4.7 Review

Combined use of bacteriocins and bacteriophages as food biopreservatives. A review

Journal

Publisher

ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2022.109611

Keywords

Food safety; Sustainability; Biopreservation; Hurdle technology; Synergy

Funding

  1. Program of Science, Technology and Innovation 2021-2023 (FICYT), Principado de Asturias, Spain [PID2019105311RB-I00, MCIN/AEI/10.13039/501100011033, PID2020-119697RB-I00, AYUD/2021/52120]
  2. Program of Science, Technology and Innovation 2021-2023 (FEDER EU), Principado de Asturias, Spain [PID2019105311RB-I00, MCIN/AEI/10.13039/501100011033, PID2020-119697RB-I00, AYUD/2021/52120]
  3. program Ayudas Severo Ochoa of the Principado de Asturias, Spain [BP20 006]
  4. European Union's Horizon 2020 research and innovation program under the Marie Sklodowska-Curie Grant [813439]

Ask authors/readers for more resources

This review summarizes the recent examples of the combined use of bacteriocins and bacteriophages to improve food preservation and reduce the risks associated with foodborne bacteria. Bacteriocins have been extensively studied, while the potential of bacteriophages as food biopreservatives is relatively new.
Throughout history, humans have consistently developed strategies to prevent food-associated illnesses. However, despite our multiple technological advances, food safety is still an issue of concern. Moreover, there is a demand for gaining access to less processed and naturally preserved food. Food biopreservation, understood as the use of natural antimicrobials already present in food with a long history of safe consumption, is seen as a plausible strategy to reduce the intensity of current preservation technologies (e.g., presence of chemically synthesized food preservatives). In that sense, the combined use of several antimicrobial strategies, known as hurdle technology, has been often chosen as a means to improve the efficacy of food biopreservation. This review intends to summarize the most recent examples of the combined use of bacteriocins and bacteriophages to extend food shelf-life and reduce the risks associated with the presence of foodborne bacteria along the food chain. However, while the efficacy of bacteriocins has been extensively documented, bacteriophages have only started to be assessed as potential food biopreservatives more recently. Within this context, we would like to consider whether these two types of natural antimicrobials would help each other to overcome bottlenecks in food biopreservation.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available