Peer-Reviewed Journal Details
Mandatory Fields
Endersen L.;O'Mahony J.;Hill C.;Ross R.;McAuliffe O.;Coffey A.
2014
March
Annual Review Of Food Science And Technology, Vol 1
Phage therapy in the food industry
Validated
Scopus: 133 ()
Optional Fields
Bacteriophages Biosanitation Biosensors Biotherapeutics Foodborne pathogens Spoilage
5
1
327
349
Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future. Copyright 2014 by Annual Reviews.
1941-1413
10.1146/annurev-food-030713-092415
Grant Details