Bacteriophages as biocontrol agents mahoney

This review introduces and critically describes the traditional versus the emerging uses of natural antimicrobials for controlling foodborne pathogens in foods.Дevelopment of biological control strategies using natural antimicrobials proved to be effective in inhibiting microbial growth in foods and allowing improved food safety. For the sake of safer and fresh-like foods, with no effect on the sensory properties of foods, a combination of two or more natural antimicrobials or with other stressors, is now widespread, to preserve foods. These technologies, referred to as 'antivirulence', render the microbe non-capable of causing the disease with very limited or no opportunities for the pathogenic microorganisms to develop resistance. This imperative concern inspires contemporary research and food industry sector to develop technologies which do not target microbial growth but disarming microbial virulence factors. Such adaptation enables the survival of the pathogens in foods or food-contact environments. Although having great antimicrobial effectiveness, challenges due to the adaptation of foodborne pathogens to such control methods are becoming apparent. beneficial microbes, bacteriocins, or bacteriophages). Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the. Natural antimicrobials, which inhibit microbial growth, include traditional chemicals, naturally occurring antimicrobials, or biological preservation (e.g. Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Until now, most control methods rely on inhibiting the microbial growth or eliminating the pathogens by applying lethal treatments. These hazards necessitate the implementation of food preservation methods to control foodborne pathogens, the causal agents of human illnesses. Foodborne diseases represent a global health threat besides the great economic losses encountered by the food industry.

Bacteriophages as biocontrol agents mahoney