Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

Listeria monocytogenes causes foodborne illnesses through consumption of ready-to-eat (RTE) foods. In this study, the synergistic effect of paired antimicrobial combinations against L. monocytogenes growth in RTE seafood was tested. 102 CFU/g of L. monocytogenes and a mixture of two different antimicrobials (nisin and lysozyme, nisin and ε-polylysine) were inoculated into minced tuna and salmon roe, and incubated at 10 °C or 25 °C for 7 days and 12 h, respectively. Among four different combinations tested, two combinations including nisin showed strong antilisterial effect in RTE seafood. These two combinations (nisin and ε-polylysine, nisin and lysozyme) reduced L. monocytogenes in number first and maintained the low cell number for a long period of time. This growth control method towards L. monocytogenes is useful in RTE seafood where heating or controlling pH or water activity is not practical.