:
Being an important source of human enteric diseases, microbiological safety is one of the
major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination
and extend the shelf life of meat products, different procedures have been practiced, including the
addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application
of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms
in meat and meat products. We identify possible ways to improve the performance of bacteriocins
ensuring food safety and toxicity. We first provide a brief introduction to the classification
of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in
combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins
in meat products are described and cross-compared, introducing emerging meat products containing
bacteriocins.
:
Despite the existence of many reports related to the application of bacteriocin-producing strains of
lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application
of bacteriocins in the red meat while observing their antimicrobial mechanism of action as
well as evaluating their applications in meat products. The application of these proteins in meat
products has received considerable attention; however, there are still some drawbacks and limitations
for their application. Characterization, identification, toxicity evaluation and investigating application
level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order
to increase the efficiency of extending shelf life and improving the microbial stability of meat
products.
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