Survival of bacteriocinogenic cultures of lactic acid bacteria on organic substrate

Food borne pathogens can be introduced into the soil through various sources of contamination the use of animal faecal matter as fertiliser irrigation water, poor or naturally occurring agricultural practices 1 Thus, soil is a potential source of contamination and transmission to the food produced here Foodborne pathogens can cause foodborne illness, especially through consumption of these ready to eat products 2 Scientific literature has highlighted the ability of lactic acid bacteria ( e g Pediococcus acidilactici HA 6111 2 Lactiplantibacillus plantarum R 23 and Pediococcus pentosaceus DT 016 to produce antimicrobial compounds against pathogens present in various foods 3 In order to reduce the potential contamination of these foods, the use of LABs has emerged as a potential strategy for biocontrol of foodborne pathogens 4.