The role of bacteriocins in food safety and quality

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Consumer demand for fresh, minimally processed, convenient food products has resulted in a tremendous increase in the availability of refrigerated, ready-to-eat foods. Currently, refrigeration is the only reliable hurdle to the growth of foodborne pathogens that can contaminate these products. Lactic acid bacteria produce antibacterial peptides, known as bacteriocins, which inhibit the growth of some pathogenic bacteria. The organisms are commonly found on vacuum packaged foods but we do not have reliable analytical methods for the detection of bacteriocins in foods. We developed a sensitive method for detection of bacteriocins using a matrix-assisted laser desorption/ionization time-of-flight mass spectrometer and this method was used to determine the fate of nisin, a bacteriocin that is approved for use in foods. However, we have not been able to detect and quantify the production of other bacteriocins in foods. Further research is required to improve the sensitivity and specificity of analytical techniques for detection of bacteriocins produced in foods.