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Use of encapsulated bacteriophages to enhance farm to fork food safety |
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| Authors: | Malik A. Hussain Huan Liu Qi Wang Fang Zhong Qian Guo Sampathkumar Balamurugan |
| Affiliation: | 1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand;2. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada;3. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada;4. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China;5. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China |
| 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. |
| Keywords: | Bacteriophages microencapsulation food safety phage therapy pathogen control |