Bacteriophages in Food Applications: From Foe to Friend.

@article{OSullivan2019BacteriophagesIF,
  title={Bacteriophages in Food Applications: From Foe to Friend.},
  author={Lisa O’Sullivan and Declan J. Bolton and Olivia McAuliffe and Aidan Coffey},
  journal={Annual review of food science and technology},
  year={2019},
  volume={10},
  pages={
          151-172
        }
}
Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the pathogenicity of many bacteria through transduction of virulence genes. In contrast, phages have played an important positive role in molecular biology. Moreover, these agents are increasingly being recognized as a potential… 

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This review aims to outline the specific interactions between phages and their host and how these interactions may be exploited and applied in the food industry.

Don’t Shut the Stable Door after the Phage Has Bolted—The Importance of Bacteriophage Inactivation in Food Environments

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The main commercial phage products, as well as their application fields are discussed in terms of applicable inactivation strategies and legal regulations, and a possible strategy for users of commercial phages products is outlined in order to improve the effectiveness of phage inactivation and removal after application.

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