Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria

  title={Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria},
  author={Rubén Pérez Pulido and Mar{\'i}a Jos{\'e} Grande Burgos and Antonio G{\'a}lvez and Rosario Lucas López},
  journal={Critical Reviews in Biotechnology},
  pages={851 - 861}
Abstract Bacteriophages have attracted great attention for application in food biopreservation. Lytic bacteriophages specific for human pathogenic bacteria can be isolated from natural sources such as animal feces or industrial wastes where the target bacteria inhabit. Lytic bacteriophages have been tested in different food systems for inactivation of main food-borne pathogens including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Shigella spp… 

Control of food-borne pathogens growth using bacteriophage

The phage treatment is a new and effective hurdle to control food-borne pathogens including Listeria monocytogenes, Campylobacter jejuni, Escherichia coli O157: H7, Staphylococcus aureus, and Salmonella spp.

Biocontrol Effect of Lytic Bacteriophages Against Various Food borne Diseases

Bacteriophage biocontrol is recently recognized as an alternative method to reducing pathogenic bacteria from foods naturally and secure food safety.

Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

Novel biocontrol methods, including endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, and bacteriocins, are discussed, which may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food.

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This work considers circumstances where active phage replication would be required to effect desired levels of bacterial clearance, but populations of bacteria nevertheless are insufficiently prevalent to supportPhage replication to bacteria-inundative densities across environments, even if bacterial densities overall are insufficient to support active treatment across environments.

Application of novel lytic bacteriophages to control Vibrio parahaemolyticus load in seafood

Results showed promising results regarding the application of lytic bacteriophages to conrol V. parahaemolyticus in laboratory-scale, which can be further scaled up for large-scale application in the food industry.

Bacteriophage application for biocontrolling Shigella flexneri in contaminated foods

Using vB_SflS-ISF001 phage is of high potential for developing an alternative strategy against S. flexneri contamination in foodstuffs and to evaluate its potential and efficacy for biocontrolling of S.flexneri in foods.

Short communication: Characterization of Salmonella phages from dairy calves on farms with history of diarrhea.

Analysis of samples from 8 dairy farms with a history of diarrhea in southern Chile found the identification of Salmonella phages but notSalmonella in the same samples could suggest that these phages are controlling Salmoneella in these farms.



Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria.

Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved.

Bacteriophage Control of Foodborne Bacteria

Phage biocontrol strategies for food preservation have the advantages of being self-perpetuating, highly discriminatory, natural, and cost-effective and some of the drawbacks of biopreservation with phages are a limited host range, the requirement for threshold numbers of the bacterial targets, phage-resistant mutants, and the potential for the transduction of undesirable characteristics from one bacterial strain to another.

Use of a bacteriophage cocktail to control Salmonella in food and the food industry.

Using lytic bacteriophages to eliminate or significantly reduce contamination of food by foodborne bacterial pathogens.

  • A. Sulakvelidze
  • Biology, Medicine
    Journal of the science of food and agriculture
  • 2013
The results of recent studies dealing with improving food safety, and several recent regulatory approvals of various commercial phage preparations developed for post-harvest food safety applications, strongly support the idea that lytic phages may provide a safe, environmentally-friendly, and effective approach for significantly reducing contamination of various foods with foodborne bacterial pathogens.

Virulent Bacteriophage for Efficient Biocontrol of Listeria monocytogenes in Ready-To-Eat Foods

It is demonstrated that virulent broad-host-range phages, such as A511 and P100, can be very effective for specific biocontrol of L. monocytogenes in contamination-sensitive RTE foods.

Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses.

Application of bacteriophages for detection and control of foodborne pathogens

The extreme specificity of phages renders them ideal candidates for applications designed to increase food safety during the production process, and the principles and current standing of these approaches are explained.

Microbial antagonists to food-borne pathogens and biocontrol.

Phage biocontrol of enteropathogenic and shiga toxin-producing Escherichia coli in meat products

Results indicate that isolated phages were stable on storage, negative for all the virulence factors assayed, presented lytic activity for different E. coli virotypes and could be useful in reducing Shiga toxigenic E. Escherichia coli viable cells in meat products.

Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin

It was found that applied Listeria monocytogenes populations survived and increased only slightly onfresh-cut Red Delicious apples stored at 10°C but increased significantly on fresh-cut honeydew melons stored at10°C over 7 days.