Progress and Future Prospects of Bacteriophage in Food Safety Control

doi:10.7506/spkx1002-6630-201815035

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (15): 240-246.doi: 10.7506/spkx1002-6630-201815035

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Progress and Future Prospects of Bacteriophage in Food Safety Control

Lü Yang1, YIN Ping1, Khairy Morsy MOHAMED2, GAO Lei1, YUAN Chao3, ZHOU Yang4, QIU Ning1, ZOU Luyao1, LI Zhi1, Abdelnabby HAZEM2, WANG Xiaohong1, LI Jinquan1,5,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Department of Food Technology, Faculty of Agriculture, Benha University, Benha 11435, Egypt; 3. College of Science, Huazhong Agricultural University, Wuhan 430070, China; 4. College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China; 5. State Key Laboratory of Agricultural Microbiology, Wuhan 430070, China

Online:2018-08-15 Published:2018-08-15

Abstract

Abstract: In recent years, the applications of bacteriophage in the field of food science have attracted widespread research attention. Due to its own properties bacteriophage can be used as a bactericidal/bacteriostatic agent to control the contamination of foodstuffs by foodborne pathogens and is an ideal tool for food safety. In addition, the development of genetic engineering technology has promoted the efficient and safe applications of bacteriophage and its products, besides the emergence of phage-based products. This review summarizes the recent progress and future prospects of bacteriophage in food safety control.

Key words: bacteriophage, foodborne pathogens, food safety control, genetic engineering

CLC Number:

TS252.1

Lü Yang, YIN Ping, Khairy Morsy MOHAMED, GAO Lei, YUAN Chao, ZHOU Yang, QIU Ning, ZOU Luyao, LI Zhi, Abdelnabby HAZEM, WANG Xiaohong, LI Jinquan. Progress and Future Prospects of Bacteriophage in Food Safety Control[J]. FOOD SCIENCE, 2018, 39(15): 240-246.

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Progress and Future Prospects of Bacteriophage in Food Safety Control

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