Despite current technologies to eliminate bacterial pathogens from food, the incidence of food-borne diseases has increased steadily throughout the world, according to the World Health Organization, the Center for Disease Control and Prevention, the European Food Safety Authority, and The European Center for Disease Prevention and Control. Among the most important food-borne hazards are the bacteria Campylobacter spp., Shiga-toxin-producing Escherichia coli, non-typhoidal Salmonella enterica, Listeria monocytogenes, and Vibrio cholera. Bacteriophages are viruses that infect bacteria, subsequently replicating and then rapidly killing their host. They were discovered roughly 100 years ago and their bactericidal ability was first demonstrated by d’Herelle, initiating research into phage therapy. However, with the discovery of antibiotics and other challenges, interest in this therapeutic strategy declined. Recently, with the emergence of antibiotic-resistant pathogens and superbugs as well as the rapid spread of antibiotic resistance genes among bacterial pathogens, bacteriophages are once again being explored as therapeutic agents and by the food industry for the control of foodborne pathogens. Although, the effectiveness of bacteriophages has been examined throughout the food chain (from “farm to fork”), this chapter focuses on the direct use of bacteriophages in raw and ready-to-eat foods, including meat, eggs, dairy products, fruits and vegetables, and seafood and aquaculture products.
|Title of host publication||Strategies for Obtaining Healthier Foods|
|Number of pages||40|
|Publication status||Published - 1 Jan 2017|
- Food-borne pathogens