Bac M35 will be integrated into the fish firm's production chain and is approved by Health Canada.
The M35 bacteriocin is an alternative to traditional microbiological barriers such as chemical additives and salt.
The bacterial culture is sourced from a bio-ingredient naturally present in marine environments and remains effective in varying temperatures.
Developing Bac M35 cost $600,000. The company invested $300,000 with the rest from provincial and federal governments.
Bac M35 protects fish for 21 days at 4 °C without affecting taste or nutritional content.
Listeria infects 178 people every year in Canada, causing an average of 150 hospitalizations and 35 deaths with costs of $240m CAN.
Bac M35 is an active bio-ingredient based on 15 years of research by a team led by Ismaïl Fliss at Université Laval.
The application process was developed by Laboratoire Innodal under supervision of Laurent Dallaire.
Merinov, the Québec Centre for Innovation in Aquaculture and Fisheries, was also involved.
Fumoir Grizzly intends to market it internationally targeting areas where fish is abundant such as Alaska and Norway and license the product to multinationals.
Patent requests have been submitted in the US and are in progress for Europe.
The firm is also developing and improving BAC M35 for use with foods including fruits and vegetables, cheeses, beef and deli meats.
"Given the food quality and safety challenges food processors face, the growing world population, the scarcity of resources and the dangers bacteriological contamination pose to human health, Fumoir Grizzly is extremely proud to present and apply Bac M35," said Laura Boivin, president of Fumoir Grizzly.