Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health hazard to consumers, is linked to extensive product recalls and is a major challenge for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as a treatment for raw salmon fillets either alone or in combination with the antimicrobial peptide nisin, with regard to anti-listerial effects under processing and storage, and influence on sensory quality and background microbiota. Salmon fillets were surface contaminated with L. monocytogenes and immersed in solutions of Verdad N6 or treated with nisin or a combination of these two treatments. Levels of L. monocytogenes were determined during vacuum-pack refrigerated storage. The use of Verdad N6 resulted in increased lag times and substantially reduced growth of L. monocytogenes. The inhibitory effects were dependent on Verdad N6 levels, immersion time, and storage time and temperature. A 5 s immersion in 10% Verdad N6 solution at 4 °C reduced growth of L. monocytogenes from log 2.8 to log 1 after 12 days of storage. Nisin (0.2–1 ppm) had listericidal effects up to 1 log but did not inhibit regrowth when used alone. Appropriate combinations of Verdad N6 and nisin led to L. monocytogenes levels no higher after 12 days of storage than the initial levels. The inhibitory effects were markedly lower at 7 °C than at 4 °C. Salmon with Verdad N6 showed reduced levels of total counts during storage indicating a longer shelf-life, and a shift in the dominating bacteria with reduced and increased relative levels of Enterobacteriaceae and lactic acid bacteria, respectively. Sensory analyses of raw and cooked Verdad N6 treated a non-treated salmon resulted in small differences. In summary, Verdad N6 is an option for production of high-quality raw salmon with increased shelf-life and enhanced food safety through its Listeria inhibiting effects. The application of Verdad N6 in combination with nisin treatment can further reduce the listeria-risks of these products.

新鲜的大西洋鲑鱼（Salmo salar）代表一种健康，营养的食品，具有全球分布，并具有越来越高的消费和经济价值。新鲜鲑鱼中污染单核细胞增生李斯特菌对消费者构成健康危害，与大量产品召回相关，是鲑鱼加工者面临的主要挑战。Verdad N6（一种市售的缓冲醋）被评估为单独或与抗菌肽乳链菌肽结合用于生鲑鱼片的处理方法，涉及到在加工和储存过程中的抗李斯特菌作用，以及对感官质量和背景微生物的影响。鲑鱼片表面被单核细胞增生李斯特菌污染并浸入Verdad N6溶液中，或用乳链菌肽处理或这两种处理的组合。在真空包装冷藏储存期间确定单核细胞增生李斯特菌的水平。Verdad N6的使用导致滞后时间增加，单核细胞增生李斯特菌的生长大大减少。抑制作用取决于Verdad N6的含量，浸泡时间以及储存时间和温度。在储存12天后，在4°C下于10％Verdad N6溶液中浸泡5 s可将单核细胞增生李斯特菌的生长从log 2.8降低至log 1。乳链菌肽（0.2–1 ppm）具有高达1 log的杀菌作用，但单独使用时不会抑制再生长。Verdad N6和乳链菌肽的适当组合可导致单核细胞增生李斯特氏菌储存12天后的水平不会比初始水平高。在7°C时的抑制作用明显低于4°C。含有Verdad N6的鲑鱼在储存期间的总计数水平降低，表明更长的保质期，而占主导地位的细菌发生了变化，肠杆菌科细菌和乳酸菌的相对水平分别降低和升高。对未经处理的鲑鱼未经处理的生鲜和煮熟的Verdad N6的感官分析导致差异很小。总而言之，Verdad N6是生产高品质生鲑鱼的一种选择，该鲑鱼具有抑制李斯特菌的作用，可以延长保质期并提高食品安全性。Verdad N6结合乳链菌肽处理可进一步降低这些产品的李斯特菌风险。