The U. of M. scientists say this lantibiotic is the first natural preservative found to kill gram-negative bacteria, typically the harmful kind. “It’s aimed at protecting foods from a broad range of bugs that cause disease,” says Dan O’Sullivan, U. of M. professor of food science and nutrition. “Of the natural preservatives, it has a broader umbrella of bugs that it can protect against.”

The lantibiotic could be used to prevent harmful bacteria in meats, processed cheeses, egg and dairy products, canned foods, seafood, salad dressing, fermented beverages and many other foods. In addition to food safety benefits, lantibiotics are easy to digest and nontoxic, do not induce allergies and are difficult for dangerous bacteria to develop resistance against.