Bacteriophages in the Control of Food- and Waterborne Pathogens
- © American Society for Microbiology
- Mansel W. Griffiths; Parviz M. Sabour
- ISBN-10: 1-55581-502-2 / ISBN-13: 978-1-55581-502-8
- Biotechnology, Microbiology, Public Health
As food- and waterborne pathogens become increasingly resistant to antibiotics, researchers are turning to bacteriophages as an alternative to keep our food and water supplies safe. This timely book provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.
Bacteriophages in the Control of Food- and Waterborne Pathogens begins with chapters that describe how bacteriophages function, explaining why they have the potential to be highly effective antimicrobials. Next, the book explores opportunities to use bacteriophages to detect bacterial contamination of foods and water as well as to control pathogens during both food production and processing. In addition, the book examines bacteriophages that can have a negative effect on industrial food processes and bacteriophages that potentially can lead to the evolution of foodborne pathogens. Finally, safety and regulatory issues, which are crucial to the success of bacteriophage use, are covered.
This book, the first to comprehensively address all aspects of the application of bacteriophages for food industry use, provides several tested and proven approaches to solving a very serious food safety issue. It is highly recommended reading for food microbiologists, food industry professionals, government regulators, and anyone interested in gaining a better understanding of how these fascinating microorganisms can help ensure a safe food supply.
• Provides a unique comprehensive review of the literature on the use of bacteriophages in food production and processing
• Offers chapters written by internationally recognized experts in the field
• Sets forth effective applications of bacteriophages in food production and food processing
• Examines the global environment, safety, and regulatory issues
• Addresses the potential negative impact of bacteriophages on food and water supplies
Quotes, Reviews or Testimonials
"This is a well-written book with valuable information about a unique field of study that would be useful to pharmaceutical companies as well as agriculture and public health scientists."
-- Rebecca Horvat, PhD, D(ABMM) (University of Kansas Medical Center) Doody's Review
The primary audience for this book includes agricultural and environmental scientists working on the detection and prevention of harmful bacteria in food and environment that could cause infections in humans. It is written at the level of laboratory scientists researching the potential of phage therapy. The authors work in laboratories worldwide and actively study phages as a means to detect and destroy harmful bacteria.