Novel Bacteriophage-Based Food Packaging: An Innovative Food Safety Approach

Abstract

Research and development on innovative packaging materials have advanced significantly to safeguard packaged food against microbial contamination and oxidation. Active packaging has recently developed as a practical approach to reducing oxidation and microbiological growth in packaged goods, extending their shelf life and protecting consumers from potential harm. Active food packaging includes O2, CO2 scavengers, moisture absorbers, U. V. barriers, and antimicrobial agents. Various antimicrobial agents, such as nitrates and benzoic acids, are incorporated into food packaging formulations. Consumers demand natural antimicrobials over chemical/synthetic ones, such as bacteriocins, bacteriophages, and essential oils. Bacteriophages (viruses) have emerged as a feasible option for decontaminating and eliminating infections from food sources. Most importantly, these viruses can target specific foodborne pathogens without harming helpful bacteria or infecting humans and livestock. Fortifying bacteriophages into food packaging films will not only kill specific food microorganisms but has also evolved as a new weapon to combat antimicrobial-resistant (AMR) issues. The present review summarises recent developments in active antimicrobial packaging focused particularly on bacteriophage food packaging applications and advantages, drawbacks, and future trends for active food packaging.