https://doi.org/10.4081/ijfs.2024.12558
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks
Submitted: 11 April 2024
Accepted: 9 July 2024
Published: 17 October 2024
Accepted: 9 July 2024
Abstract Views: 223
PDF: 51
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by managing microbial communities. However, challenges include the effective diffusion of bacteriocins through the meat matrix and the potential inhibition of starter cultures by bacteriocins targeting closely related lactic acid bacteria (LAB). LAB, predominant in meat, produce bacteriocins – small, stable peptides with broad antimicrobial properties effective across varying pH and temperature conditions. This review highlights the recent advances in the optimization of bacteriocin use, considering its structure and mode of action. Moreover, the strengths and weaknesses of different techniques for bacteriocin screening, including novel bioengineering methods, are described. Finally, we discuss the advantages and limitations of the modes of application of bacteriocins toward the preservation of fresh, cured, and novel meat products.
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How to Cite
1.
Fernandes N, Achemchem F, Gonzales-Barron U, Cadavez V. Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks. Ital J Food Safety [Internet]. 2024 Oct. 17 [cited 2024 Nov. 23];. Available from: https://www.pagepressjournals.org/ijfs/article/view/12558
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