FOODBORNE DISEASES, PROBIOTICS AND HEALTHALEJANDRO DE JESÚS CORTÉS-SÁNCHEZ, MAYRA DÍAZ-RAMÍREZ, MARIA DE LA LUZ SÁNCHEZ-MUNDO, ALAN JAVIER HERNÁNDEZ-ALVAREZ4 AND LIDIA R. BARRÓN-SOSA
Foodborne Diseases (FBD) has arisen as an important cause of high morbidity and mortality, which is translated nowadays as a world public health issue. On the other hand, a social demand is increasing every time higher for nourishing, fresh foods and food safety, which could help to improve the lifeÂ‘s quality of the consumer (preventing or reducing the risk of suffering a certain disease or simply by improving the health condition). To face these topics, a different variety of studies have been carried out focusing on the research of probiotics as an alternative to mitigate these social demands and public health problems; this by means of the use of microorganisms considered as probiotics such as lactic acid bacteria (LAB), or in respect to their natural protein metabolites (bacteriocins), in the production and/or conservation of a wide variety of foods. In the present review a general panorama of different foodborne diseases is exposed, as well as their causal agents, impact in MÃ©xico and different countries around the world. In addition the importance of food safety is assessed, and their relation with probiotics, the benefits to human health derived from their consumption and/or their employment in food shell-life.
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