1.Abadias, M., Altisent, R., Usall, J., Torres, R., Oliveira, M. and Viñas, I. 2018. Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7. Postharvest Biol. Technol., 96: 69–77.

2.Ajingi, Y.S., Ruengvisesh, S., Khunrae, P., Rattanarojpong, T. and Jongruja, N. 2020. The combined effect of formic acid and Nisin on potato spoilage. Biocatal. Agric. Biotechnol., 24.

3.Alegre, I., Viñas, I., Usall, J., Anguera, M., Altisent, R. and Abadias, M. 2013. Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in freshcut apples under simulated commercial conditions. Food Microbiol., 33: 139–148.

4.Ammor, S., Tauveron, G., Dufour, E. and Chevallier, I. 2006. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1-Screening and characterization of the antibacterial compounds. Food Control, 17: 454–461.

5.Arqués, J.L., Rodríguez, E., Langa, S., Landete, J.M. and Medina, M. 2015. Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens. BioMed Research International, pp. 1-9.

6.Bastos, C., Coelho, M.L. and Santos, O.C. 2015. Resistance to bacteriocins produced by Gram-positive bacteria. Microbiology, 161: 683–700.

7.Bennik, M.H.J., Van, O.W., Smid, E.J. and Gorris, L.G.M. 1999. Biopreservation in modified atmosphere stored mungbean sprouts: the use of vegetable-associated bacteriocinogenic lactic acid bacteria to control the growth of Listeria monocytogenes. Lett Appl. Microbiol., 28: 226–32.

8.Berger, C.N., Sodha, S.V., Shaw, R.K., Griffin, P.M., Pink, D., Hand, P. and Frankel, G. 2010. Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environ. Microbiol., 12(9): 2385-2395.

9.Bintsis, T. 2018. Lactic acid bacteria: Their applications in foods. J. Bacteriol. Mycol., 6(2): 89–94.

10.Brandl, M.T. and Amundson, R. 2008. Leaf age as a risk factor in the contamination of lettuce with Escherichia coli O157:H7 and Salmonella enterica. Appl. Environ. Microbiol., 74: 2298–2306.

11.Campana, R. 2017. Strain-specific probiotic properties of lactic acid bacteria and their interference with human intestinal pathogens invasion. Gut Pathogens, 7(1).

12.Caplice, E. and Fitzgerald, G.F. 1999. Food fermentation: role of microorganisms in food production and preservation. International Journal of Food Microbiol, 50: 131-149.

13.CDC (Center for Disease Control and Prevention). 2019. Outbreak of Salmonella Infections Linked to Pre-Cut Melons. Available online: https://www.cdc.gov/salmonella/ carrau-04-19/index.html.

14.Ciarlo, E., Heinonen, T., Herderschee, J., Fenwick, C., Mombelli, M., Le Roy, D. and Roger, T. 2016. Impact of the microbial derived short chain fatty acid propionate on host susceptibility to bacterial and fungal infections in vivo. Sci Rep., 6: 37944.

15.Cleveland, J., Montville, T. J., Nes, I. F. and Chikindas, M.L. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol., 71: 1–20.

16.Cobo Molinos, A., Abriouel, H., Lucas López, R., Ben Omar, N., Valdivia, E. and Gálvez, A. 2008. Inhibition of Bacillus cereus and Bacillus weihenstephanensis in raw vegetables by application of washing solutions containing enterocin AS-48 alone and in combination with other antimicrobials. Food Microbiol., 25(6): 762-770.

17.Collins, B., Cotter, P.D., Hill, C. and Ross, P. 2010. Applications of lactic acid bacteria-produced bacteriocins. In Biotechnology of Lactic Acid Bacteria. Novel Applications, Mozzi F, Raya R, Vignolo G (eds). Blackwell Publishing, Ames, IO, pp. 89–109.

18.Corbo, M.R., Campaniello, D., Speranza, B., Bevilacqua, A. and Sinigaglia, M. 2015. Non-conventional tools to preserve and prolong the quality of minimally-processed fruits and vegetables. Coatings, 5: 931–961.

19.Cornu, M., Billoir, E. and Bergis, H. 2011. Modeling microbial competition in food: application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products. Food Microbiol., 28(4): 639–647.

20.Daniels, J.A., Krishnamurthi, R. and Rizvi, S.S. 1984. A review of effects of carbon dioxide on microbial growth and food quality. J. Food Prot., 48(6): 532–537.

21.Dong, Q., Zhang, W., Guo, L., Niu, H., Liu, Q. and Wang, X. 2020. Influence of Lactobacillus plantarum individually and in combination with low O2 -MAP on the pathogenic potential of Listeria monocytogenes in cabbage. Food Control, 107.

22.Eijsink, V.G., Skeie, M., Middelhoven, P.H., Brurberg, M.B. and Nes, I.F. 1998. Comparative studies of class IIa bacteriocins of lactic acid bacteria. Appl. Environ. Microbiol., 64: 3275–81.

23.Erickson, M.C., Webb, Davey, L.E., Payton, A.S., Flitcroft, L.D. and Doyle, M.P. 2014.Internalization and fate of Escherichia coli O157:H7 in leafy green phyllosphere tissue using various spray conditions. J. Food Prot., 77(5): 713-721.

24.Gadelha, J.R., Allende, A., Lopez-Galvez, F., Fernandez, P., Gil, M.I. and Egea, J.A. 2019. Chemical risks associated with ready-to-eat vegetables: quantitative analysis to estimate formation and/ or accumulation of disinfection byproducts during washing. EFSA Journal, 17.

25.Ghanbari, M., Jami, M., Domig, K.J. and Kneifel, W. 2013. Seafood biopreservation by lactic acid bacteria-A review. LWT-Food Sci Technol., 54: 315–324.

26.Godfray, H.C., Beddington, J.R., Crute, I.R., Haddad, L., Lawrence, D. and Muir, J.F. 2010. Food security: the challenge of feeding 9 billion people. Science., 327: 812e8.

27.Hechard, Y. and Sahl, H.G. 2002. Mode of action of modified and unmodified bacteriocins from Gram-positive bacteria. Biochimie., 84: 545–557.

28.Holley, R.A., Arrus, K.M., Ominski, K.H., Tenuta, M. and Blank, G. 2006. Salmonella survival in manure-treated soils during simulated seasonal temperature exposure. J. Environ. Qual., 35(4): 1170–80.

29.Holzapfel, W.H., Geisen, R. and Schillinger, U. 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol., 24(3): 343–362.

30.Hugenholtz, J. and Smid, E.J. 2020. Nutraceutical production with foodgrade microorganisms. Curr. Opin. Biotechnol., 13: 497–507.

31.Iglesias, M.B., Echeverría, G., Viñas, I., López, M.L. and Abadias, M. 2018. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. LWT Food Sci. Technol., 87: 581–588.

32.Issouffou, C., Suwansri, S., Salaipeth, L., Domig, K.J. and Hwanhlem, N. 2018. Synergistic effect of essential oils and enterocin KT2W2G on the growth of spoilage microorganisms isolated from spoiled banana peel. Food Control., 89: 260–269.

33.Ito, A., Sato, Y. and Kudo, S. 2003. The screening of hydrogen peroxide-producing lactic acid bacteria and their application to inactivating psychrotrophic foodborne pathogens. Curr. Microbiol., 47(3): 231–236.

34.Jeun, J., Kim, S.Y., Cho, S.Y., Jun, H.J., Park, H.J., Seo, J.G., Chung, M.J. and Lee S.J. 2010. Hypocholesterolemic effects of Lactobacillus plantarum KCTC3928 by increased bile acid excretion in C57BL/6 mice. Nutrition, 26: 321-330.

35.Khan, H., Flint, S. and Yu, P.L. (2010). Enterocins in food preservation. Int. J. Food Microbiol., 141: 1–10.

36.Li, J., Bai, J., Li, S., Zue, Z., Yi, Y., Wang, H. and Lamikanra, O. (2020). Effect of lactic acid bacteria on the postharvest properties of fresh lotus root. Post-harvest Biol. Technol., 160.

37.Lokerse, R.F.A, Maslowska-Corker, K.A., van de Wardt L.C. and Wijtzes, T. 2016. Growth capacity of Listeria monocytogenes in ingredients of ready-to eat salads. Food Control., 60: 338-345.

38.Mangal, M., Sangita, B., Satish, S.K. and Ram, G.K. 2016. Molecular detection of foodborne pathogens: a rapid and accurate answer to food safety. Crit. Rev. Food Sci. Nutr., 56: 1568e84.

39.Mani-López, E., García, H.S. and López-Malo, A. 2012. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Page Res. Int., 45: 713–721.

40.McManamon, O., Kaupper, T., Scollard, J. and Schmalenberger, A. 2019. Nisin application delays growth of Listeria monocytogenes on fresh-cut iceberg lettuce in modified atmosphere packaging, while the bacterial community structure changes within one week of storage. Post-harvest Biol. Technol., 147: 185–195.

41.Mozzi, F. 2016. in Encyclopedia of Food and Health (eds B. Caballero, P.M. Finglas, and F. Toldrá), Academic Press, Oxford, pp. 501–508.

42.Olaimat, A.N. and Holley, R.A. 2012. Factors influencing the microbial safety of fresh produce: a review. Food Microbiol., 32(1): 1-19.

43.Oliveira, M., Abadias, M., Usall, J., Torres, R., Teixidó, N. and Viñas, I. 2015. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables—A review. Trends Food Sci. Technol., 46: 13–26.

44.Orji, J.O., Amaobi, C.B., Moses, I.B., Uzoh, C.V. and Emioye, A.A. 2020. Antagonistic effect and bacteriocinogenic activity of Lactic Acid Bacteria isolated from Sorghum bicolor—Based ‘ogi’ on food borne bacterial pathogens from cabbage. Afr. J. Clin. Exper. Microbiol., 21: 45–52.

45.Oumer, A., Garde, S. and Gaya, P. 2001. The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria. J. Food Prot., 64: 81–86.

46.Ramos, B., Brandao, T.R.S., Teixeira, P. and Silva, C.L.M. 2020. Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables. Food Microbiol., 85.

47.Reis, J.A., Paula, A.T., Casarotti, S.N. and Penna, A.L.B. 2012. Lactic acid bacteria antimicrobial compounds: Characteristics and applications. Food Eng. Rev., 4: 124–140.

48.Rico, D., Martín-Diana, A.B., Barat, J.M. and Barry-Ryan, C. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci. Technol., 18: 373-86.

49.Rolfe, R.D. 2000. The Role of Probiotic Cultures in the Control of Gastrointestinal Health. J. Nutr., 130(2): 396S–402S.

50.Ross, R.P., Morgan, S. and Hill, C. 2002. Preservation and fermentation: past, present and future. Int. J. of Food Microbiol., 79: 3e16.

51.Russo, P., Peña, N., de Chiara, M.L.V., Amodio, M.L., Colelli, G. and Spano, G. 2015. Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe. Food Res., 77: 762–772.

52.Sahota, P., Sharma, N., Kirandip and Pandove, G. 2014. Occurrence of Yersinia enterocolitica in drinking water in the absence of indicator organism. World J. Pharm Res., 3(4): 529-42.

53.Shaikh, A.M. and Sreeja V. 2017. Metabiotics and their Health Benefits. Intl. J. Food. Ferment., 6(1): 11-23.

54.Sharma, S. and Joshi, V.K. 2019. Effect of Addition of Additives on Sequential Culture Lactic Acid Fermentation of Radish. Int. J. Food. Ferment. Technol., 9(2): 133-138.

55.Shenderov, B.A. 2013. Metabiotics: Novel idea or natural development of probiotic conception. Microbiol. Ecol. Health and Disease, 24(20399): 1-6.

56.Skariyachan, S. and Govindarajan, S. 2019. Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives. Int. J. Food Microbiol., 291: 189–196.

57.Sood, B., Sahota, P. and Hunjan, M. 2017. Fresh farm vegetables as a source of virulent drug resistant Salmonella enterica. Int. J. Curr. Microbiol. App. Sci., 6(8): 3233-45.

58.Stiles, M.E. 1996. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek, 70: 331–345.

59.Slavin, J.L. and Lloyd, B. 2012. Health Benefits of Fruits and Vegetables. Adv. Nutr., 3: 506–516.

60.Tenea, G.N. and Barrigas, A. 2018. The efficacy of bacteriocin containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages. Int. Food Res. J., 25(5): 2131–2137.

61.Torriani, S., Orsi, C. and Vescovo, M. 1997. Potential of Lactobacillus casei, culture permeate, and lactic acid to control microorganisms in ready-to-use vegetables. J. Food Prot., 60: 1564–67.

62.Verma, A.K., Banerjee, R., Dwivedi, H.P. and Juneja, V.K. 2014. Bacteriocins| Potential in Food Preservation. Encyclopedia of Food Microbiology, pp. 180–186.

63.Vescovo, M., Torriani, S., Orsi, C., Macchiarolo, F. and Scolari, G. 1996. Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables. J. Appl. Microbiol., 81: 113–119.

64.Yi, L., Qi, T., Ma, J. and Zeng, K. 2020. Genome and metabolites analysis reveal insights into control of foodborne pathogens in fresh-cut fruits by Lactobacillus pentosus MS031 isolated from Chinese sichuanpaocai. Post-harvest Biol. Technol., 164.

65.Yildiz, H. and Karatas, N. 2018. Microbial exopolysaccharides: Resources and bioactive properties. Process Biochem., 72: 41–46.