# Microbiome-Based Interventions for Food Safety and Environmental Health
## 4 Current Applications for Microbiome-Based Interventions
### Probiotics in Food Safety  
The use of probiotics as health-promoting ingredients in a variety of meals, particularly in fermented goods, pharmaceutical/dietary supplements, or animal diets to support and stabilize animal growth and products, has grown throughout the last two decades [63]. Probiotics are used to improve gut health, boost the immune system, and outcompete pathogenic bacteria [64]. Primarily, probiotics enhance food safety by maintaining a healthy gut microbiota, which is crucial for preventing various disease states and intestinal disorders associated with an unbalanced gut [65]. The idea that keeping the gut microbiota in a healthy state helps guard against digestive problems such as gastrointestinal infections, irritable bowel syndrome, and even cancer is being supported by growing scientific research [63]. Probiotics like _Lactobacillus_ and _Bifidobacterium_ species help to outcompete pathogenic bacteria by adhering to the gut lining, producing antimicrobial substances, and enhancing the host's immune response [64]. These beneficial bacteria help to enhance immune function and maintain the integrity of the gut lining, thereby reducing the risk of infections and inflammatory conditions. Additionally, a balanced gut microbiota can modulate the body's inflammatory response and has been linked to lower incidence of colorectal cancer [66]. Probiotics can be introduced into food through various methods to enhance their health benefits. One common approach is fermentation, where live probioticic strains are incorporated into the food product along with traditional starter cultures such as _Lactobacillus bulgaricus_ and _Streptococcus thermophilus_ in food products like yogurt, kefir, and sauerkraut [67; 68]. This fermentation process not only enriches the food with live probioticic cultures that confer health benefits but also enhances its flavor and shelf life [67]. Additionally, probiotics can be introduced through encapsulation, an advanced technique that involves coating probiotic bacteria with a protective layer [69]. This layer helps shield the bacteria from harsh conditions during processing, storage, and digestion, improving their viability when consumed [70]. Encapsulation is often used in functional foods and dietary supplements to ensure that probiotics remain active until they reach the gut, protecting them from degradation that might occur during the production process [69].The role of probiotics in food safety has been demonstrated by numerous studies. For instance, ref. [71] investigated the ability of _Lactobacillus rhamns_ GG (ATCC 53103) and _L. casei_ (ATCC 393) to inhibit and prevent biofilm formation by pathogens like _E. coli_ O157:H7, _Salmonella enterica_, and _L. monocytogenes_ on food contact surfaces. Results showed that these probiotics significantly reduced pathogenic adhesion and biofilm formation, particularly on stainless steel surfaces in juice processing, highlighting their potential to improve the safety and quality of fruit-based products. Similarly, ref. [72] encapsulated _Lactobacillus paraplantarum_ FT-259 and _Lactococcus lactis_ QMF in casein/pectin microparticles and tested their ability to inhibit _Listeria_ and _Staphylococcus_ in fresh Minas cheese stored at 8 \({}^{\circ}\)C. The encapsulated probiotics maintained high viability and effectively reduced pathogen levels, with the encapsulated _Lactobacillus paraplantarum_ showing enhanced antilisterial activity and _Lactococcus lactis_ significantly inhibiting _Listeria_ in both free and encapsulated forms, indicating that these microparticles are effective carriers for enhancing the safety of the cheese. The inhibitory activity of these lactic acid bacteria is attributable to synthesized lactic acid and associated bacteriocins, which are active against a broad range of pathogenic and spoilage organisms [73]. AI and machine learning are rapidly becoming integral tools in microbiome-based therapeutics, helping to improve outcomes in food safety, medical applications, and environmental monitoring [74].