Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics

Food and aquaculture industries are at risk from pathogenic bacteria. Pathogenic bacteria can contaminate food at any step in the supply chain and cause huge damage to both the food and aquaculture systems worldwide. Antibiotics, disinfectants, and feed additives are all routinely employed as microbial control measures. However, owing to their limitations like the development of resistance, limited effectiveness, high expense, and the negative impacts on food, health, and the environment, novel techniques to combat bacterial infections are desperately needed. Bacteriocins represent a possible option due to a varied range of molecular and biochemical features, as well as a wide range of activities with distinct mechanisms of action. This review highlights the importance of bacteriocins as next-generation antimicrobial agents and substitutes for antibiotics in food and aquaculture systems. It further throws light on the various approaches to improving the efficacy of these natural antimicrobial players. This study will emphasize readers to cogitate on the novel ways of preventing spoilage microbes and pathogens in aquaculture and food systems through natural approaches, thus preventing huge wastage in these two main domains.