Bacteriophage applications for fresh produce food safety.
Int J Environ Health Res
; 31(6): 687-702, 2021 Sep.
Article
em En
| MEDLINE
| ID: mdl-31646886
ABSTRACT
Foodborne illnesses, mainly bacteria, are a major cause of morbidity and mortality worldwide. Pathogenic bacteria are involved in almost every step within the fresh produce chain compromising the companies' food safety programs and generating an ascending number of foodborne outbreaks in various regions of the world. Recently, bacteriophages return to the status of biocontrol agents. These bacteria-killing viruses are able to reduce or eliminate pathogenic bacterial load from raw and ready to eat foods. Phages are efficient, strain specific, easy to isolate and manipulate, and for that reasons, they have been used in pre and post harvest processes alone or mixed with antimicrobial agents for biocontrolling pathogenic bacteria. In this review, we focused on the feasibility of using lytic bacteriophage on fresh fruits and vegetables industry, considering challenges and perspectives mainly at industrial production level (packinghouses, supermarkets), where high volume of phage preparations and consequently high costs may be required.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Bacteriófagos
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Agentes de Controle Biológico
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Manipulação de Alimentos
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Doenças Transmitidas por Alimentos
Limite:
Animals
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Humans
Idioma:
En
Revista:
Int J Environ Health Res
Assunto da revista:
SAUDE AMBIENTAL
Ano de publicação:
2021
Tipo de documento:
Article