Open AccessBacteriophages as Preservation Agents to Promote Minimally Processed Food Safety
Author(s) -
Sihem Jebri
Publication year - 2020
Publication title -
nutrition and food science international journal
Language(s) - English
Resource type - Journals
ISSN - 2474-767X
DOI - 10.19080/nfsij.2020.10.555791
Subject(s) - food safety , microbiology and biotechnology , human health , biology , contaminated food , food processing , business , food science , medicine , environmental health
Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation.