In contrast, previous investigations the reported that the
combination of nisin addition and PL treatment resulted in no
significant microbial growth in sausages during 28 and 48 days of
refrigerated storage (Uesugi and Moraru, 2009). In addition, a
further decrease of L. innocua population during storage of more
than 5 Log reduction was observed in fresh produce (Ramos-
Villarroel et al., 2015). Provided that alteration or rupture of cell
membrane seems to be among the most important factors
controlling bacterial inactivation by PL (Krishnamurthy et al.,
2008; Ferrario et al., 2014), in the present case, it is likely that no
appreciable sub-lethal damage to bacterial cells was induced by
the PL treatment of green beans.