BACTERIOCIN IN FOOD PRESERVATION

INTRODUCTION

In the production of food, it is crucial to take proper measures to ensure its safety and stability during the shelf-life. At present, many food industries are faced with different microbiological problems such as emergence of new pathogens and pathogens not previously associated withfood consumption, as well as the ability of microorganism to adapt and its resultant mutation that has given rise to altered food safety (Galvez et al., 2007). The empirical use of microorganisms and/or their natural products for the preservation of foods (biopreservation) has been a common practice in the history of mankind (Rose et al., 2002). In an attempt to solve these food related problems many food industries employ the use of preservatives such as aspartame, sulfites, benzoates, nitrite, which are associated with the following problems such as  increase risk of cancer, hyperactivity in children or behavioral changes, heart damage and breathing difficulties. Thus there is need to use natural preservatives that are void of this side effects on the consumers andin the food as in the case of nitrites in meat which react with amines to form carcinogenic nitrosamine. It is against this background that this seminar aimsat reviewing studies conducted on bacteriocin to know how safe it is in the preservation of food.

TABLE OF CONTENTS                                                             

1.0 INTRODUCTION

1.1 BACTERIOCIN 

1.2 CLASSIFICATION OF BACTERIOCIN

1.2.1 Class I

1.2.2 Class II

1.2.3 Class III 

1.2.4 Class IV

1.3 BACTERIOCINS IN FOOD

1.3.1 Forms of Incorporation

1.3.2 Factors Affecting the Effectiveness of Bacteriocin

1.4 APPLICATION OF BACTERIOCINS IN VARIOUS FOOD PRODUCTS

1.4.1. Meat and Meat Products

1.4.2. Diary Products

1.4.3. Vegetables and Vegetable Products

1.4.4. Seafood Products

1.5 DIFFERENT METHODS OF APPLICATIONS OF BACTERIOCIN IN DIFFERENT   FOOD ITEMS

1.6 CONCLUSIONS AND RECOMMENDATION

REFERENCES