Microbial antagonists to food-borne pathogens and biocontrol.
Application of natural antimicrobial substances (such as bacteriocins) combined with novel technologies provides new opportunities for the control of pathogenic bacteria, improving food safety and quality. Bacteriocin-activated films and/or in combination with food processing technologies (high-hydrostatic pressure, high-pressure homogenization, in-package pasteurization, food irradiation, pulsed electric fields, or pulsed light) may increase microbial inactivation and avoid food cross-contamination. Bacteriocin variants developed by genetic engineering and novel bacteriocins with broader inhibitory spectra offer new biotechnological opportunities. In-farm application of bacteriocins, bacterial protective cultures, or bacteriophages, can decrease the incidence of food-borne pathogens in livestock, animal products and fresh produce items, reducing the risks for transmission through the food chain. Biocontrol of fungi, parasitic protozoa and viruses is still a pending issue.
Gálvez
Antonio
A
Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain. agalvez@ujaen.es
Abriouel
Hikmate
H
Benomar
Nabil
N
Lucas
Rosario
R
D001430:Bacteriocins / Q000008:administration & dosage*; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005524:Food Technology / Q000639:trends*
D001430:Bacteriocins