Bacteriophages: a potential game changer in food processing industry.

IF 8.1 2区 工程技术 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Critical Reviews in Biotechnology Pub Date : 2024-11-01 Epub Date: 2024-01-16 DOI:10.1080/07388551.2023.2299768
Vandana Chaudhary, Priyanka Kajla, Deepika Lather, Nisha Chaudhary, Priya Dangi, Punit Singh, Ravi Pandiselvam
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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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噬菌体:食品加工业的潜在变革者。
在食品行业,尽管广泛使用防腐剂、热加工和非热加工技术等干预措施来提高食品安全,但食源性疾病的发病率仍在全球范围内持续发生,这促使人们寻找替代策略。噬菌体(俗称 "噬菌体")已成为控制食品中致病菌的一种有前途的替代方法。这篇综述强调了噬菌体在生物科学、食品加工和保存方面的潜在应用,尤其关注噬菌体作为生物控制剂在改善食品质量和保存方面的作用。通过阐明最新发展和未来的可能性,本综述强调了噬菌体在食品工业中的重要意义。此外,本综述还探讨了噬菌体使用的监管状况和安全问题等重要方面。最新文献的加入进一步强调了基于噬菌体的策略在减少食源性致病菌在食品和生产环境中的存在方面的重要性。展望未来,新的噬菌体产品可能会针对新出现的食源性病原体。这将进一步提高以噬菌体为基础的方法在维护食品安全方面的功效。
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来源期刊
Critical Reviews in Biotechnology
Critical Reviews in Biotechnology 工程技术-生物工程与应用微生物
CiteScore
20.80
自引率
1.10%
发文量
71
审稿时长
4.8 months
期刊介绍: Biotechnological techniques, from fermentation to genetic manipulation, have become increasingly relevant to the food and beverage, fuel production, chemical and pharmaceutical, and waste management industries. Consequently, academic as well as industrial institutions need to keep abreast of the concepts, data, and methodologies evolved by continuing research. This journal provides a forum of critical evaluation of recent and current publications and, periodically, for state-of-the-art reports from various geographic areas around the world. Contributing authors are recognized experts in their fields, and each article is reviewed by an objective expert to ensure accuracy and objectivity of the presentation.
期刊最新文献
Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain? Every road leads to Rome: diverse biosynthetic regulation of plant cell wall-degrading enzymes in filamentous fungi Penicillium oxalicum and Trichoderma reesei. Utilizing proteomics to identify and optimize microalgae strains for high-quality dietary protein: a review. Ascorbic acid: a metabolite switch for designing stress-smart crops. Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation.
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