Annotation Illnesses resulting from foodborne pathogens occur at least 6 million times each year and cause an estimated 9,000 deaths. For decades, food microbiologists have developed various effective methods of food protection. However, the constant development of multi-facet food processing technologies and the emergence of potent foodborne pathogens, compromised the efficacy of many antimicrobial interventions. Most technologies also fail to address the problem of bacterial debris remaining on the food surface. Furthermore, some bacteria have the ability to develop resistance to antimicrobial interventions. All such factors contribute to the continuously growing concern of keeping our food safe. This title presents the scientific background on use of this naturally occurring microbial blocking agent as an effective food antimicrobial intervention.