In order to meet the increasing demand for food quality and safety, the control of pathogenic microorganisms from “farm to fork” is a continuous challenge. This challenge has become more important due to changes in animal production, product processing and distribution, new food habits, higher numbers of consumers at risk for infection and increased awareness. This review is focused on the use of protective and probiotic cultures as “natural” intervention measures to control and prevent the transmission of pathogens along the food chain and on the most used technologies to produce these cultures at the large scale.
Gaggia F., Di Gioia D., Baffoni L., Biavati B. (2011). The role of protective and probiotic cultures in food and feed and their impact in food safety. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 22, S58-S66 [10.1016/j.tifs.2011.03.003].
The role of protective and probiotic cultures in food and feed and their impact in food safety.
GAGGIA, FRANCESCA;DI GIOIA, DIANA;BAFFONI, LOREDANA;BIAVATI, BRUNO
2011
Abstract
In order to meet the increasing demand for food quality and safety, the control of pathogenic microorganisms from “farm to fork” is a continuous challenge. This challenge has become more important due to changes in animal production, product processing and distribution, new food habits, higher numbers of consumers at risk for infection and increased awareness. This review is focused on the use of protective and probiotic cultures as “natural” intervention measures to control and prevent the transmission of pathogens along the food chain and on the most used technologies to produce these cultures at the large scale.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
