The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) - a review

Damian Pietracha and Anna Misiewicz
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Damian Pietracha: Department of Microbiology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Anna Misiewicz: Department of Microbiology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland

Czech Journal of Food Sciences, 2016, vol. 34, issue 1, 1-8

Abstract: Increased detection records of Listeria monocytogenes in foods have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidification may, however, be unreliable. The elimination of L. monocytogenes using specific bacteriophages which are natural antagonists of these pathogenic bacteria has become an innovative method that does not affect the taste, smell or appearance of the product. The use of phage preparations in food production is becoming an increasingly popular method for the effective and safe elimination of L. monocytogenes from food products.

Keywords: Listeria monocytogenes bacteriophages; food safety (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:217-2015-cjfs

DOI: 10.17221/217/2015-CJFS

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