Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.

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“…; Yeh et al . ). Interestingly, phages of L. monocytogenes eliminated bacterial biofilms in the surface of industrial equipment (Iacumin et al .…”

Section: Methods Of Phage Detection: Advantages and Disadvantagesmentioning

confidence: 97%

Bacteriophages on dairy foods

2018

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“…Phage treatment held at 4°C for 6 h (meat) and 30 min (poultry) reduced Salmonella significantly to 1 and 1.1 Log CFU/g from 7 Log CFU/g, respectively [22]. PFU/ml on S. Enteriditis reduced the level of Salmonella recovery as compared with controls [52].…”

Section: Ground Meat and Poultrymentioning

confidence: 92%

“…The most unexpected finding was the occurance of Salmonella outbreaks even in dried foods, such as peanut butter, chia powder, nut butter, seeds, and pistachios since 2007. As the consumption of fresh fruits and vegetables is become increasingly popular owing to the trend for healthy foods and diets, the impact of Salmonella outbreaks from fresh produce will increase [22][23][24][25][26][27][28].…”

Section: Recent Trends In Salmonella Outbreaksmentioning

confidence: 99%

Recent Trends in Salmonella Outbreaks and Emerging Technology for Biocontrol of Salmonella Using Phages in Foods: A Review

Park

2017

Journal of Microbiology and Biotechnology

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is one of the principal causes of foodborne outbreaks. As traditional control methods have shown less efficacy against emerging serotypes or antimicrobialresistant, new approaches have been attempted. The use of lytic phages for the biocontrol of in the food industry has become an attractive method owing to the many advantages offered by the use of phages as biocontrol agents. Phages are natural alternatives to traditional antimicrobial agents; they have proven effective in the control of bacterial pathogens in the food industry, which has led to the development of different phage products. The treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases, and ultimately promotes safe environments for animal and plant food production, processing, and handling. After an extensive investigation of the current literature, this review focuses predominantly on the efficacy of phages for the successful control of spp. in foods. This review also addresses the current knowledge on the pathogenic characteristics of , the prevalence of emerging outbreaks, the isolation and characterization of -specific phages, the effectiveness of-specific phages as biocontrol agents, and the prospective use of -specific phages in the food industry.

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“…ListShield is the first phage‐based approved product in the United States that targets L. monocytogenes as a food preservative; however, the first phage‐based antimicrobial to get approval in 2005 in agricultural practices was Agriphage from OmniLytics Inc. Some commercial phage‐based antimicrobials against food pathogens are EcoShield against E. coli O157:H7, PhageGuard S (Salmonellex) against Salmonella enterica, ShigaShield against a number of pathogens including Shigella dysenteriae , sonnei , flexneri , and boydii, SalmoLyse (SalmoFresh) for S. enterica, and PhageGuard Lystex (Listex P‐100) against L. monocytogenes. The first phage‐based product to be used in animal feed as a replacement for antibiotics is BioTector against Salmonella species …”

Section: Why Phage Therapy?mentioning

confidence: 99%

The dawn of phage therapy

Rehman

Ali

Khan

et al. 2019

Reviews in Medical Virology

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Bacteriophages or phages, being the most abundant entities on earth, represent a potential solution to a diverse range of problems. Phages are successful antibacterial agents whose use in therapeutics was hindered by the discovery of antibiotics. Eventually, because of the development and spread of antibiotic resistance among most bacterial species, interest in phage as therapeutic entities has returned, because their noninfectious nature to humans should make them safe for human nanomedicine.This review highlights the most recent advances and progress in phage therapy and bacterial hosts against which phage research is currently being conducted with respect to food, human, and marine pathogens. Bacterial immunity against phages and tactics of phage revenge to defeat bacterial defense systems are also summarized.We have also discussed approved phage-based products (whole phage-based products and phage proteins) and shed light on their influence on the eukaryotic host with respect to host safety and induction of immune response against phage preparations.Moreover, creation of phages with desirable qualities and their uses in cancer treatment, vaccine production, and other therapies are also reviewed to bring together evidence from the scientific literature about the potentials and possible utility of phage and phage encoded proteins in the field of therapeutics and industrial biotechnology.

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Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

Cited by 73 publications

References 30 publications

Bacteriophages on dairy foods

Bacteriophages on dairy foods

Recent Trends in Salmonella Outbreaks and Emerging Technology for Biocontrol of Salmonella Using Phages in Foods: A Review

The dawn of phage therapy

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