Overcoming barriers to phage application in food and feed

dc.contributor.authorLewis, Rhea
dc.contributor.authorHill, Colin
dc.date.accessioned2019-12-05T11:35:40Z
dc.date.available2019-12-05T11:35:40Z
dc.date.issued2019-11-11
dc.description.abstractBacteriophages (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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLewis, 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.2019.09.018en
dc.identifier.doi10.1016/j.copbio.2019.09.018en
dc.identifier.eissn1879-0429
dc.identifier.endpage44en
dc.identifier.issn0958-1669
dc.identifier.journaltitleCurrent Opinion in Biotechnologyen
dc.identifier.startpage38en
dc.identifier.urihttps://hdl.handle.net/10468/9340
dc.identifier.volume61en
dc.language.isoenen
dc.publisherElsevier Ltden
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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPhage applicationen
dc.subjectFooden
dc.subjectFeeden
dc.subjectBacteriophagesen
dc.titleOvercoming barriers to phage application in food and feeden
dc.typeArticle (peer-reviewed)en
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