1Department of Life Science, Parul Institute of Applied Sciences, Parul University, Vadodra - 391 760, Gujarat, India
2Former School of Agriculture, Indira Gandhi National Open University, New Delhi - 110 068, India
3GITAM School of Pharmacy, Gandhi Institute of Technology and Management, (Deemed to be University), Hyderabad - 502 329, Telangana, India
*Corresponding Author: Parul Thapar, Department of Life Science, Parul Institute of Applied Sciences, Parul University, Vadodra - 391 760, Gujarat, India. Email: parul.thaparparul.thapar@gmail.com
To explore the potential of bacteriocins to combat anti-microbial resistance (AMR). Different articles on antimicrobial resistance and its possible solutions were reviewed. The critical analysis was done at Parul University, Vadodra and GITAM Deemed to be University, Hyderabad from March 2024 to April 2025. Antimicrobial resistance (AMR) poses a severe global health crisis, characterized by the declining effectiveness of antibiotics, leading to persistent infections and increased mortality rates. In food safety, AMR exacerbates the challenge of controlling pathogens such as Staphylococcus aureus and Listeria monocytogenes, posing significant risks to public health. Bacteriocins are naturally occurring antimicrobial peptides produced by lactic acid bacteria, present a promising alternative to conventional antibiotics. These peptides selectively inhibit pathogens while preserving beneficial microbiota, making them ideal for food safety systems. As generally recognized as safe (GRAS) substances, bacteriocins offer a sustainable solution to AMR in foodborne pathogens. This review explores the potential of bacteriocins to combat AMR, highlighting research findings, practical applications and case studies. By incorporating bacteriocins into food safety practices, the global effort to mitigate AMR can be significantly advanced.
Antimicrobial resistance, Antimicrobials, Bacteriocins, Food pathogens, Foodborne diseases, Nutraceuticals
