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Bacteriophages in the Control of Food-and Waterborne Pathogens

Editors: Parviz M. Sabour1, Mansel W. Griffiths2
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Affiliations: 1: Guelph Food Research Centre, Research Branch Agriculture & Agri-Food Canada Guelph, Ontario, Canada; 2: Canadian Research Institute for Food Safety Department of Food Science University of Guelph Guelph, Ontario, Canada
Content Type: Monograph
Format: Hardcover, Electronic
Publication Year: 2010

Category: Applied and Industrial Microbiology

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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.

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.

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Microbiology Today

17 August 2013

This book, with a focus on food- and water-borne pathogens, is a welcome addition to those published in the last 5 years or so covering various aspects of bacteriophage biology and exploitation. The inclusion of opening chapters on general aspects of phage biology ensures that the text is accessible to non-phage specialists who may be contemplating the potential for phage applications in their area of interest. Although some material has been extensively reviewed previously (e.g. use of phage lytic enzymes as antimicrobials and the control of phages in industrial fermentations), the phage specialist will also appreciate the perspective presented in chapters covering control of phytopathogens and mechanism for controlled release of phages, for example. All in all, an interesting collection of concisely written reviews that complement each other well.

Society for General Microbiology: Microbiology Today

Reviewer: Sophie Foley, Napier University

Review Date: February 2011

Doody Enterprises

26 January 2013

At A Glance

Interest in bacteriophages as alternative antibacterial agents in food grown considerably, in response to increasing rates of antibiotic resistance, heightened concern with food safety, and consumer demand for 'natural' and organic food products. This new book will comprehensively review 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).

Description

This is a unique, comprehensive overview of how bacteriophages can be used to control the growth of deleterious bacteria. Chapters focus principally on the use of phages in agriculture and food safety as an alternative to chemicals, including antibiotics.

Purpose

This book covers the basic scientific information available on phage biology including the life cycle in the bacterial hosts. It also details the processes needed to introduce phages into animal, plant, and environmental situations to prevent damaging bacterial growth. This should lead to further study in these areas and possibly provide an alternative to current methods used to prevent bacterial spoilage.

Audience

The primary audience for this book includes agricultural and environmental scientists working on the detection and prevention of harmful bacteria in food and environment that could cause infections in humans. It is written at the level of laboratory scientists researching the potential of phage therapy. The authors work in laboratories worldwide and actively study phages as a means to detect and destroy harmful bacteria.

Features

The book notes that bacteriophages are present in the environment at very high levels and naturally act to eliminate bacteria in a number of different environments such as water, soil, and plants. The use of these unique "bacterial viruses" as agents to control spoilage in food, illness from contaminated foods, and as bioindicators in water is an interesting concept with much potential for growth. The key to preventing foodborne and environmental illnesses is to eliminate bacteria responsible for the illness in humans. Thus, many of the studies determine the ability of phages to abolish bacteria such as Salmonella, Listeria and E.coli O157 in all stages of food production. Others consider using phages as an indicator of water quality in wastewater treatment plants. The book also notes the numerous obstacles and additional information needed before the use of phages in these settings could safely be used. These issues involve regulatory approval, investigation of raw material needed to grow the phages, and the stability of the preparations.

Assessment

This is a well-written book with valuable information about a unique field of study that would be useful to pharmaceutical companies as well as agriculture and public health scientists.

Doody Enterprises

Reviewer: Rebecca Horvat, PhD, D(ABMM) (University of Kansas Medical Center)

Review Date: Unknown

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