Developing Antimicrobial Dairy Ingredients
Exploring the potential to utilize lantibiotic-producing bifidobacteria to create dairy ingredients with increased broadspectrum antimicrobial functionalities yields encouraging results.
We are frequently reminded of the urgent need for a safer food supply by large-scale foodborne disease outbreaks and the frequency of massive food recalls. This was chillingly illustrated by the impact of the deadly enterohemorrhagic (EHEC) E. coli O104:H4 German outbreak in 2011 that resulted in more than 50 deaths, numerous serious illnesses, and tremendous economic damage to the European produce industry. EHEC E. coli and its cousinSalmonella are two of the most frequent causes of food recall…
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