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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #80524
Title: USING LACTIC ACID BACTERIA TO IMPROVE THE SAFETY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

Author
item BREIDT, FREDERICK - NCSU
item Fleming, Henry

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 7/28/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: Lactic acid bacteria (LAB) have for centuries been responsible for the fermentative preservation of many foods, including fruits and vegetables. Currently, there is interest in possible use of LAB as biocontrol agents to insure safety of minimally processed, refrigerated (MPR) foods which are not acidified. Such applications of LAB have been widely studied in meat and dairy products, but only recently have been considered for use in MPR fruit and vegetable products. MPR fruits and vegetables contain a variety of microflora, including potential pathogens. LAB cultures may be used to dictate the shelf life and safety of MPR products, depending upon kinetic parameters for growth, production of inhibitory metabolites, and other factors. Bacteriocins produced by LAB cultures, or added separately, may further insure the safety of these products. Considerations for LAB culture selection include compatibility with the product and ability of the culture to predominate over the natural microflora and potential pathogens. Successful application of such biocontrol methods may offer the potential for an expanded market for MPR fruit and vegetable products.

Technical Abstract: Lactic acid bacteria (LAB) have for centuries been responsible for the fermentative preservation of many foods, including fruits and vegetables. Currently, there is interest in possible use of LAB as biocontrol agents to insure safety of minimally processed, refrigerated (MPR) foods which are not acidified. Such applications of LAB have been widely studied in meat and dairy products, but only recently have been considered for use in MPR fruit and vegetable products. MPR fruits and vegetables contain a variety of microflora, including potential pathogens. LAB cultures may be used to dictate the shelf life and safety of MPR products, depending upon kinetic parameters for growth, production of inhibitory metabolites, and other factors. Bacteriocins produced by LAB cultures, or added separately, may further insure the safety of these products. Considerations for LAB culture selection include compatibility with the product and ability of the culture to predominate over the natural microflora and potential pathogens. Successful application of such biocontrol methods may offer the potential for an expanded market for MPR fruit and vegetable products.