Bacteriocins in Food Safety and Food Preservation

Background: Bacteriocins, ribosomally synthesized antimicrobial peptides, have emerged as promising natural biopreservatives in the food industry, offering a sustainable alternative to synthetic chemical preservatives. This review explores the role of bacteriocins in enhancing food safety and extending shelf life across various food products, including meats, fish, dairy, fruits and vegetables. Bacteriocins produced by Lactic Acid Bacteria (LAB), such as Nisin, Pediocin and Enterocin, exhibit strong antimicrobial activity against a wide range of spoilage-causing microorganisms and pathogenic bacteria, without adversely affecting the sensory qualities of food. Accordingly, the objective-cum purpose of this review is to examine the sources, applications and limitations of different bacteriocins used in the food industry. Methods: A comprehensive and systematic review of scientific literature was conducted to collect relevant information and synthesize the scientific content presented in this manuscript. Results: This review provides a detailed classification of bacteriocins based on their structural, functional and biochemical properties, highlighting their diverse mechanisms of action. The application of bacteriocins in the food industry is well-supported by numerous studies, which demonstrate their effectiveness in extending shelf life, preventing microbial spoilage and ensuring the safety of food products. Specific examples include their use as natural preservatives in meat, dairy, fruit juices and fresh-cut vegetables. Furthermore, bacteriocins have shown considerable promise in biopreservation strategies for fresh produce, effectively reducing pathogen loads and enhancing microbial safety. Conclusion: This comprehensive review draws some major conclusions emphasizes the potential of bacteriocins as safe, efficacious and environmentally friendly biopreservatives. Their integration into food safety and preservation systems presents a viable alternative to synthetic additives. However, the review also acknowledges the various limitations and challenges associated with their application, underlining the need for continued research and innovation to optimize their use in the food industry.