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Journals / Gıda / 2019 / Cilt: 44 - Sayı: 6

APPLICATION OF BACTERIOPHAGES FOR BIOCONTROL OF FOOD PATHOGENS

GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI

Merve AKPINAR
A. Kadir HALKMAN
Journal
Gıda
Pages
1106–1120
Publication Date
2019-10-06
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, it is aimed to give information about bacteriophages which are widely used as antimicrobial agents against food pathogens such as Salmonella, Listeria monocytogenes, E. coli O157: H7.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:As the pathogens causing foodborne diseases become increasingly resistant to antibiotics, the number of foodborne cases increased and the traditional methods used in the food industry became insufficient, new alternatives were started to be searched.
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Key Findings & Data:Bacteriophages are intracellular obligatory parasites of bacteria and can not perform metabolic activities when separated from the host.
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Conclusion & Impact:In this review, it is aimed to give information about bacteriophages which are widely used as antimicrobial agents against food pathogens such as Salmonella, Listeria monocytogenes, E. coli O157: H7.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Bakteriyofaj · faj terapi · antimikrobiyel ajan

Abstract

As the pathogens causing foodborne diseases become increasingly resistant to antibiotics, the number of foodborne cases increased and the traditional methods used in the food industry became insufficient, new alternatives were started to be searched. As a result of these searches; bacteriophages, which are very common in nature and capable of infecting and lysing their own hosts, constitute alternative solutions called “phage therapy”. Bacteriophages are intracellular obligatory parasites of bacteria and can not perform metabolic activities when separated from the host. In addition, they do not harm the natural flora as it only acts on the target host. Therefore, they become important as antimicrobial agents. In this review, it is aimed to give information about bacteriophages which are widely used as antimicrobial agents against food pathogens such as Salmonella, Listeria monocytogenes, E. coli O157: H7.

Özet

Gıda kaynaklı hastalıklara neden olan patojenlerin antibiyotiklere gittikçe direnç kazanması, gıda kaynaklı vakaların sayısının artması ve gıda endüstrisindeki kullanılan klasik yöntemlerin yetersiz hale gelmesiyle birlikte yeni alternatif arayışlara başlanmıştır. Bu arayışların sonucunda doğada oldukça yaygın olarak bulunan ve kendilerine özgü konakçıları enfekte edip lize edebilen bakteriyofajlar “faj terapisi” adı altında alternatif çözümleri oluşturmaktadır. Bakteriyofajlar, bakterilerin hücre içi zorunlu parazitleri olup konakçıdan ayrıldıklarında metabolik faaliyetlerini gerçekleştiremezler. Ayrıca sadece hedef konakçısı üzerinde etkili oldukları için doğal floraya zarar vermezler. Bu nedenle antimikrobiyel ajan olarak önem kazanırlar. Bu derlemede, Salmonella, Listeria monocytogenes, E. coli O157:H7 gibi gıda patojenlerine karşı antimikrobiyel ajan olarak yaygın bir şekilde kullanılmaya başlanan bakteriyofajlar hakkında bilgi verilmesi hedeflenmektedir.

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Cite This Article

AKPINAR, M., HALKMAN, A. K. (2019). APPLICATION OF BACTERIOPHAGES FOR BIOCONTROL OF FOOD PATHOGENS. Gıda, Cilt: 44 - Sayı: 6, 1106–1120. https://ajindex.com/articles/39058

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