Impact of lactic acid bacteria on the control of Listeria monocytogenes in ready-to-eat foods  

作　　者：Laura Webb Luyao Ma Xiaonan Lu 

机构地区：[1]Department of Food Science and Agricultural Chemistry,Faculty of Agricultural and Environmental Sciences,McGill University,Sainte-Anne de-Bellevue,Qc,Canada

出　　处：《Food Quality and Safety》2022年第3期375-385,共11页食品品质与安全研究（英文版）

基　　金：funded by the McGill Start-up Fund,Canada。

摘　　要：Due to the increased demand for ready-to-eat(RTE)minimally processed foods,alternatives to chemical and thermal preservation methods to maintain food safety are highly demanded.A significant safety hazard in RTE food products is the growth of the foodborne pathogen Listeria monocytogenes(L.monocytogenes).After processing,recontamination or cross-contamination of L.monocytogenes in RTE food products may occur and the lack of cooking can lead to an increased risk of listeriosis.Further,some RTE food products(e.g.cheese and cured meat)can have a long processing period and shelf life,thus allowing for the growth and proliferation of L.monocytogenes in the food matrix.Lactic acid bacteria(LAB)are generally recognized as safe probiotics and have been proposed as a biological control approach to eliminate foodborne pathogens including L.monocytogenes.LAB have been reported to extend the shelf life of food products and inhibit pathogen proliferation via growth competition and metabolite production.LAB are native microflora of many RTE foods,but only certain LAB may inhibit pathogen growth.Therefore,the specificity of LAB species should be employed in their use in RTE foods.This review will discuss the antimicrobial mechanisms of LAB against L.monocytogenes,selective use of LAB in food matrices,and their uses in food processing and packaging.

关 键 词：Ready-to-eat food products lactic acid bacteria Listeria monocytogenes food safety 

分 类 号：TS201.3[轻工技术与工程—食品科学]