Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain?

• Published in: Food microbiology Vol. 78; pp. 89 - 98
• Main Authors: LeLièvre, Virginie, Besnard, Alexandra, Schlusselhuber, Margot, Desmasures, Nathalie, Dalmasso, Marion
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2019; Elsevier
• Subjects: Bacteriolysis; bacteriophages; Biocontrol; biological control; Biological Control Agents; cattle; Dairy products; Dairy Products - microbiology; Dairy Products - virology; farm to fork; food additives; Food and Nutrition; Food Chain; Food Handling; Food Microbiology; food processing plants; food production; Food Safety - methods; foods; Humans; Life Sciences; Microbiology and Parasitology; Phage; Salmonella; Salmonella - pathogenicity; Salmonella - virology; Salmonella enterica; Salmonella Infections - prevention & control; Salmonella Phages - physiology; virulent strains; Salmonella enterica; Dairy products; Phage; Biocontrol
• ISSN: 0740-0020; 1095-9998; 1095-9998
• DOI: 10.1016/j.fm.2018.10.009

Controlling the presence of pathogenic bacteria, such as Salmonella sp., in dairy products production is a burning issue since contamination with Salmonella can occur at any stage of the production chain. The use of Salmonella-phages applied as control agents has gained considerable interest. Nonetheless, Salmonella-phage applications specifically intended for ensuring the safety of dairy products are scarce. This review identifies recent advances in the use of Salmonella-phages that are or could be applied along the dairy food chain, in a farm-to-fork approach. Salmonella-phages can be promising tools to reduce the shedding of Salmonella in cattle, and to reduce and control Salmonella occurrence in postharvest food (such as food additives), and in food processing facilities (such as biosanitizing agents). These control measures, combined with existing methods and other biocontrol agents, constitute new opportunities to reduce Salmonella occurrence along the dairy food production, and consequently to alleviate the risk of Salmonella contamination in dairy products. •Salmonella-phages have gained considerable interest for use as biocontrol agents.•A lack of data exists regarding the use of Salmonella-phages along the dairy food chain.•Combining phages with other biocontrol agents is an attractive option for controlling Salmonella.