Using bacteriocin as an alternative preservative: A promising approach for Listeria monocytogenes control in canned foods and other food products
DOI:
https://doi.org/10.5281/zenodo.17386882Keywords:
L. monocytogenes, Lactobacillus spp., bacteriocins, canned food, food biosafetyAbstract
Due to the increasing demand for Ready-to-eat (RTE) foods that undergo minimal processing, there is a need for alternative methods of preservation that can ensure food safety without the use of chemicals or high temperatures. Listeria monocytogenes is a major safety concern in RTE food products. This pathogen can increase and multiply, simultaneously generating different virulence components like listeriolysin O, transcriptional activator, actin, and internalin. Additionally, the extended processing time and extended shelf life associated with certain ready-to-eat (RTE) foods, like cured meat and dairy products, create favorable conditions for the growth and proliferation of L. monocytogenes within the food itself. The review focuses on exploring the efficiency of bacteriocin and their potential to effectively manage L. monocytogenes within biofilms found in food production facilities. By targeting biofilms, the innovative techniques using bacteriocins have the potential to control and prevent L. monocytogenes contamination, thereby improving food safety standards in food industries.
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