Invited review: Advances in nisin use for preservation of dairy products

摘要

Dairy product safety is a global public health issuethat demands new approaches and technologies tocontrol foodborne pathogenic microorganisms. Naturalantimicrobial agents such as nisin can be added tocontrol the growth of pathogens of concern in dairyfoods, namely Listeria monocytogenes and Staphylococcusaureus. However, several factors affect the antimicrobialefficacy of nisin when directly added into thefood matrix such as lack of stability at neutral pH,interaction with fat globules, casein, and divalent cations.To overcome these limitations, new and advancedstrategies are discussed including nisin encapsulationtechnology, addition to active packaging, bioengineering,and combination with other antimicrobials. Thisreview highlights advanced technologies with potentialto expand and improve the use of nisin as a dairy preservative.