LAUSR

Abstract Listeria monocytogenes is a potentially deadly psychrotrophic pathogen that can cause illness through contamination of ready-to-eat (RTE) foods. In this work we evaluated the use of a fermentate consisting of cells and supernatant of a nisin producing Lactococcus lactis strain to control L. monocytogenes in foods. In addition, to determine the role of nisin production in this activity, a transposon screen was carried out to isolate a nisin-negative mutant. Several independent mutants containing transposon insertions in the nisin gene cluster were obtained which exhibited a complete loss of anti-L. monocytogenes activity in an agar-based assay. A simple media using food grade components was found to support strong growth and nisin production of Lc. lactis 537 following incubation at between 20 and 35 °C. The ability of the fermentate to control L. monocytogenes in foods was evaluated in cut iceberg lettuce and RTE sliced ham stored at 4 °C for 10 days. Initial levels of 103–104 CFU/g L. monocytogenes were reduced to below detection limit (