Bacteriophages: An organic approach to food decontamination.

Autor: Deka, Darshana, Annapure, U. S., Shirkole, S. S., Thorat, B. N.
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Zdroj: Journal of Food Processing & Preservation; Oct2022, Vol. 46 Issue 10, p1-22, 22p
Abstrakt: Combating pathogenic and spoilage‐causing bacteria has been a concern for agri‐food sectors. Also, outbreaks affecting human health, impeding socio‐economic development and world economy, and the rising incidence of bacterial resistance toward antibiotics require better control measures. Bacteriophages act as an efficient antibacterial tool to inhibit the growth of pathogenic as well as spoilage bacteria. Phages are target‐specific and inactive toward eukaryotes enabling their application pertinent to the food industry. However, sensitivity to specific environmental conditions reduces their stability during storage. As an all‐natural, easily accessible antibacterial agent in the biosphere, the application of these organisms in food industry gives them an edge over other available decontamination methods. This article discusses in detail the recent pre‐ and post‐harvest application of phages, their effect against biofilms, and as potential antimicrobial active packaging material. It also provides insight into the present commercialized phage products and various parameters crucial for upscaling phages. Novelty impact statement: Phages are promising tools for control of bacterial contamination in food products.Activity of phages are highly dependent on phage‐host concentration and food matrix on which they are loaded.Adaptive evolution could be a solution to overcome high‐temperature setbacks associated with phage application. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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