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Biocontrol of Foodborne Bacteria

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Novel Technologies in Food Science

Part of the book series: Integrating Food Science and Engineering Knowledge into the Food Chain ((ISEKI-Food,volume 7))

Abstract

Through the ages humans have used protective cultures in the manufacture of meat (salami) and milk (cheese) products through the serendipitous inclusion of lactic acid bacteria. The early producers of these fermented foods were unwittingly harnessing biocontrol, the use of a biological means to control a “pest” (in this case foodborne pathogens), to ensure food safety. In more recent times the deliberate inclusion of an array of biocontrol agents has been considered for pathogen control; those described in this chapter include bacteriophages, Bdellovibrio, protective cultures/competitive exclusion/antimicrobial metabolites, plant-derived products, and inhibitors of quorum sensing. Although most of these approaches are in their comparative infancy, some are available as commercial products and currently in use, for example, bacteriophages controlling Listeria monocytogenes.

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Authors and Affiliations

  1. Harper Adams University College, Edgmond, Newport, Shropshire, TF10 8NB, UK

    Lynn McIntyre

  2. Institute of Environmental Science and Research Ltd, 29 181, Christchurch, 8540, New Zealand

    J. Andrew Hudson & Craig Billington

  3. AgResearch MIRINZ, Ruakura Research Centre, 3123, Hamilton, New Zealand

    Helen Withers

Authors
  1. Lynn McIntyre
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  2. J. Andrew Hudson
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  3. Craig Billington
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  4. Helen Withers
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Corresponding author

Correspondence to Lynn McIntyre .

Editor information

Editors and Affiliations

  1. University of Malta, Msida, 2080, Malta

    Anna McElhatton

  2. Department of Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Paulo José do Amaral Sobral (Faculty of Animal Science and Food Engineering) (Faculty of Animal Science and Food Engineering)

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McIntyre, L., Hudson, J.A., Billington, C., Withers, H. (2012). Biocontrol of Foodborne Bacteria. In: McElhatton, A., do Amaral Sobral, P. (eds) Novel Technologies in Food Science. Integrating Food Science and Engineering Knowledge into the Food Chain, vol 7. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7880-6_8

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