Abstract
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, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resultant paradigm shift toward clean labels, have caused an increased interest in natural and effective antimicrobial alternatives. For instance, natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of food spoilage organisms. Bacteriocins and other LAB metabolites have been commercially exploited for their antimicrobial properties and used in many applications in the dairy industry to prevent the growth of undesirable microorganisms. In this review, we summarized the natural antimicrobial compounds produced by LAB, with a specific focus on the mechanisms of action and applications for microbial food spoilage prevention and disease control. In addition, we provide support in the review for our recommendation for the application of LAB as a potential alternative antimicrobial strategy for addressing the challenges posed by antibiotic resistance among pathogens.
Highlights
Foodborne diseases and food spoilage organisms continue to exert negative impacts on public health and the food industry
In the European Union, the most common causes of foodborne infections are associated with the following bacteria: Campylobacter jejuni, Listeria monocytogenes, Salmonella enterica, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, as well as viral pathogens, such as noroviruses and rotaviruses [2]
lactic acid bacteria (LAB) produce natural antimicrobial compounds that improve the safety of food
Summary
Foodborne diseases and food spoilage organisms continue to exert negative impacts on public health and the food industry. According to the World Health Organization (WHO), if drastic measures are not taken by 2050, the global death rate from foodborne illnesses will increase to an estimated 10 million people annually Such global, prevailing foodborne infection rates warrant a systematic approach for the elimination, prevention, and reduction in pathogenic bacteria in foods via the application of novel antimicrobial agents [2]. The 1–3.3 KDa bacteriocin produced by Lacticaseibacillus rhamnosus 1.0320 demonstrated antimicrobial action against Gram-negative and Gram-positive bacteria by several mechanisms These antimicrobial mechanisms include an increase in cell membrane permeability, pore formation on the surface of cell membranes, a change in transmembrane pH gradient, dissipation of the cytoplasmic membrane potential, and the destruction of cell membrane integrity. No range of years was specified; only peer-reviewed papers were considered for inclusion in this review
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