The aim of the work was to study the potential fate of L. innocua intentionally inoculated in cubes of dry cured bacon packaged in MAP and storaged at different temperatures (4 °C, 8°C, 4 °C for 10 days and then at 8 °C) till the end of the shelf-life (35 days). L. innocua did not grow in the bacon cubes independently of the storaged temperatures at any times of sampling.
