Bacteriophage Power: Next-Gen Biocontrol Strategies for Safer Meat

Abstract

Lytic bacteriophages, viruses that attack and kill bacteria cells, can be used in food as biocontrol agents to prevent the growth of pathogenic bacteria. Meat is highly susceptible to bacterial growth, including pathogenic species, the control of which is crucial. Antibiotic use by breeders has resulted in bacterial resistance, which remains a huge problem; bacteriophages have emerged as an interesting alternative. In the literature, the influence of bacteriophages on common foodborne pathogens, such as Salmonella sp., Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Escherichia coli, and Shigella sp., has been described. Some phage preparations can show synergistic effects when used with other antimicrobial agents. However, data on the use of bacteriophages to inhibit the growth of meat spoilage bacteria are limited. Bacteriophages can also synthesize endolysins, which possess antimicrobial properties. Contrary to bacteriophages, which are active against only a narrow range of microorganisms (usually one bacterial species), endolysins show a broad spectrum of activity.