Abstract
We evaluated the direct effectiveness of pediocin, produced by Pediococcus acidilactici P420. Pediocin has strong antibacterial activity against all serotypes of Listeria monocytogenes. When fermented sausage artificially contaminated with Listeria were experimentally manufactured, Listeria cells were not detected after 14 days of incubation. This antilisterial activity was caused by pediocin rather than lactic acid. In hamburger patty preserved containing pediocin powder and Listeria cells in an ordinary refrigerator, the bacterial cell number decreased markedly within 3 days. We conclude that pediocin reduces and eliminates bacterial cells; therefore, we recommend its use as a good food additive to remove Listeria from dairy products.
