BENEFICIAL FACE OF BACTERIOPHAGES: APPLICATIONS IN FOOD PROCESSING
Journal Title: International Journal for Quality Research - Year 2012, Vol 6, Issue 2
Abstract
Foods are processed to make them available at all places; consequently, our awareness regarding hygiene measures in food production has also increased dramatically over the last decades. In many countries cases associated with foodborne infectious are increased. However, available techniques are unable to effectively control the problem. Further, exploring novel methods and technologies for ensuring the safety of food with effective quality control approaches are under research. Phages are the natural enemies of bacteria, and are more specific to host renders them ideal candidates for applications designed to increase food safety during the production process. Scientific findings are available showing the possibility to use as biocontrol agents against various pathogens without interfering with the natural microflora or the cultures in fermented products. Furthermore, phages or phage derived proteins can also be used to detect the presence of unwanted pathogens in food or the production environments, which allows quick and specific identification of viable cells. Bacteriophages are natural, found in various environments including water; foods etc. and are not found significantly influence the human cells.
Authors and Affiliations
H. Raghu, Gaare Manju, B. M Manjunatha, Santosh Mishra, Praveen Sawale
Keywords
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