Natural antimicrobials as new food additives: Regulatory aspects and approval process
Université Laval, Quebec, Canada
Bacteriocins are a very heterogeneous group of ribosomally synthesized low molecular weight peptides, exhibiting antimicrobial activity against various microorganisms phylogenetically close to the producing strain. Hundreds of bacteriocins have been isolated and characterized at the physicochemical, biological, and molecular levels. Their inhibitory activity has been widely demonstrated against many microorganisms of interest to the food, medical and veterinary sectors. Paradoxically, very few bacteriocins are currently approved and used on an industrial basis. One of the reasons that would explain this situation relates to the absence of clear regulations governing the approval and use of these active molecules in the different fields of application. As part of this presentation, a review of the different programs and guidelines that can be used for the approval of bacteriocins will be presented. We will also present a concrete example of an application process carried out by our team at Laval University in collaboration with the company Fumoirs Grizzly, which led to the approval by Health Canada of a new food additive containing divergicin M35 as an active bacteriocin, for the long-term biopreservation of fresh and processed fish products.