Positive and negative aspects of bacteriophages and their immense role in the food chain
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Date
2024
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Abstract
Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed
as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses,
but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic
bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector.
This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption
mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their
derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively
discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for
preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages
and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include
phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that
need to be addressed to enable bacteriophage use efficiently.