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Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review

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Lactic acid bacteria (LAB) are often utilized to control food-borne pathogens on produce and on cooked, fermented, or refrigerated meats. Most research to date has focused on the inhibition of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella, Clostridium botulinum, and spoilage microorganisms. LAB are excellent candidates for reducing pathogen levels on foods because they inhibit the growth of these microorganisms through various mechanisms without causing unacceptable sensory changes. This review provides an up-to-date look at research directed at maximizing the use of LAB by selecting the most appropriate strains, by learning how to apply them to foods most effectively, and by gaining an understanding of the mechanism by which they inhibit pathogens.Key words: bacterial competition, lactic acid bacteria, food-borne pathogens, meat products, produce.

Les bactéries lactiques sont souvent employées pour contrôler les pathogènes alimentaires sur les produits alimentaires ou les viandes cuites, fermentées ou réfrigérées. Jusqu'à maintenant, la plupart des recherches se sont intéressés à l'inhibition de Listeria monocytogenes, Escherichia coli O157:H7, Salmonella, Clostridium botulinum et des micro-organismes causant la détérioration. Les bactéries lactiques représentent d'excellents candidats pour la diminution des niveaux de pathogènes dans les aliments parce qu'elles inhibent la croissance de ces micro-organismes par divers mécanismes sans entraîner des changements sensoriels inacceptables. Cette revue fournit un aperçu à jour de la recherche visant à maximizer l'utilization des bactéries lactiques en sélectionnant les souches les plus appropriées, en apprenant comment les appliquer aux aliments le plus efficacement et en acquérant une compréhension du mécanisme qui leur permet d'inhiber les pathogènes.Mots clés : compétition bactérienne, bactéries lactiques, pathogènes alimentaires, produits de viandes, produits alimentaires.[Traduit par la Rédaction]

Document Type: Research Article

Publication date: November 1, 2006

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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