Affiliation:
1. Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
2. LABBELS—Associate Laboratory, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
3. International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
Abstract
Currently, one-third of all food produced worldwide is wasted or lost, and bacterial contamination is one of the main reasons. Moreover, foodborne diseases are a severe problem, causing more than 420,000 deaths and nearly 600 million illnesses yearly, demanding more attention to food safety. Thus, new solutions need to be explored to tackle these problems. A possible solution for bacterial contamination is using bacteriophages (phages), which are harmless to humans; these natural viruses can be used to prevent or reduce food contamination by foodborne pathogens. In this regard, several studies showed the effectiveness of phages against bacteria. However, when used in their free form, phages can lose infectivity, decreasing the application in foods. To overcome this problem, new delivery systems are being studied to incorporate phages and ensure prolonged activity and controlled release in food systems. This review focuses on the existent and new phage delivery systems applied in the food industry to promote food safety. Initially, an overview of phages, their main advantages, and challenges is presented, followed by the different delivery systems, focused in methodologies, and biomaterials that can be used. In the end, examples of phage applications in foods are disclosed and future perspectives are approached.
Funder
Portuguese Foundation for Science and Technology
European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte
European Union’s Horizon 2020 research and innovation program
FCT through the individual scientific employment program contract
Subject
Virology,Infectious Diseases
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