![]() One effective measure to reducing food waste and food infections would be the prolongation of the shelf life of perishable food products. The economic burden for food waste lost was given by an almost inconceivable 2.6 trillion USD including environmental and social costs. In addition to the affected diseased, more than 40% of food is lost along the food production chain from farm to fork, causing about 10% of total greenhouse gas emissions each year. It has been estimated by the world health organization (WHO) and others that at least about 10% of the world’s population suffer each year from severe foodborne illnesses. We believe that further discovery of bacteria to be implemented in food preservation will significantly contribute to customer’s food safety and food security, badly needed to feed world’s growing population but also for food waste reduction in order to save substantial amounts of greenhouse gas emissions.įood safety and food security are of primary importance to fight the hunger of a reported 828 million people in 2021, so to deliver the required amounts of nutritive and highly valuable food products for everybody. Finally, a comprehensive chapter discusses the current legislation issues concerning protective cultures, leading to the conclusion that the application of protective cultures is superior to the usage of defined bacteriocins regarding simplicity, economic costs, and thus usage in less-developed countries. A survey of the growing market reveals promising perspectives. We display the strategies for the isolation and characterization of protective cultures in order to have them market-ready. We summarize the mode of actions of antibacterial mechanisms. ![]() Here, we give an overview on protective cultures in food products. In this regard, most genera from the order Lactobacillales play a prominent role. Based on ongoing scientific efforts, there is a growing market of food products to which protective cultures are added exclusively for food safety and for prolonged shelf life. In addition, highly potent small peptides, bacteriocins, are being expelled to exert antibiotic effects. ![]() Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. An ultimate goal in food production is to guarantee food safety and security. ![]()
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