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Bacteriophages in Food Applications: From Foe to Friend

Authors
  • O'Sullivan, Lisa
  • Bolton, Declan
  • McAuliffe, Olivia
  • Coffey, Aidan
Type
Published Article
Journal
Annual Review of Food Science and Technology
Publisher
Annual Reviews
Publication Date
Mar 25, 2019
Volume
10
Pages
151–172
Identifiers
DOI: 10.1146/annurev-food-032818-121747
Source
Annual Reviews
Keywords
License
Yellow

Abstract

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 solution to the detection and biocontrol of various undesirable bacteria, which cause either spoilage of food materials, decreased microbiological safety of foods, or infectious diseases in food animals and crops. The documented successful applications of phages and various phage-derived molecules are discussed in this review, as are many promising new uses that are currently under development.

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