Bacteriophages in the Control of Food- and Waterborne Pathogens

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 application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.
• Describes how bacteriophages function, explaining why they have the potential to be highly effective antimicrobials, and explores opportunities to use bacteriophages to detect bacterial contamination of foods and water and to control pathogens during both food production and processing.
• Examines bacteriophages that can have a negative effect on industrial food processes and bacteriophages that potentially can lead to the evolution of foodborne pathogens; and covers safety and regulatory issues that are crucial to the success of bacteriophage use.
• Serves as a resource for food microbiologists, food industry professionals, government regulators.

"This new book comprehensively reviews the literature on the utilization of bacteriophages in the detection and control of foodborne bacterial pathogens, both pre-harvest (plant and animal production) and post-harvest (food processing)." (Food Engineering & Ingredients, 2011)