Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain?
| Autor: | Nathalie Desmasures, Virginie Lelièvre, Alexandra Besnard, Marion Dalmasso, Margot Schlusselhuber |
|---|---|
| Přispěvatelé: | Aliments Bioprocédés Toxicologie Environnements (ABTE), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Salmonella
Food Chain Food Safety food.ingredient Food Handling Biological pest control Biology medicine.disease_cause Microbiology 03 medical and health sciences Food chain Bacteriolysis food medicine Humans 030304 developmental biology 2. Zero hunger 0303 health sciences 030306 microbiology business.industry Food additive Biocontrol Salmonella enterica Biotechnology [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology Biological Control Agents Salmonella Infections Food Microbiology Food processing Phage Salmonella Phages business [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Production chain Food Science Dairy products |
| Zdroj: | Food Microbiology Food Microbiology, Elsevier, 2019, 78, pp.89-98. ⟨10.1016/j.fm.2018.10.009⟩ |
| ISSN: | 0740-0020 1095-9998 |
| DOI: | 10.1016/j.fm.2018.10.009⟩ |
| Popis: | International audience; Controlling the presence of pathogenic bacteria, such as Salmonella sp., in dairy products production is a burning issue since contamination with Salmonella can occur at any stage of the production chain. The use of Salmonella-phages applied as control agents has gained considerable interest. Nonetheless, Salmonella-phage applications specifically intended for ensuring the safety of dairy products are scarce. This review identifies recent advances in the use of Salmonella-phages that are or could be applied along the dairy food chain, in a farm-to-fork approach. Salmonella-phages can be promising tools to reduce the shedding of Salmonella in cattle, and to reduce and control Salmonella occurrence in postharvest food (such as food additives), and in food processing facilities (such as biosanitizing agents). These control measures, combined with existing methods and other biocontrol agents, constitute new opportunities to reduce Salmonella occurrence along the dairy food production, and consequently to alleviate the risk of Salmonella contamination in dairy products. |
| Databáze: | OpenAIRE |
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