Use of a bacteriocin producing Carnobacterium piscicola strain, isolated from fish, to control Listeria monocytogenes development in vacuum-packed cold-smoked salmon stored at 4°C

Preservation of smoked salmon from bacterial spoilage and pathogens, especially Listeria monocytogenes, by bacteriocin producing lactic acid bacteria is a promising challenge. In this study we show that Carnobacterium piscicola SF668 was able to reach 10(7) ufc ml(-1) after 21 days, to produce bacteriocin activity up to 1600 AU ml(-1) and to inhibit L. monocytogenes growth in a simulated cold-smoked fish system at 4 degrees C. On irradiated vacuum-packed cold-smoked salmon, C. piscicola SF668 reached 10(7) ufc g(-1) and had a bactericidal effect on L. monocytogenes until the sell-by date. Between days 21 and 28, L. monocytogenes growth was stopped without emergence of resistant variants.