This review will discuss the potential for certain lactococcal bacteriocins to be used as tools for influencing food safety and quality. The focus will be on the potential use of a broad-spectrum bacteriocin, lacticin 3147, as a tool to control nonstarter lactic acid bacteria ( NSLAB) in cheese, to inhibit pathogens in fermented and nonfermented foods and to extend the shelf life of certain products. Different strategies used to incorporate this bacteriocin into foods will also be described, as will possible problems that may arise when using a bacteriocin in foods. The narrow spectrum bacteriocins, lactococcin ABM ( which actually corresponds to three bacteriocins, lactococcins A, B and M produced in a single strain) and the medium-spectrum bacteriocin lacticin 481, also have certain potential applications ( albeit limited) in the food industry. In particular, these bacteriocins exhibit a bacteriolytic effect on target cells and so can be used for inducing lysis on sensitive cells during cheese manufacture which concomitantly can lead to accelerated flavour development.