Development of a Novel Food Antimicrobial Technology: Application of Bacteriophages

Abstract

Bacteriophages (phages) are viruses that infect bacteria. Phages can replicate in host cells and lyse the cells after replication. The antimicrobial potential of phages has been a focus of medical research to combat multi-drug resistance to antibiotics in bacteria. Their use in controlling pathogens in the field of food science is also expected. In the USA and parts of Europe, phage utilization has been approved for inhibiting the growth of foodborne pathogens such as Escherichia coli O157 : H7, Salmonella enterica, and Listeria monocytogenes in food. In this paper, we introduced phage utilization as a novel antimicrobial technology for killing bacteria in food. Some tailed phages belonging to Caudovirales have been used as components of antimicrobial phage products. The phage products targeting E. coli, Salmonella, and L. monocytogenes show effective antibacterial activities in food. However, the antimicrobial effects of phages are not without drawbacks, including the development of phage-resistant strains and the low contact rates between phage and host in food. Phage cocktails are effective for expanding the host range and reducing the emergence of phage-resistant bacteria. Combinations of phage treatment and other preservation technologies can suppress the emergence of resistant strains and further promote food safety.