Application of Phage for Biocontrol of Salmonella Species in Food Systems

Zehra Tuğçe Toprak, Pınar Şanlıbaba

Abstract


The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

Keywords


Salmonella; Biocontrol; Phage; Food; Food Safety

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DOI: https://doi.org/10.24925/turjaf.v8i10.2214-2221.3689

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: