High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

► Nisin containing PVOH films are effective to improve dry-cured ham safety. ► Low aw enhances the listericidal effect of nisin in dry-cured ham. ► Low aw protects L. monocytogenes against the lethal effects of high pressure. ► Nisin enhances high pressure inactivation widening the safety margin.