Bacteriophage Applications in Food Safety: A Review of Current Methods and Practices
Mentor Information
Richard Pollenz (Cell Biology, Microbiology and Molecular Biology)
Description
Bacteriophages are organisms of incredible diversity and abundance. Their specificity is a unique attribute that allows phages to target specific species of bacteria and kill the host efficiently. While phages have attracted attention for their potential in infections of antibiotic-resistant bacteria or bioremediation purposes, there are also uses in the field of food safety. The ability of phage to specifically infect a single bacterial host has strong implications for the food safety industry since phage could be used as very sensitive detection agents. Confirmation that food products are free from contamination and health hazards is necessary to maintain a healthy society. This project investigates the current applications of phages in detecting and eliminating foodborne pathogens through a literature survey approach. The work of Clavijo et al (October 2019) and Petsong et al (October 2019) was utilized. The review of the current literature suggests that phages are being used as means of biocontrol and remediation in raw poultry and fresh produce. Two specific pathogens being studied are Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium. Phages are also being used to attack foodborne diseases at their source. A study was conducted using the phage cocktail SalmoFREE® to stop pathogens at the farm level of production. This research shows that bacteriophages have the capacity to improve overall food safety and quality. Future research should focus on an expansion of studied foodborne pathogens and their respective bacteriophages, to Escherichia coli O157:H7 and Listeria monocytogenes where phages could improve the safety standards.
Bacteriophage Applications in Food Safety: A Review of Current Methods and Practices
Bacteriophages are organisms of incredible diversity and abundance. Their specificity is a unique attribute that allows phages to target specific species of bacteria and kill the host efficiently. While phages have attracted attention for their potential in infections of antibiotic-resistant bacteria or bioremediation purposes, there are also uses in the field of food safety. The ability of phage to specifically infect a single bacterial host has strong implications for the food safety industry since phage could be used as very sensitive detection agents. Confirmation that food products are free from contamination and health hazards is necessary to maintain a healthy society. This project investigates the current applications of phages in detecting and eliminating foodborne pathogens through a literature survey approach. The work of Clavijo et al (October 2019) and Petsong et al (October 2019) was utilized. The review of the current literature suggests that phages are being used as means of biocontrol and remediation in raw poultry and fresh produce. Two specific pathogens being studied are Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium. Phages are also being used to attack foodborne diseases at their source. A study was conducted using the phage cocktail SalmoFREE® to stop pathogens at the farm level of production. This research shows that bacteriophages have the capacity to improve overall food safety and quality. Future research should focus on an expansion of studied foodborne pathogens and their respective bacteriophages, to Escherichia coli O157:H7 and Listeria monocytogenes where phages could improve the safety standards.
