A direct comparison of published data for antimicrobial activities of reuterin against different bacteria is difficult. Factors such as pH, temperature or salt content in different food systems may explain the variability of results on reuterin activity.
It is also known that reuterin reacts with proteins and lactose in foods, reducing its antimicrobial activity. Purified reuterin has been reported to be stable for at least 6 months at 4 C but its stability decreases as the temperature increases. observed that variations in pH (4.5e6.5) and salt content (0.5e3%) did not affect the inhibitory activity of the
biopreservative on E. coli K12, which was enhanced in the presence of lactic acid on the inactivation of L. monocytogenes in pork meat. In the same way, reported that the fat content in milk did not influence the antilisterial activity of reuterin. Other characteristics as the low water content in smoked salmon, in the range of 65e70%, or the uneven distribution of reuterin in the aqueous phase could affect the inhibitory activity of this antimicrobial. Reuterin addition on the surface of cold-smoked salmon has been reported to delay the growth of L. monocytogenes and total viable counts during 21 and
35 days, respectively, at 4 C. This natural antimicrobial also avoided the biogenic amines formation during the storage period.