As food- and waterborne pathogens become increasingly resistant to antibiotics, researchers are turning to bacteriophages as an alternative to keep our food and water supplies safe. This timely book provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.
Bacteriophages in the Control of Food- and Waterborne Pathogens begins with chapters that describe how bacteriophages function, explaining why they have the potential to be highly effective antimicrobials. Next, the book explores opportunities to use bacteriophages to detect bacterial contamination of foods and water as well as to control pathogens during both food production and processing. In addition, the book examines bacteriophages that can have a negative effect on industrial food processes and bacteriophages that potentially can lead to the evolution of foodborne pathogens. Finally, safety and regulatory issues, which are crucial to the success of bacteriophage use, are covered.
This book, the first to comprehensively address all aspects of the application of bacteriophages for food industry use, provides several tested and proven approaches to solving a very serious food safety issue. It is highly recommended reading for food microbiologists, food industry professionals, government regulators, and anyone interested in gaining a better understanding of how these fascinating microorganisms can help ensure a safe food supply.
Table of Contents
1. Implications of Antimicrobial Agents as Therapeutics and Growth Promoters in Food Animal Production, Patrick Boerlin
2. Introduction to Bacteriophage Biology and Diversity, Pieter-Jan Ceyssens and Rob Lavigne
3. Phage-Based Methods for the Detection of Bacterial Pathogens, Mansel W. Griffiths
4. Application of Bacteriophages To Control Pathogens in Food Animal Production, Lawrence D. Goodridge
5. Bacteriophages for Control of Phytopathogens in Food Production Systems, Antonet M. Svircev, Alan J. Castle, and Susan M. Lehman
6. Potential Use of Bacteriophages as Indicators of Water Quality and Wastewater Treatment Processes, Francisco Lucena and Juan Jofre
7. Application of Bacteriophages To Control Pathogenic and Spoilage Bacteria in Food Processing and Distribution, J. Andrew Hudson, Lynn McIntyre, and Craig Billington
8. Bacteriophage Lytic Enzymes as Antimicrobials, Caren J. Stark, Richard P. Bonocora, James T. Hoopes, and Daniel C. Nelson
9. Lysogenic Conversion in Bacteria of Importance to the Food Industry, Marcin £oœ, John Kuzio, Michael R. McConnell, Andrew M. Kropinski, Grzegorz Wêgrzyn, and Gail E. Christie
10. Bacteriophages in Industrial Food Processing: Incidence and Control in Industrial Fermentation, Simon Labrie and Sylvain Moineau
11. Practical and Theoretical Considerations for the Use of Bacteriophages in Food Systems, Jason J. Gill
12. Encapsulation and Controlled Release of Bacteriophages for Food Animal Production, Qi Wang and Parviz M. Sabour
13. Application of Bacteriophages for Control of Infectious Diseases in Aquaculture, Toshihiro Nakai
14. Control of Bacterial Diarrhea with Phages: Coverage and Safety Issues in Bacteriophage Therapy, Harald Brüssow
15. Industrial and Regulatory Issues in Bacteriophage Applications in Food Production and Processing, Alexander Sulakvelidze and Gary R. Pasternack