Biopreservation is considered as one of the emerging non-thermal and sustainable strategy to increase the safety of fermented and non fermented food products. In most cases, this technology involves microbial interactions between foodborne pathogens and protective bacteria selected for their inhibiting capacities. Lactic acid bacteria (LAB) have been widely used as protective bacteria to improve food safety due to: their wide distribution in the microbial ecosystems of ready-to-eat food products (such as dairy, meat and seafood products); their capacities to produce organic acids and bacteriocins; and because they are able to compete with other bacteria. The objective of this symposium is to discuss how microbial interactions can be enhanced in food products using selected protective bacteria showing inhibition properties towards unwanted microorganisms. Case studies concerning inhibition of pathogenic microorganisms, namely Listeria monocytogenes and Staphylococcus aureus, in seafood and dairy products, respectively, by LAB will be illustrated. Moreover regulatory aspects regarding the use of bacteriocins in foods will be taken into account.

Presentations