Lactic acid bacteria and foodborne pathogens

Abstract

Foodborne pathogens are microorganisms which are capable of infecting humans via consumption of contaminated food or water, especially ready-to-eat products. The disease burden caused by foodborne pathogens has become a global public concern. Traditional technologies to reduce the foodborne pathogens includes preservative, refrigeration and pasteurization. In recent decades, probiotics showed emerging bacteriostatic and antifungal activity on different pathogens. This chapter discussed the trends of foodborne pathogens in the food-chain and the strategies for preventing and controlling food-borne diseases by lactic acid bacteria. The main mechanisms of the antagonism have been expounded, such as producing antibacterial substances, effect of competition and repulsion, adhesion barrier and immunomodulatory effects. Adjunctive application of prebiotics has also been described in this chapter, focusing on the physiological functions of promoting the growth of beneficial bacteria, adjusting the balance of intestinal flora and inhibiting the growth of pathogenic bacteria. In addition, the application of probiotics for graziery has also been depicted.