Wendy Bedale, Ph.D. is a scientist serving as the Science Writer for the Food Research Institute at the University of Wisconsin–Madison. She researches literature to answer food safety questions for the food industry and writes reviews on a wide variety of food-related topics.
This article explores the use of growth inhibitors into formulations for deli meats to mitigate Listeria monocytogenes contamination, and provides guidance for the various options of effective compounds, including clean-label ingredients, to reduce the risk of Listeria contamination in deli meats.
