Inhibition of Listeria monocytogenes in cold smoked salmon by addition ofsakacin P and/or live Lactobacillus sakei cultures

摘要

Listeria monocytogenes is the causative agent of food-related listeriosis. It has the ability to grow in vacuum-packaged food at chiller temperatures and is relatively tolerant to salt and low pH thus it is difficult to control its growth in food.