Application of bacteriophages in food production and their potential as biocontrol agents in the organic farming industry

Abstract

Bacteriophages (phages) are the natural predators of bacteria. They have been widely studied in recent decades in the hope of finding new alternatives to combat bacterial infections and to solve healthcare issues arising from antibiotic-resistant bacteria. High dependency on antibiotics in food production has led to widespread resistance in bacteria across the human food chain while at the same time reducing the effectiveness of existing antibacterial agents. The application of phages as biocontrol agents in the food production sector is one of the fastest-growing fields of research, with promising results indicating the suitability of phage biocontrol. In this review, the application of phages against various foodborne pathogens of concern to the food industry, from production to consumption (‘farm-to-fork’), will be described. Furthermore, with the increase in certified organic agricultural land and the rising consumer demand for organic foods, phage biocontrol could be a new approach to manage bacterial diseases that occur under organic agricultural settings where the use of chemical pesticides and antibiotics is prohibited. Thus, this review also assesses where phage biocontrol can be applied as an adjunct to current disease control methods used in organic farming practices.