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Phages as friends and enemies in food processing.
Alessandra Gonçalves de Melo1, Sébastien Levesque1, Sylvain Moineau2
1Département de biochimie, de microbiologie, et de bioinformatique, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Université Laval, Québec City, QC G1V 0A6, Canada.
Current Opinion in Biotechnology
|October 9, 2017
Summary
Bacteriophages (phages) pose risks to industrial fermentation but can also combat foodborne pathogens. This review explores phage diversity, industrial protection strategies, and phage applications for food safety.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Bacteriophages (phages) are viruses that infect bacteria, ubiquitous in ecosystems.
- Phages present dual roles: a threat to industrial fermentations and a potential tool against foodborne pathogens.
Purpose of the Study:
- To review the dual impact of phage replication in industrial and food safety contexts.
- To discuss phage diversity and mitigation strategies in food processing.
- To explore the application of phages in controlling foodborne diseases.
Main Methods:
- Literature review of phage biology and applications.
- Analysis of phage diversity and impact on industrial fermentations.
- Evaluation of phage-based strategies for food safety.
Main Results:
- Phage infections can disrupt industrial fermentations, necessitating protective measures.
- Diverse phages exist, with specific strains targeting foodborne pathogens.
- Phage therapy offers a promising approach to reduce foodborne illness risks.
Conclusions:
- Understanding phage biology is crucial for managing risks and harnessing benefits in food production.
- Industrial strategies are vital to mitigate phage contamination in fermentations.
- Phage applications represent a significant advancement in ensuring food safety and controlling pathogens.
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