QPS/GRAS Microorganisms and Bacteriocins Offer Sustainable, Natural Food Preservation Against Spoilage and Pathogens

Food quality deterioration due to microbial contamination and spoilage poses a significant challenge for the food industry, leading to substantial waste and economic losses. Current synthetic preservatives raise consumer health concerns, driving a demand for natural, safe, and effective alternatives. Furthermore, the increasing threat of foodborne pathogens carrying antibiotic resistance genes necessitates novel antimicrobial strategies that are both potent and consumer-friendly. This review addresses the critical need for sustainable solutions that can replace synthetic agents while ensuring food safety and extending shelf life.

This comprehensive review synthesized literature on the application of Qualified Presumption of Safety (QPS) and Generally Recognized as Safe (GRAS) status microbial strains and their produced antimicrobials, specifically bacteriocins, for food preservation. The review covered diverse food categories, including dairy, meat, fish, fruits, vegetables, and baked products, focusing on their efficacy against spoilage and pathogenic microbes. It also explored strategies to enhance bacteriocin effectiveness, such as combinations with membrane-permeabilizing agents like EDTA, high hydrostatic pressure (HHP), organic acids, essential oils, and chitosan-based coatings.