The use of bacteriocins against meat-borne pathogens

Abstract

Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilge and foodborne pathogens can occur at all stages of the production chain including slaughter, preparation, storage, and distribution. Moreover, lipid oxidation and autolytic enzymatic reactions also contribute to spoilage process leading to economic losses (Dave & Ghaly, 2011). Main pathogenic microorganisms that represent major hazards in meat and meat products are Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Clostridium botulinum, C. perfringens, Campylobacter jejuni, Yersinia enterocolítica and Staphylococcus aureus. Unless products are preserved and handled properly, these microorganisms could grow in the food and/or produce toxins provoking illnesses to consumers. From data previously commented it can be seen that meat and meat products available at the markets nowadays can stand the growth of pathogenic bacteria and that it is necessary to improve the safety of these products. Moreover, consumers demand for more fresh tasty foods, free of chemical additives and with a longer shelf life. The application of new preservation methods is the foundation for the satisfaction of these modern demands. In this context, biopreservation has received an increasing attention since it is a natural way for controlling the shelf-life and safety of meat and meat products. In this chapter, the application of biopreservation strategies, particularly the use of bacteriocins to control meat-borne pathogens will be discussed.