Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

The effect of plantaricin BM-1 on the behavior of Listeria Monocytogenes in sliced brined cooked ham during refrigerated storage (4 degrees Cand 9 degrees C) was assessed. The combination of low storage temperature (4 degrees C) and plantaricin can significantly reduced viable counts of L. Monocytogenes during storage (P < 0.05). When the same amount of plantaricin was applied, the growth of L. Monocytogenes in brined cooked ham stored at 4 degrees C was significantly slower than that in sample stored at 9 degrees C (P < 0.01). Even combination of 1280 AU/g plantaricin and 4 degrees C storage produced greater inhibition of L. monocytogenes than combination of 5120 AU/g plantaricin and 9 degrees C. The combination of 4 degrees C and 5120 AU/g plantaricin was the most effective treatment and can decrease the levels of L. monocytogenes 1.7 Log CFU/g at the end of storage.