| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6451492 | Current Opinion in Biotechnology | 2018 | 6 Pages |
â¢Phages can be detrimental to food fermentations.â¢Several antiphage control strategies are available.â¢Phages can be used to control foodborne pathogens.â¢Development of phage (cocktail) as antimicrobials requires elimination of various undesirable traits.
Phages can infect all bacterial genera on the planet leading to their abundance in ecosystems. While these bacterial viruses may represent a risk to industrial fermentations, they may also be valuable tools to control foodborne pathogens. Here we review these two sides of phage replication. As bacterial fermentations are constantly under threat of phage attacks, we will discuss phage diversity and industrial strategies employed to reduce their impact on food processing. Furthermore, we will explore the use of pathogen-infecting phages to reduce the risks associated with foodborne diseases.
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