CULTURES FOR FISH
A wide variety of foods are related to cases of listeriosis, among these, a high-risk group is represented by fish ready for consumption products and smoked salmon. The expedients used in the cold smoking process, such as salting, smoking and drying, are not sufficient to ensure that Listeria monocytogenes does not develop. Furthermore, the packaging conditions, such as vacuum packing and refrigerated storage, do not prevent the growth of bacteria that could pose a health hazard. Some lactic bacteria produce bacteriocins, antimicrobial components to which Listeria monocytogenes is sensitive. Consequently the application of bacteriocins producing starter cultures of may be a further expedient to ensure food safety.