Understanding microbial behavior within and outside the host to improve food functionality and safety.

摘要

Understanding microbial behavior may contribute to enhanced control offood spoilage and pathogenic bacteria on the one hand, and at the same timeprovide a basis for improvement of functionality and robustness of microorganismsused as starters in fermentations. Since food is a basic need,quality and safety issues are recurrent themes involving a variety of contributors,including consumer organizations, applied research groups andacademic research groups, food producers and government agencies. Knowledgesharing and contributions of expert panels in national and internationalorganizations have provided vision papers and strategies to enhance foodquality and safety, addressing specific pathogens, food products and processingin various countries in a range of social, economic and industrialsettings. The study of relevant food spoilage bacteria and food-bornepathogens and (biological) control measures aims to provide understandingof their eco-physiology and pathogenic potential 1, with a concomitanteffort in related areas aimed at starter organisms and optimization of quality,safety and functionality of fermented products.