Abstract
Bacteriophages are utilised in the food industry as biocontrol agents to reduce the load of bacteria, and thus reduce potential for human infection. This review focuses on current methods using bacteriophages within the food chain. Limitations of research will be discussed, and the potential for future food-based bacteriophage research.
Keywords:
Animal; Bacteriophage; Food; Multiplicity of infection; Packaging; Storage.
Copyright © 2016 Elsevier B.V. All rights reserved.
Publication types
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Review
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Research Support, Non-U.S. Gov't
MeSH terms
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Animals
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Aquaculture
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Bacteria / pathogenicity
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Bacteria / virology
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Bacteriophages* / enzymology
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Biological Control Agents*
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Dairy Products / microbiology
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Dairy Products / virology
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Food Chain
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Food Contamination / prevention & control
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Food Microbiology* / methods
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Food Packaging / methods
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Food Safety
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Food Storage / methods
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Food-Processing Industry
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Foodborne Diseases / microbiology
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Foodborne Diseases / prevention & control
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Foodborne Diseases / virology
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Humans
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Meat Products / microbiology
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Meat Products / virology
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Milk / microbiology
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Milk / virology
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Raw Foods / microbiology
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Raw Foods / virology
Substances
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Biological Control Agents