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Control of Food-Borne Pathogens by Starter Cultures

Department of Food Science, North Carolina State University, Raleigh 27607

ABSTRACT

Introduction

The use of starter bacteria for the manufacture of cultured foods has been practiced for so many years that many of the resultant bioprocessed foods are now considered a normal, if not essential, part of man's diet. While the exact composition and flavor of a given type of food may vary from country to country, food production mediated by microbial actions is world-wide.

Foods prepared with microbial cultures are known for their unique flavors. This has not always been the basis of their popularity. Before modern techniques were available for food preservation, biological conversions by microorganisms were used to advantage. The consumption of milk preserved by a lactic acid fermentation led Metchnikoff into his interesting research and provocative conclusions regarding the exceptional nutritional qualities of bulgarian milk. Although efforts were made to renew interest in this fascinating field in the 1920's and 1930's, microbial technology as well as medical and scientific interest were not prepared to explore the merits of the research.