Probiotics Against Food-Borne Bacterial Pathogens: A Review and Future Directions (Review Article)

Author(s): Mary Sandeepa Gujjula*

Abstract: Food-borne bacterial pathogens represent a significant public health concern worldwide, with their prevalence exacerbated by antibiotic resistance. As traditional treatment options become less effective, alternative strategies are urgently needed. Probiotics, live microorganisms conferring health benefits to the host, have emerged as promising candidates for combating these pathogens. This comprehensive review examines the development of probiotics as a preventive and therapeutic approach against food-borne bacterial pathogens. We delve into the mechanisms through which probiotics exert antimicrobial effects, including competitive exclusion, antimicrobial substance production, and host immune modulation. Additionally, we evaluate the efficacy of various probiotic strains against common food-borne pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and Campylobacter jejuni. Furthermore, we address the challenges associated with probiotic development and application in food safety, including strain selection, viability, stability, and regulatory considerations. Finally, we discuss future research directions and the potential integration of probiotics into food production and processing practices. This review provides valuable insights into the current state and future prospects of probiotics in mitigating the risks posed by food-borne bacterial pathogens.

PAGES: 188-193  |  102 VIEWS  68 DOWNLOADS