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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (197) Last page : (205)
Article doi: http://dx.doi.org/10.18782/2320-7051.2873

Review- Bacteriophages in Food Preservation

Ravi, Y.*, Pooja, M. Kolar and Krushna Yadav, D. K.
Department of Food science and Nutrition, University of Agricultural Sciences, GKVK,
Bangalore (Karnataka), India
*Corresponding Author E-mail: raviraj2219@gmail.com
Received: 19.04.2017  |  Revised: 30.04.2017   |  Accepted: 2.05.2017  


Foodborne illnesses are a major cause of morbidity and mortality worldwide. The World Health Organization estimates that globally, diarrhea diseases alone (a majority of which are caused by foodborne pathogens) kill 1.9 million children per year.  Food is a fundamental requirement of everyday life, but in all too many instances, contamination with pathogenic bacteria can result in illness and even death. Microbial spoilage is by far the most common type of food spoilage encountered. Even with current preservation methods and good manufacturing practices, quality control, and hygiene, an estimated 25% of the total food produced every year is lost due to microbial damage. Bacteriophages (phages) are bacterial viruses that only infect and multiply within their specific hosts, disrupt bacterial metabolism, and cause the bacterium to lyse. The initial trials of phage therapy produced varied results which have been attributed in part to the limited scientific rigour applied to the experiments, including the failure to conduct double-blind trials which were not standard practice at the time, as well as poor understanding of the biological nature of phage and lysogeny. Bacteriophage it is one of the method for to infect the bacteria and this will not affect the taste, texture, smell and color of food.

Key words: Bacteriophages, Food Preservation, Foodborne Pathogens, WHO.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Ravi, Y., Pooja, Kolar, M. and Yadav, K.D.K., Review- Bacteriophages in Food Preservation, Int. J. Pure App. Biosci.5(3): 197-205 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2873