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- W2573368114 abstract "Abstract: Foods are processed to make them available at all places;consequently, our awareness regarding hygiene measures in food production hasalso increased dramatically over the last decades. In many countries casesassociated with foodborne infectious are increased. However, availabletechniques are unable to effectively control the problem. Further, exploringnovel methods and technologies for ensuring the safety of food with effectivequality control approaches are under research. Phages are the natural enemiesof bacteria, and are more specific to host renders them ideal candidates forapplications designed to increase food safety during the production process.Scientific findings are available showing the possibility to use as biocontrolagents against various pathogens without interfering with the natural microfloraor the cultures in fermented products. Furthermore, phages or phage derivedproteins can also be used to detect the presence of unwanted pathogens in foodor the production environments, which allows quick and specific identification ofviable cells. Bacteriophages are natural, found in various environmentsincluding water; foods etc. and are not found significantly influence the humancells." @default.
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- W2573368114 date "2012-01-01" @default.
- W2573368114 modified "2023-09-27" @default.
- W2573368114 title "BENEFICIAL FACE OF BACTERIOPHAGES: APPLICATIONS IN FOOD PROCESSING" @default.
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