Biocontrol applications such as using phages against the contamination of Listeria monocytogenes are promising trends in terms of reducing the use of chemical additives in food industry. The aim of this study was to determine the effectiveness of Listex P100 phage (phage P100) on different Listeria monocytogenes strains (PL2, PL3, PL9 and PL10) in pasteurized milk and broth. Survival data of L. monocytogenes were successfully described by Weibull model. Time parameter of the Weibull model was used to evaluate the phage-resistances of L. monocytogenes strains. The reduction of L. monocytogenes was greater in broth than in milk regardless of the temperature level and it was significantly higher at 30 °C than at 4 °C in both media. The reductions of L. monocytogenes strains by the phage treatment were between 2.7 to 3.4 log10 units at 30 °C and 1.4 to 2.1 log10 units at 4 °C after 4 day...

Vinegar products have gained popularity as an all-natural antimicrobial agent in recent years. In the present study, the antimicrobial susceptibility of 29 Listeria monocytogenes strains isolated from ready-to-eat foods was detected against natural and commercial antimicrobial agents, vinegar produced from different raw materials, lemon juice, sodium bicarbonate, and hydrogen peroxide, by using the disc diffusion method. Different concentrations of antimicrobial agents were tested against varying cell densities of the L. monocytogenes strain (105, 106, and 107 CFU/mL). The inhibition zone diameter was measured to evaluate the antimicrobial effects of antimicrobial agents on L. monocytogenes strains. The inhibition zone diameters of L. monocytogenes strains were 6.0–8.8 mm and 6.0–11.3 mm against traditional and commercial vinegar types, respectively. The commercial vinegar types show...