Eficacia de los productos bio-basados en fagos en el control de patógenos transmitidos por alimentos
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Rev.Cs.Farm. y Bioq
Abstract
Introducción. La transmisión de enfermedades infeccionas a través de los alimentos y el agua constituye una preocupación significativa debido a la elevada morbilidad y mortalidad tanto en humanos como en animales. Los patógenos alimentarios representan, además, una carga económica que demanda soluciones efectivas para su mitigación. En este contexto los gagos líticos emergen como una de las estrategias de descontaminación más seguras y prometedoras para el control de patógenos alimentarios. Estos fagos, al ser antimicrobianos naturales específicos, tienen la capacidad de erradicar exclusivamente las cepas contaminantes, sin afectar los microorganismos benéficos presentes los alimentos, lo que permite conservar la calidad y valor nutricional de los mismos, sin presentar efectos tóxicos. La aplicación de fagos en la industria alimentaria podría prevenir la descomposición de los productos y la propagación de bacterias multidrogoresistentes. Objetivo. Describir la aplicación de productos a base de fagos disponibles comercialmente que cuentan con aprobación sanitaria para su uso en alimentos listos para su consumo como ser: productos lácteos, cárnicos, mariscos, vegetales y frutas. Metodología. En esta revisión sistemática, la base de datos buscadas incluyó PubMed, Google Scholar, Elsevier, Springer y MDPI. Las palabras clave y la estrategia de búsqueda incluyeron: "bacteriófagos", "alimentos", "Productos", "GRAS" y "Seguridad", tanto en inglés como en español. Resultados. Se identificaron ocho productos a base de fagos disponibles comercialmente para controlar algunos de los principales patógenos transmitidos por los alimentos, incluidos Listeria monocytogenes, Escherichia coli, Campylobacter spp y serotipos de Salmonella, que cuentan con aprobación sanitaria para su uso en alimentos listos para su consumo. Conclusión. Debido a las propiedades y ventajas naturales, los fagos pueden emplearse en todas las etapas de la cadena de producción alimentaria para controlar los patógenos microbianos logrando formularse según los requerimientos necesarios.
Introduction. Food and water infectious diseases transmission constitutes a significant concern due to high morbidity and mortality rates in both humans and animals. Additionally, foodborne pathogens represent an economic burden that demands effective solutions for their mitigation. In this context, lytic bacteriophages emerge as a feasible, safe and the most promising strategies for bio-control of foodborne pathogens. Due to the highly specificity towards pathogenic bacteria and not to other beneficial microorganisms present in food, these bacteriophages are considered natural antimicrobials, thus preserving food quality, nutritional value and without presenting toxic effects. Furthermore, the application of bacteriophages in food industry can improve product preservation and prevent the spread of multidrug-resistant bacteria. Objective. To describe the application of commercially available bacteriophages-based products with sanitary approval for use in ready-to-eat foods such as dairy products, meat poultry, seafood, vegetables, and fruits. Methodology. In this systematic review, databases included PubMed, Google Scholar, Elsevier, Springer, and MDPI were searched. Additionally, keywords including "bacteriophages", "foods", "products", "GRAS" and, "safety" were used in both English and Spanish as searching strategy. Results. Eight commercially available bacteriophages-based products were identified to control some of the major foodborne pathogens, including Listeria monocytogenes, Escherichia coli, Campylobacter spp., and Salmonella serotypes. These products have received sanitary approval for use in ready-to-eat foods. Conclusion. Due to their natural properties and advantages, bacteriophages can be employed at all stages of the food production chain, formulated according to the necessities to control microbial pathogens.
Introduction. Food and water infectious diseases transmission constitutes a significant concern due to high morbidity and mortality rates in both humans and animals. Additionally, foodborne pathogens represent an economic burden that demands effective solutions for their mitigation. In this context, lytic bacteriophages emerge as a feasible, safe and the most promising strategies for bio-control of foodborne pathogens. Due to the highly specificity towards pathogenic bacteria and not to other beneficial microorganisms present in food, these bacteriophages are considered natural antimicrobials, thus preserving food quality, nutritional value and without presenting toxic effects. Furthermore, the application of bacteriophages in food industry can improve product preservation and prevent the spread of multidrug-resistant bacteria. Objective. To describe the application of commercially available bacteriophages-based products with sanitary approval for use in ready-to-eat foods such as dairy products, meat poultry, seafood, vegetables, and fruits. Methodology. In this systematic review, databases included PubMed, Google Scholar, Elsevier, Springer, and MDPI were searched. Additionally, keywords including "bacteriophages", "foods", "products", "GRAS" and, "safety" were used in both English and Spanish as searching strategy. Results. Eight commercially available bacteriophages-based products were identified to control some of the major foodborne pathogens, including Listeria monocytogenes, Escherichia coli, Campylobacter spp., and Salmonella serotypes. These products have received sanitary approval for use in ready-to-eat foods. Conclusion. Due to their natural properties and advantages, bacteriophages can be employed at all stages of the food production chain, formulated according to the necessities to control microbial pathogens.
Description
Vol. 12, No. 1