Onion juice (5.0%); garlic juice (5.0%); nisin (500 IU/ml or 1 mg/mL) prevented growth of Listeria monocytogenes FLB6 (FLB6) within 96 h; 48 h; 24 h respectively and declined >90% (P<0.05); 100%; 100% of cell population of Listeria ivanovii FLB12 (FLB12) within 48-96 h respectively in BH broth. Nisin (500 IUmL-1) prevented listerias growth in minced meat within 48 h. Limited amount of nisin (250 IUmL-1) in combination with 3% garlic juice (NG) displayed a stronger antilisterial effect than that obtained from nisin alone. However, the antilisterial effect of nisin (250 IUmL-1) and onion juice 3% (NO) in vitro and in minced meat was lower than that obtained by nisin alone (500 IUmL-1). The syngergistic effect of more limited nisin concentration (125 IUmL-1) plus 3% garlic juice plus 3% onion juice (NGO) showed almost antilisterial effect in vitro and in minced meat comparable to that obtained from nisin alone (500 IUmL-1) or NG. NGO will be promising in food industry as food biopreservative.

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