Journal of Microbial & Biochemical Technology

Abstract

A Mini-Review on the Role of Bacteriophages in Food Safety

Nosheen Amjad, Ali Imran, Shumaila Yousaf, Ahmed Faraz, Fakhar Islam*, Muhammad Sadiq Naseer and Saleha Tahir

Despite their serious disadvantages, which include higher upfront costs, the possibility of malfunctions due to corrosiveness, and a negative impact on the organoleptic properties of the food and possibly its nutritional importance, conventional antibacterial techniques such as pasteurization, pressure preparation, and radioactive substances are also valid as synthetic antiseptics, in fact, reduce bacterial growth in food to varying degrees. Most importantly, these cleaning techniques remove all contaminants, including various (often helpful) microorganisms found naturally in food. One potential solution to some of these issues is bacteriophage bio-control, a common and inexpensive method that uses lytic bacteriophages taken from the environment to selectively target harmful bacteria and eliminate significantly reduce their stages of feeding. It has been claimed that using bacteriophages on food is a novel way to prevent the growth of germs in vegetables. Bacteriophages are preferred because of their selectivity, security, stability, and usage. This review highlights the role of bacteriophages in food safety and their advantages in detail.

Published Date: 2024-06-10; Received Date: 2023-08-01