BIOLOGICAL CONTROL OF TOXIC MICROBIAL METABOLITES IN THE REFORMULATED FOOD

Abstract

Reformulation of food tends to make nutritious foodstuff available for all, but food spoilage and food poisoning may arise due to microorganisms present in the surroundings. Preservation of reformulated food is necessary to maintain the nutritional supplements and to augment the safer foods the consumers. There are many ways of preservation, including the alternative physical and chemical methods. This chapter is based on biopreservation, that is, biological control of food spoilage in the reformulated foods. Microorganisms produce toxins such as bacteriocins that have the potential to inhibit/destroy the other microorganisms, which is one of the ways to persevere formulated food.