Food Applications and Regulation

  • Antonio Gálvez
  • Hikmate Abriouel
  • Nabil Ben Omar
  • Rosario Lucas


This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.


Lactic Acid Bacterium Pulse Electric Field Modify Atmosphere Packaging Bacteriocin Producer Lactic Acid Bacterium Strain 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Antonio Gálvez
    • 1
  • Hikmate Abriouel
  • Nabil Ben Omar
  • Rosario Lucas
  1. 1.Health Sciences Department, Microbiology Division, Faculty of Experimental SciencesUniversity of JaenJaenSpain

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