## 4 Biocontrol Methods
### Bacteriophages
\begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Treatment Method** & **Treatment Conditions** & **Inactivation Efficiency** & **Food Matrix** & **Reference** \\ \hline Probiolics (Bräldobacterium, probiotic yeasts) & General application, used in dairy and meat products & Inhibits \(L\). _monocytogenes_; improves shelf life & Dairy (milk, cheese), meat & [98, 99] \\ \hline _Lplantation, L. sakei, L. richness_ & Various food products & Effective against \(L\). _monocytogenes_ & Dairy products & [104] \\ \hline LAB in food packaging & Innovative packaging strategy & Pevents pathogen growth & General food applications & [109] \\ \hline Probiolic metabolites (organic acids, EPS) & Under real processing conditions (to be evaluated) & Significant antimicrobial effects (potential) & General food products & [110] \\ \hline Postbiotics (peptides, vitamins, fatty acids) & Used in films; encapsulated buffer mobility & Demonstrated significant antibacterial activity & General food packaging & [110] \\ \hline Nisin in processed cheese & Widely used; approved food additive (E234), GRAS; more effective at low pH & Effective against \(L\). _monocytogenes_ and \(S\). _nurests_ & Processed cheese & [112] \\ \hline Nisin in queso fresco/fresh cheese & Neutral pH (above 6); high fat and calcium content reduce effectiveness & Ineffective inhibition of _L. monocytogenes_ & Queo fresco, fresh cheese, whole milk & [113] \\ \hline Nisin + hurdle technology & Combined with multiple mild treatments (e.g., low pH, refrigeration, salt) & Enhanced safety; reduced treatment intensity & General foods & [113] \\ \hline Nisin (produced by \(L\). lactis) & Nisin formation; thermal stability; resistant to digestion & Antimicrobial against Gram-positive bacteria & Meat, dairy, and aquatic products & [115] \\ \hline Combined treatments (e.g., probiotics + UV or H\({}_{2}\)O\({}_{2}\)) & Requires screening to avoid probiotic inactivation & Potential synergistic antibacterial effects & General food matrices & [9] \\ \hline Nisin + high-intensity ultrasound /UV-A light & Not specified & Enhanced antibacterial protection & General food & [118] \\ \hline Encapsulated nisin & Long-term application & Altered sensory properties; efficacy under evaluation & Dairy (e.g., cheese) & [118] \\ \hline Nisin + seasonally/carvacrol & Not specified & Synergistic effect; increased efficacy & Not specified & [118] \\ \hline Nisin + lauric alginate + \(\varepsilon\)-polysine & 28 days of cold storage & Effectively controlled \(L\). _monocytogenes_ & Fresh cheese & [118] \\ \hline Nisin + phytic acid & Not specified & Increased efficacy against \(E\). _coli_ (Gram-negative bacteria) & Not specified & [119] \\ \hline Bacteriocins (general, including nisin and pedicion) & Retriggered storage for up to 12 weeks at \({}^{4}\)C & Prevented \(L\). _monocytogenes_ growth & Meat, fish, dairy, salads, and juices & [120] \\ \hline Liposome-encapsulated nisin & 14 days at 7 \({}^{\circ}\)C & Reduced \(L\). _monocytogenes_ from 45 log CFU/ mL to undetectable level & Whole and skim milk & [8] \\ \hline Liposome-encapsulated P34 peptide & 8 days & Controlled \(L\). _monocytogenes_ only in skim milk & Skim milk & [22] \\ \hline Liposome-encapsulated sakacin + DOTAP & 5 days at 7 \({}^{\circ}\)C & \(-\)5 log reduction in \(L\). _monocytogenes_ & Goat milk & [8] \\ \hline Reuterin (8 AU/mL) & 24 h at 37 \({}^{\circ}\)C & Completely inactivated \(L\). _monocytogenes_ & Milk & [121] \\ \hline Reuterin + nisin & Not specified & Synergistic effect & Milk & [97] \\ \hline Agilicin C7 & Stable in various pH and solvents & Destroyed \(L\). _monocytogenes_ via membrane damage & Dairy and meat products & [97] \\ \hline Bacteriocins + heat treatments & Lower temperature and duration & Preserved nutrients; improved efficacy & General food & [24, 91] \\ \hline Nisin-loaded zezin microcapsules & Not specified & Reduced \(L\). _monocytogenes_ & Milk & [5] \\ \hline Nisin in edible polymer films/coatings\({}^{\circ}\) & Surface application & Prevented aggregation; maintained activity & Food surfaces (general) & [24, 123] \\ \hline Nanoencapsulated bacteriocins & Not specified & Improved antimicrobial activity & Food matrices (general) & [117, 124, 126, 127] \\ \hline Bacteriocins + probiotics/tesn polyphenols/essential oils & Not specified & Effective in reducing \(L\). _monocytogenes_ & General food & [134] \\ \hline Pedicion PA-1 & Used in fermentation & Prevented contamination & Cheese (animal-derived foods) & [122] \\ \hline Nisin + propolisols & Not specified & Synergistic effect; preserved quality & Ice cream & [132] \\ \hline LAB + grapreruit seed extract & Not specified & Effective in reducing bacterial growth & Fresh soft cheese & [132] \\ \hline ListShield\({}^{\text{TM}}\) phage product & Applied on frozen foods & \(2\). _monocytogenes_ & Prepackaged frozen foods & [130] \\ \hline Listsex\({}^{\text{TM}}\) P100 phage product & Applied on food and stainless steel & Reduced biofilms and contamination & Cheese, smoked fish, food surfaces & [130] \\ \hline Phage endolysin PlyP100 & Applied to queso fresco & Significant bacterial load reduction & Queso fresco & [132] \\ \hline \hline \end{tabular}
\end{table}