Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

Abstract

Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

“…Raw milk soft-ripened cheeses represent a consumer hazard as they have not undergone a pasteurization process [ 16 ] and may allow the development of L. monocytogenes during processing and commercialization due to their physicochemical characteristics. LAB have been proposed as an effective strategy to inhibit the growth or even decrease levels of L. monocytogenes in ripened products [ 15 ]. However, there is doubt about whether LAB can control this pathogenic bacterium under conditions of soft-ripened cheese made with raw milk, in which a w during ripening and in the final product is, in most cases, in the range of 0.94–0.97.…”

“…Nowadays, consumers concern about the presence of chemical compounds among food ingredients, have promoted the development of more sustainable preservation methods, such as high hydrostatic pressure, cold plasma, pulsed light, ultrasound, bioactive films, natural antimicrobial agents such as plant extracts, or biocontrol by microbial protective cultures [ 13 , 14 ]. The last method is recommended due to its low environmental impact and easiness of application [ 15 ].…”

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

“…Applying the thermal, non‐thermal, chemical, phyto‐extracted listeriostatic and listericidal agents to control Listeria is suggested. Using biopreservatives like essential oils, biological agents like Lactobacillus species, Enterococcus faecium , Staphylococcus xylosus , Debaryomyces hansenii and Penicillium chrysogenum , probiotics, and spices to inhibit the growth of pathogenic and to prevent microbial spoilage while retaining benign microbes in food packaging during manufacturing in line with the Hazard Analysis and Critical Control Point (HACCP) approach are suggested 53,54 …”

Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

“…Additionally, the growth of pathogenic bacteria is reduced even at slightly higher temperatures (around 10–12 °C) [ 4 ]. Studies have demonstrated the beneficial effects of incorporating lactic acid bacteria into fresh meat, seafood, and certain processed meat products to combat pathogens such as Clostridium botulinum, Salmonella serovars , and Staphylococcus aureus [ 3 ]. Viable cells of Lactobacillus, Lactococcus , and Leuconostoc genera are added to fresh milk, meat, eggs, and seafood during refrigerated storage to inhibit the growth of psychrotrophic bacteria from the Pseudomonas genus [ 5 ].…”

“…Biopreservation involves the use of natural resources, such as plant and/or microbial constituents and/or their metabolites, to extend the shelf life and enhance the safety of food products [ 2 ]. Numerous microorganisms and plants have demonstrated antimicrobial properties [ 3 ]. By employing natural antimicrobial agents as food preservatives, it becomes possible to minimize excessive physical and chemical processing of products, thereby ensuring microbial safety.…”