Biological Competition as a Preserving Mechanism

Biological competition is one “barrier'’against pathogenic growth which has been recommended for use in refrigerated foods. Historically used in fermented foods, lactic acid bacteria alter foods to preclude growth of pathogens. The primary mechanism of inhibition is pH reduction, although other contributing factors have been described. More recently, various lactic acid bacteria have shown potential for inhibiting spoilage bacteria in refrigerated foods, without pH reduction. Other studies have indicated successful inhibition of pathogenic growth by lactic acid bacteria during temperature‐abuse of non‐fermented, refrigerated foods.