Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens

Abstract

Microbiological contamination of food is of great concern for the food industry. A considerable number of foodborne pathogens linked to serious illness and foodborne outbreaks (e.g. Salmonella spp., EHEC, Listeria monocytogenes, Campylobacter jejuni) have recently gained an intense attention of epidemiologists. There are various types of preservatives used to minimize the risk related to foodborne infections. However, due to the high prevalence of antibiotic-resistant microorganisms in food, increasing microbial tolerance to conventional food preservation methods is observed. Moreover, common consumer awareness of the adverse impact of chemicals on human health prompts a growing interest in the potential use of natural preservatives. Natural preservatives of different origins; e.g. animal, plant, and microbiological; have been widely studied and