Aims: The effect of combinations of nisin and ethanol on the survival of Listeria monocytogenes was investigated. Methods and Results: Killing by nisin was enhanced during simultaneous exposure to ethanol (2–7% v/v). For example, while 10 IU ml−1 nisin reduced viability by 1 log unit in 20 min, a combination of this antimicrobial peptide and 5% ethanol, reduced numbers of surviving cells by 3 log units. Increasing the concentrations of either ethanol (2–7%) or nisin (10–50 IU ml−1) led to increased cell death with synergy being demonstrated for all combinations tested and at a range of temperatures from 5 to 37°C. Conclusions: Ethanol can act synergistically with nisin to reduce the survival of L. monocytogenes. Significance and Impact of the Study: Combinations of ethanol and nisin may be feasible as an effective way of controlling this pathogen in the food processing environment.

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SUMMARYThe properties of 48 cultures identified asYersiniaenterocoliticaorY. enterocoliticalike organisms, includingY. frederiksenii,Y. intermediaandY. kristensenii, were examined. Of these, 39 were isolated from flieces of apparently healthy pigs, five from healthy cattle, one from an aborted bovine fetus, one from an aborted lamb and one from a lamb suffering from acute enteritis.Most isolates from healthy animals were ofY. enterocoliticabiotype 1 orY. intermediaand belonged to O serogroups not usually associated with disease in man or animals.The isolates from abortion or enteritis cases were ofY. enterocoliticabiotypes 3, 4 and 5 and belonged to the pathogenic serogroups 0:5b and 0:2a, 2b, 3. No organisms of serogroup 0:9 were found.

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