Abstract

The increasing presence of chemical contaminants in food products poses a significant challenge to food safety and public health. Traditional methods for managing these pollutants are often complex and costly. Recent research highlights the potential of lactic acid bacteria (LAB) as a promising biological tool for the biodegradation of chemical contaminants, offering a more sustainable approach. LAB, known for their probiotic benefits and metabolic versatility, can degrade various chemical pollutants through direct metabolic pathways, enzymatic activity, and microbial interactions. This paper explores the mechanisms by which LAB can neutralize harmful substances, their applications in food safety including their role in fermented foods, contaminated environments, and food processing and the associated challenges such as strain selection, stability, and regulatory considerations. By harnessing LAB for bioremediation, there is potential for enhancing food safety, reducing chemical residues, and contributing to environmental sustainability.