Bacteriophage endolysins as a response to emerging foodborne pathogens

Continuous reports on foodborne outbreaks and increasing prevalence of antibiotic-resistant bacteria call for the development of novel preservation techniques that assure the safety of food products. Bacteriophage endolysins are highly active antibacterial peptidoglycan hydrolases that have evolved over millions of years to become the ultimate weapon against bacteria, with potential to be used as a food preservative. We here give an overview of all distinct endolysins encountered so far, we discuss their inherent qualities and review their role in preventing and controlling foodborne pathogens, divulging their potential for future applications.

► Bacterial foodborne outbreaks are a major health concern. ► Consumers and industry demand alternative technologies to antibiotics. ► Endolysins are promising candidates to specifically eliminate pathogens. ► Structural enzymatic information of endolysins is provided. ► Their functionality under food-related conditions is discussed.