One-stop expertise Listeria

smartfood R&D introduces: the One-stop expertise for Listeria monocytogenes

smartfood R&D has expertise in all available preservation methods for controlling the growth of Listeria monocytogenes in chilled products. Listeria monocytogenes outgrowth can be controlled using various traditional and advanced methods.

Traditional methods

  • Reducing the pH or Aw value
  • Using preservative acids and salts of these acids such as sorbic acid, acetic acid and lactic acid


Advanced methods

  • Use of protective cultures
  • Use of bacteriophages

Protective cultures and bacteriophages

The application of protective bacterium cultures to control Listeria monocytogenes in food products is increasing rapidly. The protective bacteria ensure that Listeria monocytogenes are no longer able to grow, so changes to the product formulation such as adding acids or other additives are no longer needed.

Bacteriophages are natural antibodies that inactivate bacteria such as Listeria monocytogenes. Phages can be used at various points in a production process and are regarded as a processing aid. So bacteriophages do not have to be listed as an ingredient or as an additive.

When using protective bacterium cultures or bacteriophages, it is of major importance to properly validate the addition of the right quantity of protective bacteria and to set up the right control measures in daily production. smartfood R&D has the know-how and facilities to support companies in the successful implementation of these new preservation methods.

Take a look at our news reports for our research developments on Listeria monocytogenes and shelf-life testing.