Use of encapsulated bacteriophages to enhance farm to fork food safety. Issue 13 (2nd September 2017)

• Record Type: Journal Article
• Authors: Hussain, Malik A.; Liu, Huan; Wang, Qi; Zhong, Fang; Guo, Qian; Balamurugan, Sampathkumar
• Is Part Of: Critical reviews in food science and nutrition. Volume 57:Issue 13(2017)
• Page Start: 2801
• Page End: 2810
• Publication Date: 2017-09-02
• Subjects: Bacteriophages -- microencapsulation -- food safety -- phage therapy -- pathogen control; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2015.1069729
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: Bacteriophages have been successfully applied to control the growth of pathogens in foods and to reduce the colonization and shedding of pathogens by food animals. They are set to play a dominant role in food safety in the future. However, many food-processing operations and the microenvironments in food animals' guts inactivate phages and reduce their infectivity. Encapsulation technologies have been used successfully to protect phages against extreme environments, and have been shown to preserve their activity and enable their release in targeted environments. A number of encapsulation technologies have shown potential for use with bacteriophages. This review discusses the current state of knowledge about the use of encapsulation technologies with bacteriophages to control pathogens in foods and food animals.