Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review

Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review Publisher

Mousavi Khaneghah A¹ ; Abhari K² ; Es I³ ; Soares MB¹ ; Oliveira RBA^{1, 4} ; Hosseini H^{2, 9} ; Rezaei M^{5, 6} ; Balthazar CF¹ ; Silva R⁴ ; Cruz AG^{4, 7} ; Ranadheera CS⁸ ; Santana AS¹

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1. Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitaria Zeferino Vaz, Rua Monteiro Lobato, 80, Campinas, CEP: 13083-862, Sao Paulo, Brazil
2. Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3. Department of Material and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
4. Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niteroi, Rio de Janeiro, Brazil
5. Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
6. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
7. Federal Institute of Science and Technology, Rio de Janeiro, Rio de Janeiro, Brazil
8. School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Australia
9. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: Trends in Food Science and Technology Published:2020

Abstract

Background: Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available. Scope and approach: The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products. Key findings and conclusions: The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodborne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens. © 2019 Elsevier Ltd

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Style	Citing Format
MLA	Mousavi Khaneghah A, et al.. "Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review." Trends in Food Science and Technology, vol. 95, no. , 2020, pp. 205-218.
APA	Mousavi Khaneghah A, Abhari K, Es I, Soares MB, Oliveira RBA, Hosseini H, Rezaei M, Balthazar CF, Silva R, Cruz AG, Ranadheera CS, Santana AS (2020). Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review. Trends in Food Science and Technology, 95(), 205-218.
Chicago	Mousavi Khaneghah A, Abhari K, Es I, Soares MB, Oliveira RBA, Hosseini H, Rezaei M, et al.. "Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review." Trends in Food Science and Technology 95, no. (2020): 205-218.
Harvard	Mousavi Khaneghah A et al. (2020) 'Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review', Trends in Food Science and Technology, 95(), pp. 205-218.
Vancouver	Mousavi Khaneghah A, Abhari K, Es I, Soares MB, Oliveira RBA, Hosseini H, et al.. Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review. Trends in Food Science and Technology. 2020;95():205-218.
BibTex	@article{ author = {Mousavi Khaneghah A and Abhari K and Es I and Soares MB and Oliveira RBA and Hosseini H and Rezaei M and Balthazar CF and Silva R and Cruz AG and Ranadheera CS and Santana AS}, title = {Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review}, journal = {Trends in Food Science and Technology}, volume = {95}, number = {}, pages = {205-218}, year = {2020} }
RIS	TY - JOUR AU - Mousavi Khaneghah A AU - Abhari K AU - Es I AU - Soares MB AU - Oliveira RBA AU - Hosseini H AU - Rezaei M AU - Balthazar CF AU - Silva R AU - Cruz AG AU - Ranadheera CS AU - Santana AS TI - Interactions Between Probiotics and Pathogenic Microorganisms in Hosts and Foods: A Review JO - Trends in Food Science and Technology VL - 95 IS - SP - 205 EP - 218 PY - 2020 ER -

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