Bacteriocinas em alimentos

Abstract

The need for methods that can provide food safety and extend shelf life makes researchers and industries search for new alternatives for these purposes. Although there are several conservation technologies available, none of them fully guarantees the microbiological and nutritional qualities of food. In addition, consumers are increasingly concerned about health and aware of the possible negative effects of synthetic additives used in food preservation. Bacteriocins are an option as a method of microbial control in food, and can be used in dairy products, baking and meat products among others. The objective of this monograph was to carry out a bibliographic survey and analyze the information published in the recent scientific literature on the use of bacteriocins in food preservation. Although the available information may not be sufficient to establish a definitive classification and the mechanisms behind the secretion and regulation of the production of these compounds are not yet fully elucidated, the present bibliographic survey shows that the use of bacteriocins has been shown to be efficient and safe as bioconservants since its discovery. However, it is important to remember that whichever method of preservation is chosen, it hardly can replace the good manufacturing practices that are essential for the production of safe foods and should be used as part of a food preservation system, promoting an additional or synergistic effect to other conservation factors.