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Updated: Jan 18, 2026
07:22
Bacteriophage Effectiveness for Biocontrol of Foodborne Pathogens Evaluated via High-Throughput Settings
Published on: August 19, 2021
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Bacteriophage Power: Next-Gen Biocontrol Strategies for Safer Meat
Magdalena Efenberger-Szmechtyk1, Agnieszka Nowak1
1Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
Molecules (Basel, Switzerland)
|September 13, 2025
Summary
Lytic bacteriophages offer a promising alternative to antibiotics for controlling pathogenic bacteria in food. Further research is needed to explore their effectiveness against meat spoilage bacteria.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Meat products are susceptible to bacterial contamination, posing risks to public health.
- Antibiotic resistance in bacteria necessitates alternative food safety strategies.
- Lytic bacteriophages are viruses that target and lyse bacteria, showing potential as biocontrol agents.
Purpose of the Study:
- To review the existing literature on bacteriophage applications in food safety.
- To highlight the potential of bacteriophages and their endolysins as antimicrobial agents.
- To identify gaps in knowledge regarding bacteriophages for meat spoilage control.
Main Methods:
- Literature review of studies on bacteriophages and foodborne pathogens.
- Analysis of bacteriophage mechanisms against bacteria, including endolysin synthesis.
- Identification of research trends and limitations in bacteriophage applications.
Main Results:
- Bacteriophages are effective against common foodborne pathogens like Salmonella and E. coli.
- Some bacteriophage preparations exhibit synergistic effects with other antimicrobials.
- Limited data exists on bacteriophages targeting meat spoilage bacteria.
- Bacteriophage-derived endolysins show broad-spectrum antimicrobial activity.
Conclusions:
- Bacteriophages represent a viable alternative to antibiotics for food safety.
- Endolysins offer a broader range of activity compared to bacteriophages.
- Further investigation into bacteriophages for meat spoilage inhibition is warranted.
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