The use of bacteriophages, a new biological approach to food safety

Majdani, Raheleh; Ghaemi, Samira; Alizadeh, Mitra

doi:10.22104/ift.2025.7699.2221

The use of bacteriophages, a new biological approach to food safety

Document Type : Review Article

Authors

Department of Biology, Faculty of Basic Sciences, University of Maragheh, Maragheh, Iran

10.22104/ift.2025.7699.2221

Abstract

Food security is one of the most important and effective issues in the world today, especially in developing countries, and addressing this issue and providing solutions for sustainable food security is of great importance. In this regard, phages, due to their unique characteristics, have been proposed as a high-potential option for combating infections resulting from food contamination. The high antibacterial potential of phages in the field of various foods, including milk, meat, cheese, vegetables, and fresh fruits that are consumed raw and unprocessed, has been reported in various studies. Bacteriophages have no negative or destructive effects on foods and have also been able to help maintain the freshness and taste of food, which is especially satisfying the needs and expectations of consumers, especially in the field of maintaining the quality of food with minimal processing. Also, due to the high resistance of phages to temperature and pH changes, their use is possible in three main sectors of the food industry, namely primary production, disinfection during production, and as biological preservatives. In addition, commercial phage products such as Listshield, ListexP100, and other phage mixtures have also shown promising effects in reducing the microbial load of food to combat pathogenic bacterial agents. The use of bacteriophages as an effective biological strategy in biological control can help increase food safety and reduce the risks of microbial contamination, which will ultimately lead to public health. However, further research is essential for the widespread use of this biological approach in the food industry.

Graphical Abstract

Highlights

Bacteriophages have attracted attention in various fields including the food industry due to their unique properties and high antibacterial potential
Due to the tendency of food consumers to use natural preservatives, bacteriophages can be suitable alternatives in this field.
Given the possibility of further contamination of low-processed foods, bacteriophages play an important role in the health of theses food products.

Keywords

Main Subjects

Food biotechnology

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