Project description:Enterohemorrhagic Escherichia coli (EHEC) is a major foodborne pathogen capable of forming persistent biofilms on surfaces in meat processing environments, posing a risk of cross-contamination. This study aimed to evaluate the inhibitory potential of food-derived lactic acid bacteria (LAB) against EHEC under conditions that simulate meat processing. In summary, the combined physiological and proteomic analyses provide evidence that competition, as the most efficient inhibition strategy, involves the metabolic su-premacy of the LAB strain, physical interaction and secretion of antagonistic compounds. The study provides new insights into the physiological and molecular mechanisms un-derlying LAB–EHEC interactions and supports the development of LAB-based inter-ventions to enhance food safety.
