KØEPELKOVÁ V., SOVJÁK R.
Abstract
Diseases contracted by Listeria monocytogenes, listeriosis, a serious infection caused by eating food contaminated
with the bacterium Listeria monocytogenes, have recently been recognized as an important public health problem in
the Czech Republic. Cured meat product can be recontaminated by exposure after the lethality treatment during the
peeling, slicing, repacking and other procedures. If the Listeria is present on the equipment used for peeling, slicing
or repacking, then pathogens can be transferred to the product upon contact for that reason it is necessary to follow
the microbiological quality of dry cured meat products) immediately after the treatment and then in regular time
periods during the storage process. As heat treatment is not suitable for this product, an alternative process to
minimise the microbiological counts is necessary. High pressure treatment is a new preservation method without
high temperatures, avoiding desirable alternation used by thermal treatment of food such as vitamin loss, reduced
bioavailability of essential amino acids, flavour loss, modification of taste and colour.
Key words:
Listeria monocytogenes, high pressure, listeriosis, dry cured meat products