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Outil bactériophage efficace pour assurer l’innocuité microbiologique de produits alimentaires réfrigérés.

Koktajl bakteriofagowy - skuteczne narzedzie w zapewnianiu bezpieczenstwa mikrobiologicznego zywnosci chlodzonej.

Auteurs : FALTYN A. S., KROLASIK J.

Type d'article : Article, Synthèse

Résumé

Bearing in mind the safety of consumers, looking for healthy, natural, no-processed food but that is devoid of pathogens, alternative biological methods are desirable. Among these, methods based on antimicrobial potential, attracting more and more attention. The use of bacteriophages in food control and preservation is part of this concept. The article discusses the most common bacterial pathogens found in refrigerated food, brought closer to the concept of bacteriophage and presents the current review of the literature on the use of these viruses to control the growth of pathogenic bacteria and disinfection of various types of surfaces in contact with food.

Détails

  • Titre original : Koktajl bakteriofagowy - skuteczne narzedzie w zapewnianiu bezpieczenstwa mikrobiologicznego zywnosci chlodzonej.
  • Identifiant de la fiche : 30020396
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 50 - n. 4-5
  • Date d'édition : 04/2015
  • DOI : http://dx.doi.org/10.15199/8.2015.4-5.5

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