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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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4

Bacteriophages as antimicrobials in food products

History, biology and application

H. Anany1,2, L.Y. Brovko1, T. El-Arabi2,  and M.W. Griffiths1     1University of Guelph, Guelph, ON, Canada     2Ain Shams University, Cairo, Egypt

Abstract

The idea of destroying pathogens by natural interventions is very attractive for the food industry. In this context, bacteriophages (phages) have emerged as a new biocontrol tool with enormous potential in the fight to reduce the burden of infectious diseases. In this chapter we will review phage history and biology, and the methods that have been proposed to use phages to control bacterial pathogens in food.

Keywords

Bacteriophage; Biocontrol; Food-borne pathogens

4.1. Introduction

Globalisation of the food supply ...

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