Bacteriophage in Food Industry: NanoPhageBots

Abstract

Food is the best medicine. However, healthy and safe food is a dire need as it keeps one healthy and prevents disease, thus more often than not obviates the use of medicine. Food spoilage by any means such as chemical additives, physical damage or biological contamination by bacteria and fungi leads to deterioration of food quality, taste, nutritional value, colour and texture. Nevertheless, bacteria are one of the main causative agents of food spoilage during storage as well as transportation due to which food poisoning is the biggest problem living being has ever encountered. Extensive use of the antibiotics has created an environment of distress and crisis, as the antibiotic resistant bacteria are on the rise. Use of the antibiotics in food and agro is one of the major causes of evolution of the multidrug resistant bacteria. When we look for the alternatives of the antibiotics in the scenario of MDR, bacteriophages prove themselves as potential candidates. Phages range from 50 nm to 250 nm in size placing them in a nanometre scale. Due to their size, shape, specificity and modus operandi, bacteriophage can be rightly called bio robots or nanoPhagebots. Application of specific bacteriophages and engineered phages at different stages of food production, transport, storage and pathogen detection has been proven to be highly efficient in combating food spoilage and subduing food borne illnesses caused by pathogenic bacteria. Moreover, encapsulation and formulation have been brought in the process for the efficient utility of the phage products. Several phages and phage products are available in the market for use as they have been certified as safe, whereas many are in the clinical phase trials stage. The current chapter focuses on the applications of bacteriophage and phage products in food sector, their health hazards, and safety regulations for their use in food industries.