# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Biological Treatments
Lactic acid and natural antimicrobial peptides (NAMPs), such as bacteriocins and bacteriolysins produced by lactic acid bacteria (LAB), can enhance the quality and safety of fermented foods by inhibiting pathogen multiplication [101; 102]. Unlike most antimicrobials that target specific metabolic processes within bacterial cells, NAMPs interact directly with bacterial membranes and can also influence the host's immune system during infections. Furthermore, several NAMPs can interact with intracellular targets in bacterial cells [103]. Overall, bacteriocins are natural, non-toxic antimicrobial peptides that selectively target harmful bacteria without affecting beneficial microflora, effectively extending shelf life while preserving food quality and safety. However, their activity is limited to specific bacteria, often requiring combination with other preservatives for broader protection. Some bacteriocins lose effectiveness in complex food matrices or under high temperatures, while production costs and regulatory requirements may limit widespread use. Despite these challenges, bacteriocins are particularly suitable for dairy, meat, and minimally processed foods, aligning with clean-label and natural food preservation strategies while maintaining sensory and nutritional properties. Some bacteriocins, such as Nisin and Pediocin, are commercially available and can be utilized in the food industry [102]. [PERSON] et al. [104] demonstrated that nisin effectively controls _L. monocytogenes_ in food by inducing pore formation in the cell membrane and inhibiting cell wall synthesis. Additionally, [PERSON] et al. [105] found that nisin hampers the growth of _Bacillus_ spores by disrupting the endospore membrane. Class IIa Pediocins primarily prevent the invasion of Gram-positive bacteria, such as _L. monocytogenes_, by targeting bacterial mannose phosphotransferase [106]. [PERSON] et al. [107] further confirmed that 1 ug/mL of nisin, combined with 200 ug/mL of ampicillin and 25 mM of mannitol, effectively eliminates _Salmonella_ persister cells. This highlights that the most effective approach to eliminating persisters may involve a combination of different methodologies and/or agents. Lactoferrin, chitosan, and lysozyme are the most well-studied animal-origin antimicrobials, with lactoferrin being a milk glycoprotein, chitosan a biopolymer from the exoskeletons of crustaceans and arthropods, and lysozyme an antimicrobial enzyme found in eggs and milk [95]. However, there is currently no data available regarding the effects of these plant- and animal-derived antimicrobials on persister cells, making this an intriguing area for further research. Bacteriophages, which are viruses that infect and replicate within bacterial cells, ultimately leading to bacterial death, have shown potential as effective bacteriolytic agents, especially in cases where antimicrobial agents have failed to eliminate persisters [108; 109; 110]. Their antimicrobial activity is harmless to humans, animals, and plants due to their specific targeting of prokaryotic cells, making phage therapy an attractive alternative to antibiotics [108; 111; 112]. Additionally, their application as antibiofilm agents has led to commercial uses, such as _Listeria_ phage P100, marketed as Listek P100, which is utilized to eliminate biofilms in processed meat products and factory workshops. This phage has received approval in the United States from the Department of Agriculture, granting it Generally Recognized As Safe (GRAS) status as a biological agent [113; 114]. Comprehensive reviews by [PERSON] et al. [95] detail other phage-based commercial products, their application methods, and the types of food and surfaces tested. They indicated that bacteriophages are particularly suitable for raw meats, dairy, fresh produce, and ready-to-eat foods, making them an effective natural alternative in organic and minimally processed food products where bacterial contamination is a concern.