Chapter 31 : Biological Control of Foodborne Bacteria

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This chapter provides an overview of the biologically based preservation technologies termed "biopreservation". The first part of the chapter covers acid production by lactic acid bacteria (LAB) in temperature-abused foods (controlled acidification). While organic acids are usually added to foods, LAB can produce lactic acid in situ. The controlled production of acid in situ is an important form of biopreservation. Then the chapter discusses some LAB produce antimicrobial proteins, called bacteriocins, that inhibit spoilage and pathogenic bacteria without changing the physicochemical nature of the food. The largest section of this chapter deals with bacteriocins. Bacteriocins are ribosomally synthesized antimicrobial peptides of bacterial origin that are not lethal to the host. Many bacteriocins inhibit foodborne pathogens of serious concern such as , which is recalcitrant to traditional preservation methods. The chapter presents general characteristics, methodological considerations, bacteriocin applications in foods, genetics of LAB bacteriocins, and resistance of bacteriocins of each of these conditions in detail. The use of bacteriophages to control pathogens in food has “shown promise” for decades. But, perhaps due to the difficulty of obtaining reproducible results in foods, they have not gained widespread use. The chapter closes by examining the use of bacteriophages as biocontrol agents.

Citation: Montville T, Chikindas M. 2013. Biological Control of Foodborne Bacteria, p 803-822. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch31
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Figure 31.1

A generic bacteriocin operon. The structural gene () codes for a prepropeptide that is modified and excreted by the processing gene products (P1 and P2) and may be regulated by a signal transduction pathway coded for by and . For additional abbreviations and explanations, see the text. doi:10.1128/9781555818463.ch31f1

Citation: Montville T, Chikindas M. 2013. Biological Control of Foodborne Bacteria, p 803-822. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch31
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Image of Figure 31.2
Figure 31.2

Models for pore formation and detergentlike mechanisms of bacteriocin action. doi:10.1128/9781555818463.ch31f2

Citation: Montville T, Chikindas M. 2013. Biological Control of Foodborne Bacteria, p 803-822. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch31
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Table 31.1

Parallel mechanisms of antibiotic and bacteriocin resistance

Citation: Montville T, Chikindas M. 2013. Biological Control of Foodborne Bacteria, p 803-822. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch31
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Table 31.2

Analogies between the use of insecticides in production agriculture and the use of antimicrobials for food safety

Citation: Montville T, Chikindas M. 2013. Biological Control of Foodborne Bacteria, p 803-822. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch31

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