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Bacteriophages: a potential game changer in food processing industry.
Chaudhary, Vandana; Kajla, Priyanka; Lather, Deepika; Chaudhary, Nisha; Dangi, Priya; Singh, Punit; Pandiselvam, Ravi.
Afiliación
  • Chaudhary V; Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India.
  • Kajla P; Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India.
  • Lather D; Department of Veterinary Pathology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India.
  • Chaudhary N; Department of Food Science and Technology, College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India.
  • Dangi P; Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India.
  • Singh P; Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University Mathura, Mathura, Uttar Pradesh, India.
  • Pandiselvam R; Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, Kerala, India.
Crit Rev Biotechnol ; : 1-25, 2024 Jan 16.
Article en En | MEDLINE | ID: mdl-38228500
ABSTRACT
In the food industry, despite the widespread use of interventions such as preservatives and thermal and non-thermal processing technologies to improve food safety, incidences of foodborne disease continue to happen worldwide, prompting the search for alternative strategies. Bacteriophages, commonly known as phages, have emerged as a promising alternative for controlling pathogenic bacteria in food. This review emphasizes the potential applications of phages in biological sciences, food processing, and preservation, with a particular focus on their role as biocontrol agents for improving food quality and preservation. By shedding light on recent developments and future possibilities, this review highlights the significance of phages in the food industry. Additionally, it addresses crucial aspects such as regulatory status and safety concerns surrounding the use of bacteriophages. The inclusion of up-to-date literature further underscores the relevance of phage-based strategies in reducing foodborne pathogenic bacteria's presence in both food and the production environment. As we look ahead, new phage products are likely to be targeted against emerging foodborne pathogens. This will further advance the efficacy of approaches that are based on phages in maintaining the safety and security of food.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Crit Rev Biotechnol Asunto de la revista: BIOTECNOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: India Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Crit Rev Biotechnol Asunto de la revista: BIOTECNOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: India Pais de publicación: Reino Unido