Since consumers demand high-quality, preservative-free, safe, and minimally processed foods with extended shelf-life, and legislation has restricted the use and permitted level of some of the currently approved preservatives in different foods, both consumer and legislators need to call for innovative approaches to preserving foods. Modern consumer trends and food legislation have assumed the successful attainment of food preservation to be more than a challenge. On this basis, the need for solutions regarding the hygienic quality of foods has been stated. monocytogenes from dairy products (raw milk, soft cheeses, ice cream), while STEC was mostly present in raw beef, chicken salads, and raw vegetables. In the USA, the reported foodborne outbreaks predominantly involved the presence of Salmonella in raw vegetables, chicken/eggs, pork, and tuna, followed by Listeria (L.). With a lower impact, listeriosis was reported from RTE foods, mainly from fishery products and soft cheeses, while the highest proportion of Shiga toxin Escherichia (E.) coli (STEC)-positive food samples was detected in meat from ruminants. Summary report on trends and sources of zoonoses, zoonotic agents, and food-borne outbreaks in the European Union (EU) in 2015 indicated that the occurrence of Campylobacter remained high in broiler meat, followed by the presence of Salmonella in poultry and turkey meat, with yersiniosis being the third most commonly reported zoonosis in the EU. Developed countries have for a long time used surveillance systems for food safety problems, allowing estimations of the impact of disease and the risks associated with consuming different foods. Infectious intestinal diseases caused by bacteria, viruses, or parasites continue to be a major source of public health concern and social and economic costs worldwide. Modern life conditions, related to or in consequence of globalization, contribute to the major incidence of food disease outbreaks. Trends in food consumption, technology, and trade likely impact on microbial food safety. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed. Likewise, considering that food contamination with L. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever.
0 Comments
Leave a Reply. |