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Overcoming barriers to phage application in food and feed

2019; Elsevier BV; Volume: 61; Linguagem: Inglês

10.1016/j.copbio.2019.09.018

1879-0429

Rhea Lewis, Colin Hill,

Viral gastroenteritis research and epidemiology

Bacteriophages (phages) can play a useful role as narrow spectrum antimicrobials in food safety and in food production. Consumer attitudes towards traditional additives have led to a search for natural, potentially clean label, alternatives. At the same time, the rise in antimicrobial resistance has created a need for alternative antimicrobials for disease prevention and treatment in animal husbandry. Phages represent a viable option for both of these applications. We highlight important barriers which should be considered to improve the chance of a positive outcome when using phages in food and food production. These include the feasibility of adding high concentrations of phages, the physico-chemical properties of the food or target, how and when phages are applied, and which phages are chosen.