The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins

  • Авторы: Ansari F.1, Lee C.2, Rashidimehr A.3, Eskandari S.4, Joshua Ashaolu T.5, Mirzakhani E.6, Pourjafar H.7, Jafari S.8
  • Учреждения:
    1. Department of Agricultural Research, Agricultural Research, Education and Extension Organization (AREEO)
    2. Department of Food Engineering, Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences
    3. Department of Food Sciences, Faculty of Veterinary Medicine, Lorestan University
    4. Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (FDA), Ministry of Health and Medical Education (MOH+ME)
    5. Institute of Research and Development, Duy Tan University
    6. Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, abriz University of Medical Sciences
    7. Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences
    8. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources
  • Выпуск: Том 25, № 8 (2024)
  • Страницы: 962-980
  • Раздел: Biotechnology
  • URL: https://vietnamjournal.ru/1389-2010/article/view/644930
  • DOI: https://doi.org/10.2174/1389201024666230601141627
  • ID: 644930

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Аннотация

Currently, many advances have been made in avoiding food contamination by numerous pathogenic and toxigenic microorganisms. Many studies have shown that different probiotics, in addition to having beneficial effects on the host’s health, have a very good ability to eliminate and neutralize pathogens and their toxins in foods which leads to enhanced food safety. The present review purposes to comprehensively discuss the role of probiotics in improving food safety by inactivating pathogens (bacterial, fungal, viral, and parasite agents) and neutralizing their toxins in food products. Some recent examples in terms of the anti-microbial activities of probiotics in the body after consuming contaminated food have also been mentioned. This review shows that different probiotics have the potential to inactivate pathogens and neutralize and detoxify various biological agents in foods, as well as in the host body after consumption.

Об авторах

Fereshteh Ansari

Department of Agricultural Research, Agricultural Research, Education and Extension Organization (AREEO)

Email: info@benthamscience.net

Chi-Ching Lee

Department of Food Engineering, Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences

Email: info@benthamscience.net

Azadeh Rashidimehr

Department of Food Sciences, Faculty of Veterinary Medicine, Lorestan University

Email: info@benthamscience.net

Soheyl Eskandari

Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (FDA), Ministry of Health and Medical Education (MOH+ME)

Email: info@benthamscience.net

Tolulope Joshua Ashaolu

Institute of Research and Development, Duy Tan University

Email: info@benthamscience.net

Esmaeel Mirzakhani

Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, abriz University of Medical Sciences

Email: info@benthamscience.net

Hadi Pourjafar

Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences

Автор, ответственный за переписку.
Email: info@benthamscience.net

Seid Jafari

Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources

Автор, ответственный за переписку.
Email: info@benthamscience.net

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