**5.5 Other technologies for controlling the** *Enterobacteriaceae* **foodborne pathogens**

Recent studies have shown that some biological macromolecules can also be used to control foodborne pathogens of *Enterobacteriaceae*, such as *Bacillus* antimicrobial peptides and algae extracts. Chen et al. [66] found that *Bacillus* antimicrobial peptides can be applied to the control of food-borne pathogens in seafood, but there are still many key issues that need to be further studied, especially the effect of *Bacillus* antimicrobial peptides and their main active ingredients on common foodborne pathogens in seafood antibacterial effect; the relationship between the dose of *Bacillus* antimicrobial peptides and the survival and production of toxins in complex food environments; key issues such as the mode of action of bacillus antimicrobial peptides at the cellular and molecular levels on pathogenic bacteria.

Algae is a multifaceted natural substrate that contains a wide range of bioactive compounds. Antibacterial, analgesic, and antioxidant properties of phytosterols isolated from different algae have been demonstrated. Brown algae fucoidans and green algea ulvans both have antibacterial capacities. The most potent chemicals against *E. coli* are carvacrol and thymol [67]. Algae and alga extracts have also been reported as having the ability to enhance food quality when used as feedstock, as well as assisting in the management of microbial contamination in fish farms [68]. Nowadays, algae-rich foods have emerged, food safety, functional food, and nontraditional diet are worthy of attention [69–71]. Algae are a kind of available resource for new bioactive molecules. Therefore, Algae have great potential for application in



#### **Table 2.**

*Controlling of the* Enterobacteriaceae *foodborne pathogens.*

controlling foodborne pathogens [70]. Algae may be used as fresh food preservatives, active packaging, or antifouling and biofilm inhibitors based on the above advantages. To maximize the advantages of algae and algae compounds in food safety, attractive sensory characteristics should be pursued shortly (**Table 2**).
