Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety

Bacteriophage Control of Foodborne Pathogens in Food Production

Author(s): Lu Liang and Ian F. Connerton * .

Pp: 256-282 (27)

DOI: 10.2174/9789815256239124010010

* (Excluding Mailing and Handling)

Abstract

The application of bacteriophages (phages) that target and kill bacteria to safeguard foods and food production facilities has attracted attention over the last decade. As phages are often already present in foods and food production settings, their specificity and antimicrobial activity against foodborne bacterial pathogens can be harnessed to affect biocontrol/bio-sanitization with minimal risk to the product or the consumer. Efficacy studies on foodborne bacterial pathogens have established the utility of the approach, and these, coupled with the inherent safety of phages, have led to regulatory approvals and the marketing of phage products for food safety. Here, we review the supporting research that demonstrates the effects of phage on foods and food contact surfaces with specific reference to the challenges of controlling bacteria that can resist conventional cleaning processes either due to adaption and/or refuge in microbial biofilms. 


Keywords: Bacteriophage, Bio-sanitation, Biofilms, Biocontrol, Campylobacter, Enterovirulent E. coli, Food surfaces, Food production, Food safety, Food processing, Foodborne pathogens, Listeria, Phage biocontrol, Ready-to-eat foods, Salmonella.

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