Smoked salmon: Intersection of tradition, safety, Listeria monocytogenes, and the role of bacteriocins in biopreservation

Abstract

Lactic acid bacteria (LABs) produce bacteriocins, which are increasingly recognized as effective biopreservatives for smoked salmon. These bacteriocins may help solve the ongoing problem of controlling Listeria monocytogenes in the smoked salmon industry. L. monocytogenes is a psychrotolerant, salt-tolerant foodborne pathogen capable of surviving the refrigerated, low-oxygen conditions typical of smoked salmon processing. Its presence poses significant public health risks, particularly for immunocompromised individuals, and continues to drive costly product recalls and regulatory pressure. Conventional control strategies, including chemical preservatives and physical treatments, are increasingly limited by consumer demand for clean-label foods and the pathogen’s ability to persist in processing environments. The bacteriocins produced by LABs provide a precise and natural alternative to conventional preservatives. These antimicrobial peptides can inhibit L. monocytogenes through membrane disruption and metabolic interference while maintaining the sensory quality of smoked salmon. Their application in surface treatments, protective coatings, and active packaging has demonstrated strong potential to suppress pathogen growth during chilled storage. As the smoked salmon industry is seeking sustainable and effective biocontrol tools, bacteriocins represent a viable strategy to enhance product safety, extend shelf life, and reduce reliance on synthetic additives. Continued research into their stability, delivery systems, and synergistic combinations will be essential for integrating bacteriocins into modern smoked salmon preservation frameworks.