Foodborne illnesses frequently impact human welfare and health, occasionally contributing to hospitalization and even death. Currently applied methods for the elimination of foodborne pathogens are becoming unreliable due to the increasing number of antibiotic or more broadly drug-resistant microorganisms, necessitating new strategies against foodborne pathogens. Bacteriophage potential in eliminating specific bacteria has been recognized nearly since the discovery of these viruses at the beginning of the 20th century. Interest in phage application, which initially focused on medical treatments, rapidly spread throughout different biotechnological and industrial fields, including the food safety sector, where the presence of pathogens poses an explicit threat to consumers. Bacteriophages have many features that make them attractive tools in strategies against foodborne pathogens. They are highly specific and therefore do not affect the natural microflora of the consumer organism or the product if the production process involves using bacteria (e.g., fermentation processes). Frequently, a single dose of bacteriophage preparation is sufficient to achieve the therapeutic effect. Furthermore, phages are easily isolated from the environment with simple and cost-effective methods. Notably, the addition of phages does not impact the organoleptic, rheological, and nutritional properties of the product, which is important from the perspective of consumers.
This research topic aims to explore the phage potential in the development of antibacterial strategies against foodborne pathogens. The main objectives include investigating the efficacy of bacteriophages in various stages of the food production process, understanding their role in phage therapy against major bacterial pathogens related to foodborne illnesses, and evaluating their use as sanitizers in the food industry. Additionally, the research will focus on the development of phage-based detectors targeted against foodborne pathogens and the optimization of phage delivery systems in the food industry. By addressing these questions, the research aims to provide a comprehensive understanding of how bacteriophages can be effectively integrated into food safety protocols.
To gather further insights into the application of bacteriophages in food safety, we welcome articles addressing, but not limited to, the following sub-themes:
- Bacteriophages in food safety at every stage of the food production process, in the so-called "farm to fork" approach
- Phage therapy of the main bacterial pathogens related to foodborne illness
- Bacteriophages as sanitizers in the food industry
- Phage-based detectors targeted against foodborne pathogens
- Phage delivery systems in the food industry
With this Research Topic we aim to explore the phage potential in the development of
antibacterial strategies against foodborne pathogens, welcoming the submission of Original Research Articles, Reviews, Mini Reviews, Methods, Perspective and Systematic Reviews.
Foodborne illnesses frequently impact human welfare and health, occasionally contributing to hospitalization and even death. Currently applied methods for the elimination of foodborne pathogens are becoming unreliable due to the increasing number of antibiotic or more broadly drug-resistant microorganisms, necessitating new strategies against foodborne pathogens. Bacteriophage potential in eliminating specific bacteria has been recognized nearly since the discovery of these viruses at the beginning of the 20th century. Interest in phage application, which initially focused on medical treatments, rapidly spread throughout different biotechnological and industrial fields, including the food safety sector, where the presence of pathogens poses an explicit threat to consumers. Bacteriophages have many features that make them attractive tools in strategies against foodborne pathogens. They are highly specific and therefore do not affect the natural microflora of the consumer organism or the product if the production process involves using bacteria (e.g., fermentation processes). Frequently, a single dose of bacteriophage preparation is sufficient to achieve the therapeutic effect. Furthermore, phages are easily isolated from the environment with simple and cost-effective methods. Notably, the addition of phages does not impact the organoleptic, rheological, and nutritional properties of the product, which is important from the perspective of consumers.
This research topic aims to explore the phage potential in the development of antibacterial strategies against foodborne pathogens. The main objectives include investigating the efficacy of bacteriophages in various stages of the food production process, understanding their role in phage therapy against major bacterial pathogens related to foodborne illnesses, and evaluating their use as sanitizers in the food industry. Additionally, the research will focus on the development of phage-based detectors targeted against foodborne pathogens and the optimization of phage delivery systems in the food industry. By addressing these questions, the research aims to provide a comprehensive understanding of how bacteriophages can be effectively integrated into food safety protocols.
To gather further insights into the application of bacteriophages in food safety, we welcome articles addressing, but not limited to, the following sub-themes:
- Bacteriophages in food safety at every stage of the food production process, in the so-called "farm to fork" approach
- Phage therapy of the main bacterial pathogens related to foodborne illness
- Bacteriophages as sanitizers in the food industry
- Phage-based detectors targeted against foodborne pathogens
- Phage delivery systems in the food industry
With this Research Topic we aim to explore the phage potential in the development of
antibacterial strategies against foodborne pathogens, welcoming the submission of Original Research Articles, Reviews, Mini Reviews, Methods, Perspective and Systematic Reviews.