The use of bacteriophages against saprophytic mesophilic bacteria in minimally processed food

Effectiveness of a Phage Cocktail as a Potential Biocontrol Agent against Saprophytic Bacteria in Ready-To-Eat Plant-Based Food

“…The release of cell juices into the packaging is a good medium for the growth and development of saprophytic microorganisms, naturally present on the surface of the products [ 20 , 21 ]. Intensification of saprophytic bacteria’s growth reduces the products’ quality (change of taste, smell, color) [ 20 , 21 , 22 ]. PEF enables the inactivation of microorganisms and simultaneously protects the desired sensory and physical characteristics of food products.…”

“…The concept of using protective microorganisms is already well known [ 3 , 30 , 31 ], but another approach could be the use of natural “enemies”, i.e., bacteriophages [ 21 , 29 ]. The use of bacteriophages can meet consumer expectations for minimally processed food by extending its shelf life without affecting its physical properties [ 20 , 22 , 29 ]. Bacteriophages are highly specific bacterial viruses and usually can infect only one species or strain of bacteria and, unlike antibiotics, do not destroy the natural commensal microbiota of the human digestive tract [ 21 , 29 ].…”

“…Research shows that phages are insensitive to many stress conditions during food processing (stability over a wide range of temperatures and pH) [ 20 , 21 , 29 , 32 ]. Their pH stability increases at lower temperatures [ 22 ]. Phages are used in three sectors of the food industry: primary production (mainly used to prevent the formation of biofilms on the surface of equipment), bio-sanitation (mainly used in production plants) and bio-preservation (used to extend the shelf life of products by combating pathogenic bacteria that spoil food) [ 21 , 22 ].…”

Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies

“…High microbiological contamination of raw materials and increasing antibiotic resistance are prompting the food industry to search for unconventional, effective methods of minimally processed food (MPF) preservation [ 1 , 2 , 3 ]. MPF production involves gentle food processing methods and, thus, the level of microbial contaminants in this type of product is higher compared to highly processed food [ 4 ]. Minimally processed plant-based foods with the highest levels of microbial contamination include salad mixes, sprouts, lettuces, fresh vegetables and fruits, and unpasteurized juices [ 5 ].…”

“…The possibility to obtain enzymes from both lytic and lysogenic phages represents another advantage of this approach [ 59 ]. The addition of phages and their enzymes to food can improve the microbiological quality of the product without changing its sensory characteristics [ 4 , 17 ]. Moreover, the exclusive use of phage enzymes in food is not as controversial among the public as the application of whole virus particles [ 18 ].…”