The addition of bacteriocins in foods to control pathogen bacteria has been widely studied with different results. The application of nisin in cold-smoked salmon delayed but not prevented the growth of L. monocytogenes under refrigeration conditions. However, the addition of purified divergicin M-35 (produced by Carnobacterium divergens) resulted
in an immediate L. monocytogenes counts reduction which persisted until the day 7 of storage at 4 C. In the
present work, reuterin showed a strong bacteriostatic activity against this pathogen in cold-smoked salmon.