The main objective of this thesis is to explore lysozyme-nisin antimicrobial synergy in combination with refrigeration, mild heating or edible packaging for novel food applications. The thesis is based on the following four chapters: (1) Characterization of biochemical properties of lysozyme at different conditions; (2) Lysozyme-nisin synergy in combination with mild heating against Listeria innocua: test of findings in inoculated raw-milk (3) Lysozyme-nisin synergy in combination with chitosan coating against Listeria innocua: test of findings on coated inoculated sprouting seeds; (4) Lysozyme-nisin synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a traditional fermented beverage. The results of this thesis clearly showed that the use of lysozyme-nisin synergy in combination with mild heating at 50 ºC or in combination with edible chitosan coating could be employed to reduce risk of listeriosis from raw-milk and sprouted seeds, respectively. It is also clearly demonstrated that the lysozyme-nisin synergy in combination with refrigeration could be used to delay acidic spoilage of boza without reducing LAB below 106 CFU/mL. This thesis clearly showed the high potential of using lysozyme-nisin synergy against pathogenic or spoilage bacteria as an effective hurdle.