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Healthy Nutrition and Fermented Animal-Sourced Foods as a Complementary One Health Strategy: Effects on Foodborne
1Department of Veterinary Public Health, Erciyes University, Veterinary Faculty, Kayseri, Türkiye.
Journal of Clinical Practice and Research
|July 8, 2026
Summary
Fermented foods and functional nutrition offer novel One Health strategies against foodborne diseases. These approaches enhance gut defense and pathogen control, supporting sustainable prevention.
Area of Science:
- Food safety and public health
- Microbiology and immunology
- Nutritional science and One Health
Background:
- Foodborne diseases pose a global health threat, necessitating integrated One Health strategies.
- Animal-sourced foods (ASFs) are nutritious but can transmit pathogens.
- Current food safety methods often neglect host defense mechanisms.
Purpose of the Study:
- To review fermented ASFs, nutraceuticals, and microbial products as complementary One Health interventions.
- To explore their dual role in pathogen control and host defense.
- To highlight their mechanistic impact on intestinal immunity and resilience.
Main Methods:
- Literature review focusing on fermented ASFs, nutraceuticals, and nonviable microbial products.
- Analysis of mechanisms influencing pathogen ecology and host defense.
- Examination of effects on gut microbiota, immunity, and epithelial integrity.
Main Results:
- Fermentation products exhibit antimicrobial activity and modulate host responses.
- These compounds impact inflammatory pathways, gut microbiota, and colonization resistance.
- Functional foods can enhance epithelial barrier function and intestinal immunity.
Conclusions:
- Fermented ASFs and functional nutrition represent biologically active tools for food safety.
- These approaches can bolster gastrointestinal defense and reduce antimicrobial reliance.
- Integrated dietary strategies are crucial for sustainable disease prevention within the One Health framework.
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