Invited review: Advances in nisin use for preservation of dairy products

Luis A. Ibarra-Sánchez, Nancy El-Haddad, Darine Mahmoud, Michael J. Miller, Layal Karam

Research output: Contribution to journalArticlepeer-review


Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.

Original languageEnglish (US)
Pages (from-to)2041-2052
Number of pages12
JournalJournal of Dairy Science
Issue number3
StatePublished - Mar 2020


  • antimicrobial packaging
  • bioengineering
  • dairy preservation
  • encapsulation
  • nisin

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


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