Phage Therapy in the Food Industry

Annual review of food science and technology - Tập 5 Số 1 - Trang 327-349 - 2014
Lorraine Endersen1, Jim O’Mahony1, Colin Hill2, R. Paul Ross2,3, Olivia McAuliffe3, Aidan Coffey1
1Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
2Alimentary Pharmabiotic Centre and Department of Microbiology, University College Cork, Cork, Ireland
3Biotechnology Department, Moorepark Food Research Centre, Teagasc, Fermoy, Cork, Ireland;,

Tóm tắt

Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.

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Annual review of food science and technology

Tập 5 Số 1

327-349

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