Abstract:

Conservation of food has been seen as a major problem for all foods throughout the history of mankind, not only in fish meat. This has led to the development of many traditional conservation methods in different parts of the world in order to keep foods at consumable levels for a long time. Nowadays, with the development of communication technologies and the impact of urbanization, the food industry is growing everyday. Despite this growth in the food industry, disturbances and food poisoning can be observed due to the effects of microorganisms. The negative effects of synthetic protectors on food and human health, the development of antibiotic-resistant juices and consumers’ negative perceptions of synthetic protectors have created a demand for more “natural” and “minimally processed” foods and increased interest in natural antimicrobial agents. In recent years, many researchers have applied nisin, which is a natural bacteriosis to prevent food production-related pathogens. Nisin is an agent that was discovered before penicillus and demonstrates an antimicrobial activity against a wide variety of gram-positive bacteria (vegetative cells and sports). It can also be beneficial against some gram-negative bacteria when used together with other protective substances. Nisin is widely used in more than 50 countries and in commercial applications, which are generally recognized as safe, approved by the Food and Agriculture Organization/World Health Organization and the European Union. Nisin is listed as a bio-reservative ingredient in the European Food Additives List with the E234 code. In this collection, the possibilities of use in the water products industry, which is a natural protector, have been evaluated.

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