Bacteriophage for biocontrol of foodborne pathogens: calculations and considerations.

  title={Bacteriophage for biocontrol of foodborne pathogens: calculations and considerations.},
  author={Steven Hagens and Martin J. Loessner},
  journal={Current pharmaceutical biotechnology},
  volume={11 1},
The use of phage or phage products in food production has recently become an option for the food industry as a novel method for biocontrol of unwanted pathogens, enhancing the safety of especially fresh and ready-to-eat food products. While it can be expected that many more phage products currently under development might become available in the future, several questions may be raised concerning the use of such products, regarding both immediate and long-term efficacy, consumer safety, and… 

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  • N. Skovgaard
  • Biology, Medicine
    International journal of food microbiology
  • 2007