Effects of Probiotics, Paraprobiotics and Postbiotics against Food Borne Pathogens: A Review

Abstract

Food borne pathogens (bacteria, viruses, parasites, fungi or their mycotoxins) are the major cause of substantial number of diseases with an important impact on human well-being and economy. Contamination or spoilage of food by pathogens is linked with a diverse range of outbreaks of food-borne diseases. World Health Organization defined food-borne disease as an infectious disease which is caused by contaminated food or water. However, antibiotics are vital tools used in the healthcare sector to antagonize food-borne pathogens. The frequent usage of antibiotics has resulted in antimicrobial resistance which is causing major threats throughout the world. Over the past years, there has been an increasing interest in the use of probiotic bacteria as alternatives to antibiotics. Generally, the use of probiotics improves gastrointestinal well-being has been suggested for several years however many critical issues arise in the use of probiotics. Therefore, the notion of paraprobiotics and postbiotics are comparatively novel concepts which do not fit in terms of probiotics. Paraprobiotics and postbiotics are produced from probiotic organisms which provide beneficial impacts on food commodities and human health. This review will provide insight into probiotics, paraprobiotics and postbiotics against food-borne pathogens; and their probiotic challenges.