The Role of Probiotics in Improving Food Safety: Inactivation ofPathogens and Biological Toxins
Fereshteh Ansari, Chi‐Ching Lee, Azadeh Rashidimehr, Soheyl Eskandari, Tolulope Joshua Ashaolu, Esmaeel Mirzakhani, Hadi Pourjafar, Seid Mahdi Jafari
Abstract
Currently, many advances have been made in avoiding food contamination by numerous pathogenic and toxigenic microorganisms. Many studies have shown that different probiotics, in addition to having beneficial effects on the host's health, have a very good ability to eliminate and neutralize pathogens and their toxins in foods which leads to enhanced food safety. The present review purposes to comprehensively discuss the role of probiotics in improving food safety by inactivating pathogens (bacterial, fungal, viral, and parasite agents) and neutralizing their toxins in food products. Some recent examples in terms of the anti-microbial activities of probiotics in the body after consuming contaminated food have also been mentioned. This review shows that different probiotics have the potential to inactivate pathogens and neutralize and detoxify various biological agents in foods, as well as in the host body after consumption.