Bacteriocins for Control of Listeria spp. in Food

ABSTRACT Foodborne outbreaks of listeriosis caused by Listeria monocytogenes have contributed to public consciousness about bacterial pathogens involved with foodborne disease. Major concerns with L. monocytogenes are its high mortality rate, wide distribution on raw products, growth at low temperatures, and its ability to establish itself in various food-processing environments. These concerns have prompted the examination of novel approaches, including the use of antimicrobial peptides, or bacteriocins, to combat its survival in foods. Bacteriocins from lactic acid bacteria have received much attention because these microorganisms have a long history of safe use in foods either as starter cultures or as indigenous contaminants. Some bacteriocins are inhibitory to foodborne pathogens, including Listeria spp., a substantial reason for investigating their potential use in novel food preservation applications. Nisin is currently accepted worldwide and in the U.S.; however, numerous other bacteriocins also have potential use in similar applications. Recent examples suggest that bacteriocins may contribute an additional barrier in the “hurdle” concept of food safety.