Bacteriocins are proteinaceous antibacterial compounds, produced by diverse bacteria, which have been successfully used as: (i) food biopreservative; (ii) anti-biofilm agents; and (iii) additives or alternatives to the currently existing antibiotics, to minimize the risk of emergence of resistant strains. However, there are several limitations that challenge the use of bacteriocins as biopreser...

Antimicrobial peptides extracted from ovine neutrophils have potential to be high-value by-products of the lamb industry as, for example, a biopreservative for chilled lamb products. This work was carried out to determine the conditions in which ovine peptides are most effective and to assist in product development. The activities of three synthetic ovine-derived antimicrobial peptides tested w...

Food preservation is enhancing shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food additives.The growing consumer demand for effective preservation of food without altering its nutritional quality and free of potential health risks andto find an attractive and alternative approach to chemical preservatives, have stimulated research i...

Reuterin has a high potential as a food preservative due to both its chemical characteristics and its antimicrobial activity against food-borne pathogens and spoilage bacteria. However, there is a lack of information about its toxicity and its capacity to interfere with the metabolism of drugs by inhibiting cytochrome P450 (CYP) activity. The results of this study indicated that reuterin exhibi...

recently, real-time pcr in combination with pma has successfully been applied to discriminate between live escherichia coli o157:h7 and dead bacteria killed by cumin, clove, oregano and cinnamon eos. in this study, initial experiments were performed in order to elucidate the minimum bactericidal concentration of zataria multiflora eo on e. coli o157:h7, salmonella enterica and listeria monocyto...