In recent years, demand for chilled foods that are stored at low temperatures has been increasing. Spoilage of chilled foods by microorganisms that can proliferate in low-temperature environments is a problem. In our laboratory, we target pathogenic bacteria (e.g., Listeria) and spoilage bacteria (e.g., spore-forming bacteria and lactic acid bacteria) that can grow at low temperatures, and investigate their growth dynamics and cellular characteristics under various conditions. We are also engaged in research to establish effective microbial control methods based on the hurdle technology theory using natural antimicrobial substances and antimicrobial substances produced by lactic acid bacteria, and to investigate their modes of action.