Year: 2008
Type: article
Abstract: Use of bacteriophages (phages) as bacterial biocontrol agents was first envisioned by the phage pioneer Felix d’Herelle, and an increasing number of peer-reviewed studies point to the potential of phages to control spoilage and pathogenic bacteria in food. Several such phage-based biocontrol products have recently received regulatory approval and some have been commercialised. Obstacles nevertheless remain before widespread implementation can be achieved. These include consumer acceptance of the addition of ‘viruses’ to food as well as various commercial-production issues. Reviews of basic principles of phage-based biocontrol can be found elsewhere. Here we document recent phage-biocontrol regulatory successes as well as production considerations relevant to phage utilisation as a food additive.
Source: Microbiology Australia
DOI: 10.1071/ma08048
Authors: Lawrence D Goodridge, Stephen T Abedon
Institution: Colorado State University
Language: English
Subfield: Ecology
Field: Environmental Science
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2728036177