Overcoming barriers to phage application in food and feed
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.
Phage application , Food , Feed , Bacteriophages
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