| Abstrakt: |
Nowadays, antibiotics are preferred in the protection of human and animal health, especially in the treatment of infectious diseases. Long-term consumption of animal products containing antibiotic residues cause microorganisms to develop resistance to antibiotics and this situation poses a threat to human health. The use of bacteriophages, which are defined as viruses that infect bacteria and are approximately 50 times smaller than bacteria, as bioprotective agents in food systems is one of the alternative approaches to the use of antibiotics. For this purpose, some commercial phage formulations like EcoShield, ListShield, SalmFresh can be used to prevent the growth of pathogenic bacteria such as Escherichia coli, Listeria monocytogenes, Salmonella enterica, in meat, fresh fruit, vegetables and dairy products. Milk has an important place in the adequate and balanced nutrition of people due to its protein, carbohydrate, fat, mineral substances and vitamins in its composition. Besides the milk, with its nutrients, high water content and approximately neutral pH value, is a suitable environment for the growth of microorganisms. Some researches have been carried out on the use of bacteriophages in the control of pathogenic bacteria in milk and dairy products. In this review, it is aimed to give information about the properties, stability and usage possibilities of bacteriophages as antimicrobial agents in milk and dairy products. [ABSTRACT FROM AUTHOR] |
