Keywords
bacterial pathogens
foods
How to Cite
Abstract
Over the last few years, a number of strategies to minimize the microbial load in raw products have been explored. Problems with the acceptability and deterioration of organoleptic properties have been described after physical treatments such as steam, dry heat and UV light. Moreover, consumers are looking for more natural foods, i.e. free from chemical preservatives. An approach that has been the object of growing interest is the use of bacteriophages, which are viruses that infect and kill bacteria. Bacteriophages are components of the natural microflora in the food production continuum from the farm to the retail outlet; they are stable in
these environments and are readily recovered from soil, sewage, water, farm and processing plant effluents, feces, and retail foods. Studies on pathogens control in foods by using bacteriophage are romising, however they have to be improved. The success of this methodology will depend on the consumer’s acceptance. In this way, it is recommended to carefully consider the origin of the phage before introducing it into foods.
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