Source: Michael Fielding, MEATINGPLACE, 8/26/11

Earlier this month Meatingplace reported that researchers at the University of Minnesota had discovered and patented a peptide – a lantibiotic produced by harmless bacteria – that may be added to meats and other products to kill bacteria like salmonella, E. coli and listeria. Dan O’Sullivan, professor of food science and nutrition was one of the researchers. He talked to Meatingplace about the impact of this discovery on the meat industry.

What exactly are lantibiotics, and how do they benefit processed foods?
Lantibiotics are proteins with some unique amino acids that are produced by some gram positive bacteria and are inhibitory to other gram positive bacteria. Currently, certain lantibiotics are the active ingredients used in some shelf life extenders used in processed foods.

The study of lantibiotics is still fairly new — just a few decades old — but findings like these may be a big step in advancing the food industry’s battle against foodborne illness. What has allowed research to progress so rapidly?
The advances in genomic technologies in the last decade is the primary reason. Without a genomic analysis of this organism, we would not have found this lantibiotic. This has the potential to be a big deal, but what’s holding it back is an efficient production system. The problem is understanding how the bug actually works. Once we understand what the bug does, we can develop conditions to produce it under fermentation conditions. There is a basic research window that has to be done first, but – if the research funding is there – it may take up to three years.

With the increased interest in non-O157 STECs, I assume this also has the same effect on those, correct?
There is no scientific reason to assume otherwise. However, everything needs to be experimentally validated first.

Why don’t lantibiotics induce allergies?
There are no known allergic effects from proteins from bacterial cultures used in foods. In addition, proteins with allergy concerns are generally very large, while lantibiotics are among the smallest proteins.

Theoretically, at what step in the food production process would this preservative be added to foods?
It is too early to give an exact answer, but one possibility could be at the slaughter level in a rinse, for example. Additionally, food manufacturers rely on ingredient companies to supply things like shelf life extenders. This would find a niche in that area. Shelf life extenders incorporate natural antibiotics; the only addition this brings is that covers a wider net of bugs. Currently there is a limited arsenal that the industry has to combat these bugs, and this would complement existing technology.

This particular lantibiotic is the first natural preservative found to kill harmful gram-negative bacteria, such as salmonella and E. coli. What is the next step in moving this toward commercial implementation?

The next steps are crucial to it fulfilling its promise. Currently its production is too low for it to be commercially evaluated. Once this issue is solved, it will be ready for commercial evaluation.

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