Palavras-chave
bactérias patogênicas
alimentos
Como Citar
Resumo
Nos últimos anos, um grande número de estratégias para minimizar a contaminação microbiana de alimentos tem sido explorado. Problemas com aceitabilidade e alteração nas características organolépticas dos alimentos, decorrentes de tratamentos físicos como o emprego do calor e da luz ultravioleta, têm sido descritos. Além disso, os consumidores estão buscando cada vez mais os alimentos naturais, isto é, isentos de conservantes químicos. Uma abordagem que tem sido objeto de interesse crescente é a utilização de bacteriófagos, que são vírus que infectam e matam as bactérias. Os bacteriófagos são componentes da microbiota natural da produção de alimentos, desde o campo até a comercialização; são estáveis nesses ambientes e são prontamente recuperados do solo, da água, de efluentes, das fezes e dos próprios alimentos. Os estudos para o controle de micro-organismos patogênicos em alimentos com o uso de bacteriófagos são promissores, mas ainda necessitam ser aperfeiçoados. O sucesso dessa metodologia dependerá da aceitação do consumidor dentre outros fatores. Por esta razão, é prudente considerar cuidadosamente a fonte de qualquer bacteriófago antes deste ser aplicado nos alimentos.
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