A recent study published in LWT, found that bacterial cultures, known as protective cultures, can fight pathogens and prevent them from causing illness by hampering their ability to infect someone at several key points.
Protective bacterial cultures are commercially available and are designed to control undesirable microbes in foods, including foodborne pathogens such as Listeria monocytogenes.
This study titled “Effect of pre-exposure to protective bacterial cultures in food on Listeria monocytogenes virulence” led by Dennis D’Amico, associate professor of dairy foods in the College of Agriculture, Health and Natural Resources at the University of Connecticut, investigated the ability of three commercial protective cultures to survive human gastrointestinal conditions and exert anti-infective properties against Listeria monocytogenes.
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“It’s a huge risk because if there are pathogenic bacteria in raw milk and you make cheese from that milk, they can propagate and that can cause illness,” D’Amico told UConn Today.