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ISSN (Print): 1389-2010
ISSN (Online): 1873-4316

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Review Article

The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins

Author(s): Fereshteh Ansari, Chi-Ching Lee, Azadeh Rashidimehr, Soheyl Eskandari, Tolulope Joshua Ashaolu, Esmaeel Mirzakhani, Hadi Pourjafar* and Seid Mahdi Jafari*

Volume 25, Issue 8, 2024

Published on: 21 June, 2023

Page: [962 - 980] Pages: 19

DOI: 10.2174/1389201024666230601141627

Price: $65

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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.

Keywords: Probiotics, food safety, detoxification, inactivation, pathogens, mycotoxins.

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