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Assessment and Control of Foodborne Pathogens in Ireland
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2001-05-01
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Ross, R.P., et al., Assessment and Control of Foodborne Pathogens in Ireland, End of Project Report, Teagasc, 2001.
Abstract
Consumers are increasingly demanding food that is free from pathogens,
but with less preservatives and additives. As a response to these
conflicting demands, current trends in the food industry include minimal
processing, and the investigation of alternative inhibitors for use in foods.
Additionally, the manufacture of an increasing range of novel foods, and
the inclusion of non-dairy ingredients into dairy products, and vice versa,
poses additional dangers with respect to safety. Furthermore, the dramatic
increase in incidence of food-borne illness internationally, as a result of
contamination with food-borne pathogens such as Listeria
monocytogenes, is a cause of considerable consumer concern.
Bacteriocins are inhibitory peptides produced by a number of Lactic Acid
Bacteria which are capable of killing other bacteria. These natural
inhibitors have widespread applications in the preservation of foods, since
they can kill a number of pathogenic and spoilage bacteria.
The broad spectrum bacteriocin Lacticin 3147 (discovered in a previous
project and patented - see DPRC No. 3) is produced by Lactococcus lactis
subsp. lactis DPC3147, a food-grade strain, similar to strains used for
commercial cheese manufacture. Lacticin 3147 is effective in the
inhibition of all Gram positive bacteria tested including the food
pathogens Listeria monocytogenes and Staphylococcus aureus and food
spoilage bacteria such as Clostridia and Bacillus species.
As part of this project the bacteriocin Lacticin 3147 was assessed as a food
preservative for improving food safety via inhibition of pathogenic
organisms.
Thus the project plan followed a "twin-track" approach to assessing and
controlling the food safety aspects of Irish food. The first of these was designed to investigate the current safety status of
Irish dairy products.
The second approach involved an attempt to exploit natural antimicrobial
substances, including Lacticin 3147, to protect foods from pathogenic
bacteria.