Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Bacteriophages as Biocontrol Agents in Food Microbiology

Version 1 : Received: 29 April 2022 / Approved: 29 April 2022 / Online: 29 April 2022 (15:49:21 CEST)

How to cite: Gildea, L.; Ayariga, J.; Boakai K., R. Bacteriophages as Biocontrol Agents in Food Microbiology. Preprints 2022, 2022040309 (doi: 10.20944/preprints202204.0309.v1). Gildea, L.; Ayariga, J.; Boakai K., R. Bacteriophages as Biocontrol Agents in Food Microbiology. Preprints 2022, 2022040309 (doi: 10.20944/preprints202204.0309.v1).

Abstract

Bacteriophages have been recognized as potential biocontrol agents in the food industry. Bacteriophages have been proposed for a variety of applications within this industry including bio preservation, pathogen detection, and as an alternative treatment method to antibiotics in animal health. The potential applications of bacteriophages are widespread throughout the entire food production process and serve to enhance food quality, prevent foodborne illnesses, and enhance the efficiency of production. The ability of bacteriophages to lyse bacterial targets with high specificity and pose no threat to mammalian cells or natural microbiota is unique and relevant in terms of suitability for food safety. This review will outline potential and current applications of bacteriophages and their respective impacts on the field.

Keywords

bacteriophages; biocontrol; food production; bacterial resistance

Subject

LIFE SCIENCES, Microbiology

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