Review Article Open Access

Antimicrobial Peptides: A New Alternative for Food Preservation

Abstract

Food contamination is a serious problem related to public health as it causes great morbidity. For that reason, there is a need to develop alternative preservation methods able to provide a better and safer quality of food from a microbiological and toxicology point of view. Thus natural conservatives will have an important role in the near future. Faced with this reality the investigation of antimicrobial peptides which have activity against important pathogenic microorganisms in food remains promising and is the focus of ongoing research. Although there is some knowledge about these peptides, many aspects related with structure and function, biosynthesis and mode of action remain unknown.

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