29. Bacteriocins as Natural Antilisterial Food Preservatives

  1. Howard Q. Zhang5,
  2. Gustavo V. Barbosa-Cánovas6,
  3. V.M. Balasubramaniam7,8,
  4. C. Patrick Dunne9,
  5. Daniel F. Farkas10 and
  6. James T.C. Yuan11
  1. Li Liu1,
  2. R. Paul Ross2,
  3. Colin Hill3 and
  4. Paul D. Cotter4

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch29

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Liu, L., Ross, R. P., Hill, C. and Cotter, P. D. (2010) Bacteriocins as Natural Antilisterial Food Preservatives, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch29

Editor Information

  1. 5

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 6

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 7

    Department of Food Science and Technology, USA

  4. 8

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 9

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 10

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 11

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    Conway Institute, Glycobiology, NIBRT, Dublin, Ireland

  2. 2

    Moorepark Biotechnology Centre Teagasc, Moorepark Fermoy, Cork, Ireland

  3. 3

    Department of Microbiology, University College Cork, Cork, Ireland

  4. 4

    TEAGASC Biotechnology Centre, Moorepark, Fermoy Cork, Ireland

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • bacteriocins, as natural antilisterial food preservatives;
  • Listeriosis, a severe food-borne disease - by gram-positive pathogenic bacteria Listeria monocytogenes;
  • L. monocytogenes, in a variety of environmental sources - plants, soil and water;
  • meat and poultry, as high-risk foods - with respect to L. monocytogenes contamination;
  • cheeses, from raw milk - contaminated by L. monocytogenes than from heat-treated milk;
  • cabbage contaminated with L. monocytogenes - source of first documented outbreak of listeriosis;
  • techniques (nonbacteriocin) - to control L. monocytogenes in foods;
  • use of bacteriocins, to control L. monocytogenes in foods;
  • Class IIa bacteriocins, largest - extensively studied subclass of bacteriocins;
  • unclassified and partially classified bacteriocins - with antilisterial activity

Summary

This chapter contains sections titled:

  • Listeriosis

  • Listeria monocytogenes

  • Prevalence of L. monocytogenes in Foods

  • Legislation and Management Systems Directed Toward the Control of L. monocytogenes in Foods

  • Techniques (Nonbacteriocin) Used to Control L. monocytogenes in Foods

  • The Use of Bacteriocins to Control L. monocytogenes in Foods

  • Conclusion

  • References