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Positive and negative aspects of bacteriophages and their immense role in the food chain


  • Soniya Ashok Ranveer
  • Vaishali Dasriya
  • Md Faruque Ahmad
  • Harmeet Singh Dhillon
  • Mrinal Samtiya
  • Eman Shama
  • Taruna Anand
  • Tejpal Dhewa
  • Vishu Chaudhary
  • Priya Chaudhary
  • Pradip Behare
  • Chand Ram
  • Dharun Vijay Puniya
  • Gulab D. Khedkar
  • António Raposo
  • Heesup Han & 
  • Anil Kumar Puniya
    npj Science of Food  volume 8, Article number: 1 (2024)

    Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently.

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