مرکز منطقه ای اطلاع رساني علوم و فناوري - Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products

Abstract :

Food related diseases areon the rise and the safety of food is still an increasingly important public health issue in worldwide. Seafoods are particularly suitable for both microbiological spoilage and biochemical deterioration so it is essential to develop proper strategies to protect these products’ safety, maintain the higher quality and also extend their shelf life. There are number of techniques for protecting the seafoods safety but especially biopreservation is pointed out to maintain the higher quality and minimum effects on nutritional values, extending shelf life and stabilizing the organoleptic properties. With the increasing antibiotic resistance problem and awareness of the risks of chemical preservatives for public health, bacteriocins have attracted a considerable attention. Due to their naturally produced structure, bacteriocins are much more admissible by consumers. The inhibition of the foodborne pathogens by bacteriocins has been studied by several researchers. Eventually, nisin and sakacin P are the most studied bacteriocins, but the other bacteriocins like curvaticin, carnocin, bavaricin, and divergicin also studied for potential applications in seafood products. In this review, it is aimed that to summarize the bacteriocin applications as an antimicrobial agent in seafood products.