BACTERIOCINS FOR CONTROL OF LISTERIA SPP IN FOOD

Foodborne outbreaks of listeriosis caused by Listeria monocytogenes ha ve contributed to public consciousness about bacterial pathogens invol ved with foodborne disease. Major concerns with L. monocytogenes are i ts high mortality rate, wide distribution on products. growth at low t emperatures, and its ability to establish itself in various food-proce ssing environments. These concerns have prompted the examination of no vel approaches, including the use of antimicrobial peptides. or bacter iocins, to combat its survival in foods. Bacteriocins from lactic acid bacteria have received much attention because these microorganisms ha ve a long history of safe use in foods either as starter cultures or a s indigenous contaminants. Some bacteriocins are inhibitory to foodbor ne pathogens, including Listeria spp., a substantial reason for invest igating their potential use in novel food preservation applications. N isin is currently accepted worldwide and in the U.S.; however, numerou s other bacteriocins also have potential use in similar applications. Recent examples suggest that bacteriocins may contribute an additional barrier in the ''hurdle'' concept of food safety.