Reduction and Growth Inhibition of <i>Listeria monocytogenes</i> by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Reduction and Growth Inhibition of <i>Listeria monocytogenes</i> by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic <i>Listeria monocytogenes</i> during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potential risk associated with CS sal...

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Bibliographic Details
Main Authors: Even Heir, Merete Rusås Jensen, Anette Wold Aasli, Ingunn Berget, Askild Lorentz Holck
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
cold-smoked salmon
Listeria
salt
sodium reduction
nisin
bacteriophage
Online Access:https://www.mdpi.com/2304-8158/12/24/4391

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