Lactobacillus reuteri INIA P579 was used for the production and purification of reuterin. The purity ofreuterin was assessed by high resolution electrospray ionization mass spectrometry (HRESIMS) andnuclear magnetic resonance (NMR) spectroscopy. After purification, reuterin concentration obtained was1.3 M. The inhibitory activity using Escherichia coli K12 as indicator strain was estimated to be 510 AU/ml.Survival curves in tryptic soy broth revealed that reuterin required to inhibit the growth of three Listeriamonocytogenes strains was in the range of 2e4 AU/ml. Purified reuterin (10 AU/g) significantly reducedthe growth of L. monocytogenes in cold-smoked salmon kept under moderate or strong temperatureabuse conditions. After 15 d at 8?C, cold-smoked salmon with added reuterin exhibited L. monocytogenescounts 2.0 log CFU/g lower than control smoked salmon with no reuterin added. At 30?C, reuterin alsocontrolled the growth of the pathogen, with counts 1.4 and 0.9 log CFU/g lower than those observed incontrol smoked salmon after 24 and 48 h, respectively. The addition of purified reuterin might be used asa hurdle technology to improve the safety and extend the shelf-life of lightly preserved seafood products such as cold-smoked salmon.