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Page No. : 158-166

ABSTRACT

This comprehensive review delves into the history, structure, life cycles, and applications of bacteriophages, emphasizing their role in food safety and preservation. The lytic and lysogenic cycles are explained, showcasing the potential of phages to combat bacterial contamination in food industries. The specific applications of bacteriophages in addressing food safety concerns, preserving food products, destroying biofilms, and serving as alternatives to antibiotics are thoroughly explored. It highlights case studies and commercial preparations of bacteriophages targeting bacteria such as E. coli, Salmonella, Shigella, Campylobacter and Listeria. The emergence of phage-derived lysins as powerful antibacterial agents is discussed, emphasizing their modular structure and potential applications in various foodborne pathogens. The document further outlines FDA-approved phage products and introduces Indian bacteriophage products. However, the abstract does not shy away from addressing the limitations and challenges of bacteriophage applications, including limited host range, the emergence of phage-resistant mutants, lysogenic conversion, and consumer perception concerns. The overarching goal is to provide robust solutions for preventing and controlling bacterial contamination in the food industry, ultimately enhancing the safety and quality of food products.

Keywords - Bacteriophages, biofilm, food safety, phage lysine, phage products