What is Lysozyme?

About Lysozyme

Lysozyme, a natural enzyme with exceptional antimicrobial properties, is widely used in the food industry to preserve perishable food products by inhibiting the growth of harmful microorganisms. It extends the shelf life of fresh fruits and vegetables, tofu, seafood, meats and sausages, potato salad, and semihard cheeses, ensuring their safety and quality.

However, it's important to be aware of potential allergenicity, particularly for individuals with egg allergies. Manufacturers are required to label products containing lysozyme to safeguard those with known allergies. For most people, lysozyme is considered safe when used as a preservative, playing a vital role in enhancing food safety and preventing spoilage, particularly against pathogenic bacteria like Listeria monocytogenes. In addition to food, lysozyme finds applications in winemaking to control fermentation and maintain wine quality.