Exploring resource competition by protective lactic acid bacteria cultures to control in food: an Achilles' heel to target?

is a pathogenic bacterium, being the second most commonly reported foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a wide variety of foods, with differences among countries. Common chemical or physical control methods are not always effective, eco-sustainable and adapted to the diversity of serovars. Thus, great attention is given to developing complementary or alternative control methods that can be tailor made for specific situations.