Bacteriophages as alternatives to antibiotics – video
The search for natural biocontrol agents that allow the production of foods that are safe for human consumption and do not impact the taste, texture, and nutritional quality of the food, is a constant challenge for diverse food industries worldwide, particularly as the human population continues to rise globally, and multiple antibiotic resistance in pathogenic bacteria is increasingly prevalent.
Bacteriophages have been proposed as alternatives to antibiotics in animal health, as biopreservatives in food, and as tools for detecting pathogenic bacteria throughout the food chain.
Purdue University animal scientist Paul Ebner discusses how he uses bacteriophages to tackle key foodborne pathogens, including Salmonella in animals bound for the butcher and E. coli in ground beef and leafy greens.
This article earlier appeared in the “Purdue Agriculture ” YouTube channel
References are available bellow.
- https:// www.youtube.com/watch?v=ZLnfjvZ4sRc&ab_channel=PurdueAgriculture
- García P, Martínez B, Obeso JM, Rodríguez A. Bacteriophages and their application in food safety. Lett Appl Microbiol. 2008 Dec;47(6):479-85. doi: 10.1111/j.1472-765X.2008.02458.x. PMID: 19120914.
- Lorraine Endersen, Aidan Coffey; The use of bacteriophages for food safety; Current Opinion in Food Science; Volume 36, 2020; Pages 1-8; ISSN 2214-7993
Phages, or bacteriophages, are viruses that specifically infect and kill bacteria. They have been studied as a potential alternative to traditional antimicrobial agents, including antibiotics, in the food industry.
In the poultry industry, phages have been explored as a means of reducing bacterial contamination and improving food safety. Poultry products are often contaminated with pathogenic bacteria such as Salmonella and Campylobacter, which can cause serious illness in humans if ingested.
One way that phages could be used in the poultry industry is by applying them directly to poultry meat during processing. Phages are able to selectively target and kill specific bacteria, making them potentially more effective and safer than broad-spectrum antibiotics.
Another potential application of phages in the poultry industry is in the control of bacterial infections in live birds. Chickens and turkeys are susceptible to bacterial infections such as Escherichia coli and Pasteurella multocida, which can affect their health and lead to reduced production. By using phages to control these infections, it may be possible to improve the overall health and well-being of poultry flocks.
While research into the use of phages in the food industry is ongoing, they have shown promise as a safe and effective means of controlling bacterial contamination in poultry products. However, further research is needed to fully understand the potential risks and benefits of using phages in the food industry.