FEMS microbiology reviews
Limitations and safety aspects related to the use of bacteriophages in food production.
Angelika Roth, Charles M A P Franz, Stefan Hertwig, Thomas Holzhauser, Christian Hertel, Hans-Ulrich Humpf, Karl-Heinz Engel, Uwe Schwarzenbolz, Oliver Schlüter, Henry Jäger, Kemal Aganovic, Volker Heinz
Published: 202610.1093/femsre/fuag002
Abstract
Bacteriophages are considered to have great potential as naturally occurring, antimicrobial agents for use in food production. Phages are ubiquitous in nature and can be isolated from almost all habitats. This review outlines the possibilities, as we…
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