LACTIC AND NON-LACTIC ACID BACTERIA AS A TOOL FOR IMPROVING THE SAFETY OF DAIRY-PRODUCTS

This short review is presented on the present status of biological pre servation of Foods, with particular emphasis on dairy products. In fac t, in spite of the introduction of modern technologies and safety conc epts (e.g. HACCP), the reported number of food-borne illnesses and int oxications is still raising. Therefore, practical applications of prot ective cultures to increase the hygienic level of dairy products (e.g. cheeses) with particular reference made to Lactic Acid Bacteria (LAB) and their ''food grade'' safety are reported. It is concluded that bi ological preservation cannot substitute GMP but, however, it offers an additional tool for improving the food quality.