چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

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کد مقاله 1022

عنوان Bacteriophages; A novel approach in the biological control of Salmonella in food products: A review of applications, advantages and challenges

نویسندگان Hediye Karbasi - Parisa Behnam - Atefeh Sarafan sadeghi - Parnian Pezeshki

چکیده Salmonella is one of the most important causes of foodborne diseases and a major challenge to food safety and public health in the world. The limitations of conventional methods for controlling this pathogen, including the reduction in the quality of some products, concerns about the spread of microbial resistance, and the increasing demand for natural methods, have increased the need to develop alternative solutions. In the meantime, bacteriophages, as bacteria-specific viruses, have been considered as one of the new approaches to biocontrol due to their ability to selectively eliminate Salmonella and minimal impact on beneficial microflora. Studies show that lytic bacteriophages are able to effectively reduce the microbial load of Salmonella in a variety of foods. However, the limited host range, the possibility of phage resistance, food matrix characteristics, and regulatory considerations are among the most important challenges to the widespread application of this technology. This article reviews the research conducted, examining the application, advantages, limitations, and prospects of using bacteriophages in controlling Salmonella and improving food safety.

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