Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods,...

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Bibliographic Details
Published in:	Foods 2021-12, Vol.10 (12), p.3131
Main Authors:	Ibrahim, Salam A., Ayivi, Raphael D., Zimmerman, Tahl, Siddiqui, Shahida Anusha, Altemimi, Ammar B., Fidan, Hafize, Esatbeyoglu, Tuba, Bakhshayesh, Reza Vaseghi
Format:	Article
Language:	English
Subjects:	Acidification Acids advocacy Antibiotic resistance Antibiotics Antiinfectives and antibacterials antimicrobial Antimicrobial agents Bacteria bacteriocin Bacteriocins biopreservation Control methods Dairy industry Disease control Fatalities Fermentation Food quality Food safety Food science Food spoilage Foodborne diseases foodborne illness Foodborne pathogens Gram-positive bacteria healthy diet heat Heat treatment Heat treatments Lactic acid Lactic acid bacteria lactic acid bacteria (LAB) Listeria Metabolites Microorganisms Organoleptic properties Pathogens Preservatives Prevention Public health Review Salmonella Sensory properties Spoilage
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