monocytogenes in minimally processed pears during storage at 5, 10 and 20 degrees C at conditions simulating commercial application. Pear wedges were artificially inoculated with a suspension containing Salmonella, L. monocytogenes and/or the probiotic strains L rham. GG or L. acidophilus LA-5, packaged and stored at 5, 10 and 20 degrees C. Microorganisms were periodically enumerated. L acidophilus LA-5 did not shown any effect against pathogens. Salmonella was affected by co-inoculation with L. than GG at 10 and 20 C, which reduced the population approximately 2-log units. Moreover, L. monocytogenes population was reduced approximately 3-log units at each temperature in presence of L rham. GG. Probiotic populations were maintained throughout the experiment around 10(7)-10(8) CFU g(-1), which is in the range known to develop its probiotic role (10(6)-10(9) CFU g(-1)). Our results demonstrated that L. rham. GG is able to control Salmonella and L monocytogenes growth on fresh-cut pear.