Bacteriophages as antimicrobials in food products

Applications against particular pathogens

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


Even though high hygiene and sanitation standards are promoted in the food industry, pathogens are not always eradicated from the finished product or from the food-processing environment. Thus, there is always interest in the development of additional ways to improve the safety of food. The idea of destroying pathogens by natural interventions is very attractive. In this context, bacteriophages (phages) have emerged as a new biocontrol tool, which presents enormous potential in the fight to reduce the ...

Get Handbook of Natural Antimicrobials for Food Safety and Quality now with O’Reilly online learning.

O’Reilly members experience live online training, plus books, videos, and digital content from 200+ publishers.