Bacteriophages: A Sustainable Approach to Enhance Food Safety and Quality
Introduction
Food safety challenges differ worldwide because of things like national policies, local conditions, dietary practices, and income levels. Developing nations with strong trader-consumer ties could experience issues with cleanliness and storage. Intense methods of raising animals have resulted in higher yields and the appearance of human diseases such as Campylobacter and Salmonella. This has led to the emergence of multiple antibiotic-resistant bacterial strains. Additionally, bioterrorism has been utilised as a means of carrying out attacks through deliberate adulteration of food items in the current era of increasing terrorist attacks. Medical technology advancements lower death rates but raise the possibility that one in ten persons will contract a foodborne illness. The type and spread of foodborne illnesses are influenced by travel and changing lifestyles; infections from poultry and live animals present a concern, and chemical pollutants from pesticides and fertilizers increase the risk [9]
Bacteriophages have a special ability to stop harmful bacteria from growing on fresh vegetables. Using bacteriophages can be advantageous in the food supply chain in several ways. Foodborne infections still occur despite improvements in food safety, particularly for vulnerable populations like children, the elderly, and expecting mothers. Bacteriophage biocontrol is a useful addition to a multi-pronged approach to halting the spread of foodborne illnesses. This approach has the most potential when food mainframes attempt to maintain the typical, then usually beneficial, bacterial population of nutrients rather than removing individual bacteria that could infect modern people [6]
Bacteriophages
Bacteriophages, also known informally as phage, are viruses that infect and multiply inside their bacterial hosts by lysing their cells and ultimately destroying them. They are also commonly referred to as phages.
Bacteriophages, as obligatory intracellular parasites, rely on living hosts for their development and reproduction. These species are among the most widespread. While phages can thrive in various environments, their predominance is typically higher in settings supporting suitable host microorganisms’ growth. Certain food industries, particularly those involved in dairy and fermentation, face a persistent risk from a diverse range of phages that have the potential to infect starter cultures and impede their growth [5]
Applications of bacteriophages in food safety
- To control pathogenic contamination
To mitigate the risk of pathogenic contamination across different food products, the utilization of bacteriophages is imperative. Multiple research endeavors have highlighted the capacity of bacteriophages to diminish L. monocytogenes contamination in various food items, with Ready-to-eat (RET) meals being a key focus. A specific monophage preparation has been proven to notably decrease the levels of L. monocytogenes in sliced ham, effectively combatting Listeria [7]. Furthermore, the efficacy of this monophage preparation in reducing L. Monocytogenes presence on the surfaces of diverse deli meats has also been successfully demonstrated. Furthermore, bacteriophages, especially phage cocktails, prove effective in controlling the contamination from Shigella species, Campylobacter, E. coli, and Salmonella. These highlight the adaptability and specificity of bacteriophages in stopping the spread of dangerous pathogens, providing prospective uses in many food production phases, from raw materials to post-harvest [2][3][10]
- Biocontrol of pathogens
Phages can also be used after harvest to prevent any pathogen contamination during food processing and packing. Phage treatment is used in sanitization to prevent and minimize biofilms on equipment surfaces. By directly adding bacteriophages to food products, biopreservation allows food to be kept fresher and longer [4][6]
- Biocontrol after harvest
The nutrient-rich environments found in food may encourage the survival and appearance of various bacterial infections, depending on the number of preservatives utilized. The study suggests that utilizing specific phages can aid in stopping the spread of several dangerous illnesses. To control food product diseases after harvest [3]
- Biocontrol at the food processing stage
As a result of consumer desires for minimally processed, chemical-free foods, questions regarding safety and shelf life have arisen. In response to these worries, phages are revealed as an all-natural and selective means of getting rid of harmful bacterial diseases without endangering people or animals. Phages are widely present in the environment, can be found in food and water, and are a component of the human microbiome. In the US and the EU, they are now considered safe. As the desire for safer and naturally generated food options grows, recent research has demonstrated substantial advancements in the use of phages to naturally enhance food safety [1]
- Biocontrol of fresh fruits and vegetables
Despite recent advancements in food safety protocols, contamination of fresh fruits and vegetables is still a significant problem. Food waste can be increased, and product quality can be decreased by pathogenic and decaying bacteria. Recent findings in the field of food microbiology indicate that bacteriophages are very useful in stopping harmful bacteria from growing on fresh vegetables [3]
- To combat biofilms
Biofilms can be detected on the surfaces of equipment utilized in the food industry, particularly during food handling, storage, or processing, especially in areas that are challenging to clean or sanitize. Phages have been utilised in various research to address in vitro biofilms generated by pathogenic and spoilage bacteria. These investigations illustrate that, under suitable conditions, substantial reductions in viable cells can be accomplished; thus, the application of phages in sanitation is a promising yet intricate strategy due to the wide array of bacteria found in diverse settings [8]
- As food preservatives
Phages can lyse hosts even at temperatures as low as 1°C, making them effective agents for preserving food as they hinder the proliferation of pathogenic and spoilage bacteria on refrigerated foods, particularly psychrotrophic bacteria. Subsequently, as the foods return to room temperature, phages continue to manage the dissemination of these bacteria [8]
Challenges of using phage-mediated biocontrol in food
To eliminate all members of the targeted pathogenic genus or species, the host range of the phage product must be sufficiently broad. For the phages to be efficient, they need to be administered in a manner that ensures direct contact of the particles with most, if not all, of the intended bacterial cells. It is important to consider that a targeted bacterial genus or species may consist of members that are not susceptible to the phage. Moreover, bacteria have the intrinsic capacity to develop resistance to phages following frequent exposure. This issue can be addressed by employing phage products containing multiple components with broad host ranges, as well as the ability to adjust or replace phage components as necessary in response to changes in the epidemiology of foodborne pathogens. Users of phage products in the food industry should be aware that if a separate foodborne pathogen (one that is not the target of the phage product applied to the food) contaminates the food, individual products do not guarantee complete food safety [1]
Conclusion
A family of naturally occurring antibacterial agents known as bacteriophages has shown great promise over the years for their ability to biocontrol several common and developing foodborne infections. Phage solutions for pathogen biocontrol have only recently seen commercial success in the food business. Since then, a large number of phage firms have had FDA approval for their food safety products, and there will undoubtedly be a large number of more that follow.
References
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Further reading
Natural food preservation using antimicrobial peptides for improved food safety and sustainability
