A fermented foodstuff composition for human consumption is provided, the foodstuff composition being prepared by the fermentation of a foodstuff substrate with a lactic acid producing bacteria, the lactic acid bacteria being characterised by: a) being viable under the conditions prevailing in the human gastrointestinal tract； b) being a bacteria capable of aggregating and/or coaggregating with one or more pathogens； and c) being able to produce upon fermentation in the foodstuff substrate lactic acid in an amount of at least a minimum inhibitory concentration of lactic acid.
