Phage Therapy as a Tool for Control of Foodborne Diseases: Advantages and Limitations
Pp. 114-143 (30)
S. Pacios-Michelena, R. Rodríguez-Herrera, A. C. Flores-Gallegos, M.L Chávez González, E.P. Segura-Ceniceros, R. Ramos-González and A. Ilyina
It is estimated that only in USA, foodborne pathogens cause 48 million
illnesses, with 128,000 hospitalizations and 3,000 deaths each year. The growing global
emergence of multi-drug-resistant infections raises the need to find alternative methods
for the effective treatment of infectious illnesses. Phages possess properties that make
them interesting but challenging candidates for different applications, including phage
therapy against foodborne bacteria. The results of different clinical studies confirm the
safety and efficiency of the use of bacteriophages for this purpose. Bacteriophage
applications include water and food safety, agriculture and animal health. There are
already several products available in the market. Studies indicate that phages have
potent immunomodulatory and anti-inflammatory properties, and are recognized as an
important part of the immune system. The use of bacteriophages for the control of
foodborne infections should lead to promising alternative therapy. This review focuses
on the application of bacteriophages as an antimicrobial alternative for therapies
against antibiotic-resistant bacterial infections.
Antibiotic-resistant bacteria, Antimicrobial, Bacteria, Bacteriophage,
Biological control, Food, Foodborne pathogens, Foodborne diseases, Phage
therapy, Safety food.
Nanobioscience Research Group. Postgraduate Program in Food Science and Technology. Faculty of Chemical Sciences of the Autonomous University of Coahuila. Blvd. V. Carranza e Ing. José Cárdenas V., Col. República, Saltillo, CP 25280, Coahuila, Mexico.