Use of bacteriophages (phages) as bacterial biocontrol agents was first envisioned by the phage pioneer Felix d’Herelle, and an increasing number of peer-reviewed studies point to the potential of phages to control spoilage and pathogenic bacteria in food. Several such phage-based biocontrol products have recently received regulatory approval and some have been commercialised. Obstacles nevertheless remain before widespread implementation can be achieved. These include consumer acceptance of the addition of ‘viruses’ to food as well as various commercial-production issues. Reviews of basic principles of phage-based biocontrol can be found elsewhere. Here we document recent phage-biocontrol regulatory successes as well as production considerations relevant to phage utilisation as a food additive.
Provides comprehensive and practical guidance on how to control food safety hazards.