Background

Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available.

Scope and approach

The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products.

Key findings and conclusions

The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodborne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens.

中文翻译：

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益生菌与宿主和食物中病原微生物之间的相互作用：综述

背景

食源性疾病可以说是过去几十年来最重大的健康问题之一。益生菌食品因其在GIT中的相互作用而被认为是调节胃肠道（GIT）微生物群的有前途的方法。然而，除了益生菌的相互作用之外，尚无关于益生菌抑制食物中食源性病原体的相关机制的全面综述。

范围和方法

当前的文章概述了益生菌与宿主以及食品中病原体之间的相互作用，以期获得有关在进一步开发基于益生菌的食品中使用的相关特性的见解。

主要发现和结论

本研究综述了益生菌与食物和宿主中病原体之间的相互作用以及益生菌在控制肠道病原体定殖中的不同机制。尽管与GIT中益生菌菌株相关的作用机理是多种多样的，并且经过充分研究，但它们与食品中病原体的相互作用却被忽略了。揭示益生菌菌株如何与食物中的食源性病原菌相互作用是当今需要开发更健壮配方的现代背景下的关键意义。尽管已经提出了多种机制，例如关于食品基质中益生菌作用的物质如有机酸，细菌素和过氧化氢的产生，但是关于其抗菌作用的分子模式仍然存在实质性挑战。此外，