University of Minnesota researchers discover natural food preservative 15 Aug 2011
Researchers at the University of Minnesota 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.
Bisin is chemically related to nisin, which is used to keep processed cheese sterile and edible for decades, it does not need to be pharmaceutically tested and could be on the market within a year. The university is already in talks with food ingredient manufacturers.
Lindsey Bagley, a fellow of the IFST, said bisin would open up a new market for foods containing it, but it was likely that "use by" dates would remain.
Source: Sunday Times