Table 2.

Some researches and results related with the bacteriocin treated food packaging against the microorganisms

Application	Target microorganisms	Product	Reduction in microbial count	References
Pimaricin-loaded nanohydrogels	Saccharomyces cerevisiae	On agar media	19 cfu/ml, after 15 days at 25 °C,	Fucinos et al. (2012)
Poly lactic acid polymer, allyl isothiocyanate, nisin, zinc oxide nanoparticles coated bottle	Salmonella enteric ssp. enterica	Liquid egg white	3–7 log cfu/ ml, after 7 and 21 days at 10 °C	Jin and Gurtler (2011)
Alginate film coated with nisin	Listeria monocytogenes	Smoked salmon	2.4 log cfu/g, after 28 days at 4 °C	Concha-Meyer et al. (2011)
Sodium caseinate film coated with nisin	Listeria innocua	Mini red Babybel cheese surface	1.1 log cfu/g, after 7 days at 4 °C	Hoang et al. (2010)
Edible coatings with nisin	Listeria monocytogenes	Ricotta cheese	1 log cfu/g, after 28 days at 4 °C	Martins et al. (2010)
Bottle coated with nisin and polylactic acid	Listeria monocytogenes	Liquid egg white, skim milk	Completely inactivated, after 48–70 days at 4–10 °C.	Jin (2010)
Nisin blend incorporated into cellulose coating	Listeria monocytogenes	Fresh Beef	1 log cfu/g, after 36 days at 4 °C	Matthews et al. (2010)
Polyethylene films coated nisin	Total bacteria count	Soft cheese	1.1 log cfu/g, after 10 days at 23 °C	Hanusova et al. (2010)
Nisin and alginate coated films	Listeria monocytogenes	Ready-to- eat turkey products	5 log cfu/g, after 8 weeks at 4 °C,	Juck et al. (2010)
Nisin/ natamycin treated films	Bacteria, yeast, moulds	Blatacke Zlato cheese	>1 log cfu/g (cheese)	Hanusova et al. (2010)
		Raw chicken meat	>2 log cfu /g (raw chicken meat), after 28 days at 6–23 °C
Enterocin EJ97 coated polyethylene films	Bacillus coagulans	Canned corn and canned peas	0.3 and 1.1 log cfu/g, after 24 h at 4 °C and 20 °C	Viedma et al. (2010)
Pediocin containing films	Listeria innocua	Sliced ham	After 15 days at 12 °C,	Santiago-Silva et al. (2009)
	Salmonella spp.		2 log cfu/g
			0.5 log cfu/g