Despite significant advances in pathogen survival and food cleaning measures, foodborne
diseases continue to be the main reason for hospitalization or other fatality globally …

Foodborne illnesses remain a major cause of hospitalization and death worldwide despite
many advances in food sanitation techniques and pathogen surveillance. Traditional …

Interest in using bacteriophages to improve food safety has been gaining momentum
recently, driven by both the continued occurrence of foodborne outbreaks worldwide and the …

Foodborne illness and spoilage of produce due to bacterial contamination continues to be a
serious issue in the agricultural and food industries. Fresh produce is especially of concern …

Abstract Bacteriophages (also called 'phages') are viruses that kill bacteria. They are
arguably the oldest (3 billion years old, by some estimates) and most ubiquitous (total …

Highlights•This review captures the recent advances in bacteriophage applications in food,
highlighting their use as biological control agents to enhance microbial safety in the food …

Globalisation of the food supply and consumer demand for wholesome, minimally
processed and organic food has driven the search for novel strategies to provide safer food …

Gain a better understanding of how these fascinating microorganisms can help ensure a
safe food supply.• Provides a unique comprehensive review of the literature on the …

This article reviews the discovery and history of bacteriophages and their potential
application in food safety. The use of bacteriophages to control pathogenic and other …

In recent years it has become widely recognized that bacteriophages have several potential
applications in the food industry. They have been proposed as alternatives to antibiotics in …