Overcoming barriers to phage application in food and feed

Show simple item record

dc.contributor.author Lewis, Rhea
dc.contributor.author Hill, Colin
dc.date.accessioned 2019-12-05T11:35:40Z
dc.date.available 2019-12-05T11:35:40Z
dc.date.issued 2019-11-11
dc.identifier.citation Lewis, R. and Hill, C. (2020) 'Overcoming barriers to phage application in food and feed', Current Opinion in Biotechnology, 61, pp. 38-44. doi: 10.1016/j.copbio.2019.09.018 en
dc.identifier.volume 61 en
dc.identifier.startpage 38 en
dc.identifier.endpage 44 en
dc.identifier.issn 0958-1669
dc.identifier.uri http://hdl.handle.net/10468/9340
dc.identifier.doi 10.1016/j.copbio.2019.09.018 en
dc.description.abstract Bacteriophages (phages) can play a useful role as narrow spectrum antimicrobials in food safety and in food production. Consumer attitudes towards traditional additives have led to a search for natural, potentially clean label, alternatives. At the same time, the rise in antimicrobial resistance has created a need for alternative antimicrobials for disease prevention and treatment in animal husbandry. Phages represent a viable option for both of these applications. We highlight important barriers which should be considered to improve the chance of a positive outcome when using phages in food and food production. These include the feasibility of adding high concentrations of phages, the physico-chemical properties of the food or target, how and when phages are applied, and which phages are chosen. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd en
dc.rights ©2019 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Phage application en
dc.subject Food en
dc.subject Feed en
dc.subject Bacteriophages en
dc.title Overcoming barriers to phage application in food and feed en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Colin Hill, School of Microbiology and APC Microbiome Ireland, University College Cork, Cork, Ireland. +353-21-490-3000 Email:c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Current Opinion in Biotechnology en
dc.internal.IRISemailaddress c.hill@ucc.ie en
dc.identifier.eissn 1879-0429


Files in this item

This item appears in the following Collection(s)

Show simple item record

©2019 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Except where otherwise noted, this item's license is described as ©2019 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement