title: Inhibition of Listeria monocytogenes in cooked ham by virulent bacteriophages and protective cultures.
abstract: Protective cultures can be used successfully as an additional hurdle together with phages to reduce growth of Listeria monocytogenes on sliced cooked ham. Addition of phages resulted in a rapid 10-fold reduction of L. monocytogenes. After 14 to 28 days of storage, a 100-fold reduction was observed in samples with phages and protective culture compared to results for samples with phages alone.
authors.affiliation: Nofima mat AS, Osloveien 1, N-1430 Aas, Norway. askild.holck@nofima.no
authors.forename: A
authors.initials: A
authors.lastname: Holck
authors.forename: J
authors.initials: J
authors.lastname: Berg
mesh_terms: D001435:Bacteriophages / Q000254:growth & development*; D015169:Colony Count, Microbial; D008089:Listeria monocytogenes / Q000254:growth & development* / Q000821:virology*; D008460:Meat / Q000382:microbiology*