Application of Bacteriophage in Biocontrol of Major Foodborne Bacterial Pathogens

Abstract

Bacteriophages are viruses of bacteria that can be applied as pre-harvest and post-harvest interventions in food to reduce the foodborne pathogens. The increasing incidence of foodborne illnesses and prevalence of antibioticresistant bacteria have led to the use of phage as an alternative biocontrol agent in food industry to assure the safety of the food products. A number of studies have shown the potential of bacteriophages in controlling various foodborne pathogens within food animals and also the raw and processed foods. This paper reviews the potential use of bacteriophages in biocontrol of the major foodborne bacterial pathogens (Salmonella, Campylobacter, E. coli O157: H7 and Listeria monocytogenes) in food animals and food processing. Furthermore, the advantages and limitations of bacteriophages as biocontrol agent in foods were described in this paper as well.