Post-processing contamination of cured meat products with Listeria monocytogenes may occur in processing plants and currently represents one of the highest meat safety risks. It appears that processingand sanitizingprac tices and HACCP programs applied in the meat industry are often insufficient to prevent presence or inhibit growth of L. monocytogenes in processed meats, therefore, postpackaging hurdle technologies are needed for its control (Bernard & Scott, 1999).
The inclusion of chemical