Perspectives for application of bacteriocins as food preservatives

Michael L. Chikindas, Thomas J. Montville

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Scopus citations

Abstract

The food industry is under continuous consumer pressure to produce fresh, unprocessed (or minimally processed) natural, healthy, and safe foods. Preservatives such as nitrites and propionates are either no longer used or are added at very low concentrations. Sterilization and pasteurization also prevent food spoilage but employ heat treatment of the food product. Unfortunately, consumers often equate “processed” with “not fresh” rather than “safe.” Thus, there is a need for a novel food preservative, which should originate from a natural source and deliver its antimicrobial activity without being labeled as a chemical preservative (1).

Original languageAmerican English
Title of host publicationControl of Foodborne Microorganisms
PublisherCRC Press
Pages303-322
Number of pages20
ISBN (Electronic)9781482270914
ISBN (Print)9780824705732
StatePublished - Jan 1 2001

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences

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