ABSTRACT
Recently, researchers found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria from the surface and by starving bacteria before they can multiply and produce harmful toxins; it also prevents bacteria from re-attaching to food surfaces. As a result this substance has potential to help the agribusiness and food industry supply safer food products to consumers. Lactoferrin: Natural - Multifunctional - Antimicrobial details microbial blocking technology to protect foods from harmful microbes and presents the scientific background on use of this naturally occurring microbial blocking agent as an effective food antimicrobial intervention.
