Researchers discover a natural food preservative that kills food-borne bacteria

University of Minnesota researchers have discovered and received a patent for a naturally occurring lantibiotic - a peptide produced by a harmless bacteria - that could be added to food to kill harmful bacteria like salmonella, E. coli and listeria. The U of M lantibiotic is the first natural preservative found to kill gram-negative bacteria, typically the harmful kind.

The lantibiotic could be used to prevent harmful bacteria in meats, processed cheeses, egg and dairy products, canned foods, seafood, salad dressing, fermented beverages and many other foods. In addition to food safety benefits, lantibiotics are easy to digest, nontoxic, do not induce allergies and are difficult for dangerous bacteria to develop resistance against.

Source:

http://www1.umn.edu/news/news-releases/2011/UR_CONTENT_349919.html