Chapter 28 : Biological Control of Food-Challenging Microorganisms

Abstract:

This chapter provides an overview of current and emerging methods of food preservation using live microorganisms and biologically derived substances. This field of study is rapidly evolving, as interest in so-called “natural” and “organic” products has grown exponentially among the public in the past 25 years. Biological methods of preservation are of particular interest, again, due to their natural/biological origins and safety compared with commonly used chemical preservatives and physical treatments. Broadly speaking, biological preservatives can be divided into several distinct groups: (i) live microorganisms, (ii) plant derivatives, (iii) proteinaceous compounds of both eukaryotic and prokaryotic origins, and (iv) bacteriophages. Each group presents its own set of pros and cons, which must be carefully considered and balanced for every individual food application. The safety of biopreservatives is paramount and is the final basis on which a treatment may be chosen for application in the food industry, regardless of the efficacy demonstrated in laboratory studies. Impact on the quality of food is also a concern, as any loss of quality will result in an undesirable product. Quality concerns can be addressed through various techniques aimed at decreasing the amount of preservatives needed while increasing efficacy. These include novel modes of delivery, as well as synergistically acting combination treatments, both of which show promise.