Bacteriocin-mediated food coating: a strategic way to prevent food spoiling and food poisoning bacteria

Food degradation is the result of a series of modifications that make the food not suitable for consumption. It is a complicated process that involves biochemical activity of microbial chemical processes, which finally dominate ecological drivers. One of the most common ways of the process is microbial spoilage which can also form in the formation of biofilm and food degradation associated with biofilm formation. Enzymes are involved in practically every stage of biofilm detachment and destruction. Therefore, several studies have discovered that using enzymes as a therapeutic strategy can give a successful therapeutic solution for problems related to biofilm in the food industry. Live bacteriocin strains have also been shown to be effective at halting microbial development. Most fermented foods naturally include lactic acid bacteria, which are also important bacteriocin makers. Bacteriocins made by lactic acid bacteria are often referred to as endogenous antibiotics due to their ability to inhibit the growth of a number of harmful pathogens. The objective of this review is to understand and discuss strategies to prevent the food spoilage process and its preservation with the incorporation of bacteriocin into the packaging films to prevent biofilm formation on the food materials.