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.