http://www.dejongeakademie.nl/shared/resources/documents/bacteriocins-safe-for-food-preservation-cleveland-1.pdf

Bacteriocins: Safe, natural antimicrobials for food preservation

The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties.

http://mummified.persiangig.com/new_folder/lact1.pdf

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Application of prebiotics and probiotics in poultry production

The gastrointestinal tract is a complex ecosystem that associates a resident microbiota and cells of various phenotypes lining the epithelial wall expressing complex metabolic activities. The resident microbiota in the digestive tract is a heterogeneous microbial ecosystem containing up to 1×1014 colony-forming units (CFUs) of bacteria. The intestinal microbiota plays an important role in normal gut function and maintaining host health. The host is protected from attack by potentially harmful microbial microorganisms by the physical and chemical barriers created by the gastrointestinal epithelium. The cells lining the gastrointestinal epithelium and the resident microbiota are two partners that properly and/or synergistically function to promote an efficient host system of defence. The gastrointestinal cells that make up the epithelium, provide a physical barrier that protects the host against the unwanted intrusion of microorganisms into the gastrointestinal microbiota, and against the penetration of harmful microorganisms which usurp the cellular molecules and signalling pathways of the host to become pathogenic. One of the basic physiological functions of the resident microbiota is that it functions as a microbial barrier against microbial pathogens. The mechanisms by which the species of the microbiota exert this barrier effect remain largely to be determined. There is increasing evidence that lactobacilli and bifidobacteria, which inhabit the gastrointestinal microbiota, develop antimicrobial activities that participate in the host's gastrointestinal system of defence. The objective of this review is to analyze the in vitro and in vivo experimental and clinical studies in which the antimicrobial activities of selected lactobacilli and bifidobacteria strains have been documented.

Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens

Listeria monocytogenes is a Gram positive, aerobic, facultative anaerobic and nonacid fast bacterium, which can cause the disease listeriosis in both human and animals. It is widely distributed thoroughout the environment and has been isolated from various plant and animal food products associated with listeriosis outbreaks.

Contaminated ready-to-eat food products such as gravad and cold-smoked salmon and rainbow trout have been associated with human listeriosis in Sweden. The aim of this study was to analyse the occurrence and level of L. monocytogenes in
gravad and cold-smoked salmon (Salmo salar) products packed under vacuum or modified atmosphere from retail outlets in Sweden. Isolated strains were characterized by serotyping and the diversity of the strains within and between
producers were determined with PFGE (Pulsed-field gel electrophoresis). The characterized fish isolates were compared with previously characterized human strains.
L. monocytogenes was isolated from 11 (three manufacturers) of 56 products analysed. This included gravad salmon products from three manufacturers and cold-smoked salmon from one manufacturer. The highest level of L. monocytogenes found was 1500 cfu/g from a cold-smoked salmon product but the level was low (<100 cfu/g) in most of the products. Serovar 1/2a was predominant,
followed by 4b. Three products of gravad salmon harboured more than one serovar. PFGE typing of the 56 salmon isolates detected five Asc I types: four types were identical to human clinical strains with Asc I and one was identical and one was closely related to human clinical strains with Apa I. Isolation of identical or closely related L. monocytogenes strains from human clinical cases of listeriosis and gravad and cold-smoked salmon suggested that these kinds of products are possible sources of listeriosis in Sweden. Therefore, these products should be considered risk products for human listeriosis.

Listeria monocytogenes, a food-borne pathogen

From 18-21 September 2018, EFSA hosted its third Scientific Conference on Science, Food and Society in Parma, Italy. This paper summarises the overall recommendations on future actions and research priorities of the conference and complements the earlier multi-authored papers in this issue. The conference started and closed with the plenary sessions 'where science meets society: putting risk assessment in context' and 'staying relevant in a changing world', respectively. In between, there were seven breakout sessions five of which aimed at advancing risk assessment science in the areas of human health, the environment, biological hazards, nutrition and managing evidence, and two of which were dedicated to the societal aspects of risk assessment: engaging with society and envisioning the expertise of the future. During the 4 days of the event, participants addressed the complex interplay between science, risk assessment, policy and society, and explored how to advance food safety risk assessment to address the challenges of a changing world and ensure preparedness. Acknowledging that good science alone is no longer sufficient to ensure fit-for-purpose food safety risk assessments, EFSA must further build on its current five Strategic Objectives. To ensure that its risk assessments remain scientifically robust and sound, EFSA should strive for robust and fit-for-purpose risk assessments; consider food in the context of safety, nutrition and sustainability; and explore further how EFSA can work with other organisations to achieve the One Health/One Environment goals. In addition, EFSA should base scientific risk assessments on reliable science while capitalising on scientific advances; address scientific uncertainties; and fully publish the evidence and data used. In line with societal expectations, EFSA, in coordination with risk managers, should frame risk assessments through clear policy goals and problem formulation; be explicit about value judgements; communicate clearly and consistently and in coordination with risk assessors and risk managers; involve society; avoid conflicts of interest; and follow trustworthy processes.

EFSA's third Scientific Conference 'Science, Food, Society': concluding remarks.

Preparing for future challenges in risk assessment in the European Union.

Tecnolog.as emergentes en la conservaci.n de productos c.rnicos: altas presiones hidrost.ticas en jam.n cocido loncheado.

EFSA Supporting PublicationsVolume 19, Issue 5 E200503E Technical reportOpen Access Theme (concept) paper – Building a European Partnership for next generation, systems-based Environmental Risk Assessment (PERA) European Food Safety Authority (EFSA), Corresponding Author European Food Safety Authority (EFSA) [email protected] Correspondence:[email protected]Search for more papers by this authorYann Devos, Yann DevosSearch for more papers by this authorDomenica Auteri, Domenica AuteriSearch for more papers by this authorGuilhem de Seze, Guilhem de SezeSearch for more papers by this authorJulia Fabrega, Julia FabregaSearch for more papers by this authorClaudia Heppner, Claudia HeppnerSearch for more papers by this authorAgnès Rortais, Agnès RortaisSearch for more papers by this authorMarta Hugas, Marta HugasSearch for more papers by this author European Food Safety Authority (EFSA), Corresponding Author European Food Safety Authority (EFSA) [email protected] Correspondence:[email protected]Search for more papers by this authorYann Devos, Yann DevosSearch for more papers by this authorDomenica Auteri, Domenica AuteriSearch for more papers by this authorGuilhem de Seze, Guilhem de SezeSearch for more papers by this authorJulia Fabrega, Julia FabregaSearch for more papers by this authorClaudia Heppner, Claudia HeppnerSearch for more papers by this authorAgnès Rortais, Agnès RortaisSearch for more papers by this authorMarta Hugas, Marta HugasSearch for more papers by this author First published: 31 May 2022 https://doi.org/10.2903/sp.efsa.2022.e200503 Amendment: Authorship of this technical report was rearranged on the 27th of June 2022. Disclaimer: This document does not present future project calls as part of EFSA’s work programme, or any future position of EFSA. It aims to support the development of a roadmap for action and its content can be subject to change. AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Volume19, Issue5May 2022E200503E RelatedInformation 

https://onlinelibrary.wiley.com/doi/pdfdirect/10.2903/sp.efsa.2022.e200503

Theme (concept) paper – Building a European Partnership for next generation, systems‐based Environmental Risk Assessment (PERA)

Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Tucuman. Centro de Referencia para Lactobacilos; Argentina

Marta Hugas

Papers

EFSA's third Scientific Conference 'Science, Food, Society': concluding remarks.

Preparing for future challenges in risk assessment in the European Union.

Tecnolog.as emergentes en la conservaci.n de productos c.rnicos: altas presiones hidrost.ticas en jam.n cocido loncheado.

Theme (concept) paper – Building a European Partnership for next generation, systems‐based Environmental Risk Assessment (PERA)

Use of a GMP/GHP HACCP Checklist to Evaluate the Hygienic Status of Traditional Dry Sausage Workshops