You're using an outdated browser. Please upgrade to a modern browser for the best experience.
Submitted Successfully!
Thank you for your contribution! You can also upload a video entry or images related to this topic. For video creation, please contact our Academic Video Service.
Version Summary Created by Modification Content Size Created at Operation
1 Djamel Drider -- 354 2024-01-29 01:56:52 |
2 format Vivi Li Meta information modification 354 2024-01-29 02:05:14 |

Video Upload Options

We provide professional Academic Video Service to translate complex research into visually appealing presentations. Would you like to try it?
No, upload directly Yes
Cite
If you have any further questions, please contact Encyclopedia Editorial Office.
Barache, N.; Belguesmia, Y.; Martinez, B.; Seal, B.S.; Drider, D. Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications. Encyclopedia. Available online: https://encyclopedia.pub/entry/54456 (accessed on 08 December 2025).
Barache N, Belguesmia Y, Martinez B, Seal BS, Drider D. Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications. Encyclopedia. Available at: https://encyclopedia.pub/entry/54456. Accessed December 08, 2025.
Barache, Nacim, Yanath Belguesmia, Beatriz Martinez, Bruce S. Seal, Djamel Drider. "Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications" Encyclopedia, https://encyclopedia.pub/entry/54456 (accessed December 08, 2025).
Barache, N., Belguesmia, Y., Martinez, B., Seal, B.S., & Drider, D. (2024, January 29). Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications. In Encyclopedia. https://encyclopedia.pub/entry/54456
Barache, Nacim, et al. "Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications." Encyclopedia. Web. 29 January, 2024.
Peer Reviewed
Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications
This is a peer-reviewed entry published in Encyclopedia Journal, full entry can be found at 10.3390/encyclopedia4010007

The development of new techniques for the control of pathogenic microorganisms during food production and for the prevention of spoilage are needed to reduce or replace chemical preservatives. This is due to the trend that consumers are increasingly questioning the use of chemical preservatives because of the many health concerns. Because of this issue, bacteriocins and bacteriophages are increasingly viewed as safe natural preservatives with a long history of various applications during food production and preservation. This minireview considers applications of these two antimicrobials, highlights their mode of action, lists their advantages and, when necessary, their limitations. It also reports recent advances in the use of bacteriophages and bacteriocins either alone or in combination in different food matrices. The incentives and effectiveness offered by these antimicrobials in the field of biopreservation are considered for future applications during food production and preservation.

bacteriocins phages foodborne pathogens biopreservation
Foodborne pathogens are responsible for many diseases worldwide. Their presence and persistence in the production environment of the food industry are most often associated with inappropriate disinfection procedures or failure to follow hygiene regulations, making them potentially problematic in this sector [1]. Despite the effectiveness of chemical and physical cleaning techniques, bacteria can evade adverse conditions and persist due to their ability to organize themselves into a multispecies biofilm. This structure is mainly composed of bacterial polymeric extracellular matrix, exopolysaccharides (EPS) and DNA, which enables multispecies bacterial biofilms to withstand harsh conditions. In addition, physical and chemical treatments are not always effective in eliminating biofilms, resulting in potential contamination and alteration of food products, compromising food health and safety [2].
There is growing consumer concern about the adverse effects of treating food with potentially harmful chemicals. This ever-increasing trend has led to a heightened awareness of foods prepared and served with natural ingredients [3]. In this light, bacteriophages, which are bacteria-infecting viruses, and bacteriocins, which are ribosomally produced antimicrobial peptides, could serve as a means to reduce foodborne and spoilage bacteria, as a potential alternative to chemical additives [4][5]. This brief review describes what bacteriocins and phages are and then focuses on their potential applications in the food production and preservation sector.

References

  1. Brauge, T.; Faille, C.; Leleu, G.; Denis, C.; Hani, A.; Midelet, G. Treatment with disinfectants may induce an increase in viable but non-culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments. Food Microbiol. 2020, 92, 103548.
  2. Carrascosa, C.; Raheem, D.; Ramos, F.; Saraiva, A.; Raposo, A. Microbial Biofilms in the Food Industry—A Comprehensive Review. Int. J. Environ. Res. Public Health 2021, 18, 2014.
  3. Wagh, R.V.; Priyadarshi, R.; Rhim, J.-W. Novel Bacteriophage-Based Food Packaging: An Innovative Food Safety Approach. Coatings 2023, 13, 609.
  4. Rendueles, C.; Duarte, A.-C.; Escobedo, S.; Fernández, L.; Rodríguez, A.; García, P.; Martínez, B. Combined use of bacteriocins and bacteriophages as food biopreservatives. A review. Int. J. Food Microbiol. 2022, 368, 109611.
  5. Muthuvelu, K.-S.; Ethiraj, B.; Pramnik, S.; Raj, N.-K.; Venkataraman, S.; Rajendran, D.-S.; Bharathi, P.; Palanisamy, E.; Narayanan, A.S.; Vaidyanathan, V.K.; et al. Biopreservative technologies of food: An alternative to chemical preservation and recent developments. Food Sci. Biotechnol. 2023, 32, 1337–1350.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license; additional terms may apply. By using this site, you agree to the Terms and Conditions and Privacy Policy.
Upload a video for this entry
Information
Subjects: Food Science & Technology
Contributors MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register : Nacim Barache , Yanath Belguesmia , Beatriz Martinez , Bruce S. Seal , Djamel Drider
View Times: 853
Online Date: 29 Jan 2024
Table of Contents
    Notice
    You are not a member of the advisory board for this topic. If you want to update advisory board member profile, please contact office@encyclopedia.pub.
    OK
    Confirm
    Only members of the Encyclopedia advisory board for this topic are allowed to note entries. Would you like to become an advisory board member of the Encyclopedia?
    Yes
    No
    ${ textCharacter }/${ maxCharacter }
    Submit
    Cancel
    There is no comment~
    ${ textCharacter }/${ maxCharacter }
    Submit
    Cancel
    ${ selectedItem.replyTextCharacter }/${ selectedItem.replyMaxCharacter }
    Submit
    Cancel
    Confirm
    Are you sure to Delete?
    Yes No
    Academic Video Service
    Feedback