tail formation. Credits: Ulm University

Scientific objectives

The main aim of the project is to turn food products (ready-to-eat products based on meat, fish and vegetables) safer and more durable, by reducing or inhibit the ability of Listeria monocytogenes (LM) to recover from high pressure processing (HPP). This can extend the shelf-life of food, increasing its resistance to food-related bacteria (by rendering the food “non-hospitable” for this type of bacteria) and decrease the amount of food waste from processing and throughout the food chain. Cutting edge biotechnological methods will be applied in this project to achieve our aim.