In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

Nisin is a natural preservative for many food products. This bacteriocin is mainly used in
dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria …

Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which
are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics …

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

The increasing demand for fresh-like food products and the potential health hazards of
chemically preserved and processed food products have led to the advent of alternative …

The natural antimicrobial system present in milk, the lactoperoxidase (LP) system, has been
used to preserve raw milk quality in areas where it is not possible to use mechanical …

Listeria monocytogenes is one of the most important foodborne pathogens. This
microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened …