Probiotics as an Alternative to Antibiotics Amid Rising Bacterial Infections: The Imperative for Safe, Hygienic, and Adulterant-Free Yogurt

Authors: Sunitha Poulose, Athira D, and Biya V. Jomon

Introduction

The escalating global concern over antimicrobial resistance (AMR) necessitates urgent exploration of alternative strategies to combat bacterial infections. The rampant use of antibiotics has contributed significantly to the emergence of drug-resistant pathogens, posing a serious threat to public health. Although probiotics are a promising alternative to antibiotics, it is essential to ensure they are safe, hygienic, and free from adulteration. If not properly managed, these products can lead to unexpected health problems. Thus, while utilizing fermented milk products, rigorous attention to safety and quality standards is essential. Especially the probiotics in yogurt.

Abstract

The overuse of antibiotics has become a critical issue in modern healthcare, leading to the rise of antimicrobial resistance (AMR) and the emergence of drug-resistant bacterial infections. This alarming trend has severe implications for public health, necessitating the exploration of alternative treatments. One promising solution lies in the use of probiotics-beneficial microorganisms that can support health and combat infections without the downsides associated with antibiotics. Probiotics offer a promising alternative for preventing and treating bacterial infections, without contributing to the development of resistance. Furthermore, several probiotic bacterial strains are playing a pivotal role as starter cultures in the production of various fermented milk products.
The present research study was conducted for the isolation of probiotic bacteria exhibiting antibacterial activity. The lactobacillus was isolated from fermented milk products such as yogurt by inoculating MRS broth. This incubated inoculum was then streaked for the isolation of lactobacillus. The good diffusion method was used to carry out the antibacterial activity against food-borne pathogens. It was noted that the probiotic bacteria showed higher antibacterial activity against food-borne pathogens such as Salmonella & E. coli isolated from food samples. When utilizing these fermented milk products, we must be attentive to extreme caution, because creating these frequently raises safety and hygienic concerns. It can be hazardous to human health even if the starting culture chosen for this is contaminated, pasteurization is not perfect, or other equipment is not thoroughly disinfected. Also, if adulterated, its quality will be destroyed and the intended health benefits will not be obtained.

Conclusion

In conclusion, probiotics represent a valuable alternative to antibiotics, emphasizing the need for safe, hygienic, and adulterant-free yogurt production. As we navigate the delicate balance between health benefits and potential risks, rigorous quality control measures and consumer awareness are essential. By promoting probiotic-rich products while maintaining stringent safety protocols, we can harness the power of these microorganisms to safeguard public health.