Research Advances in the Efficient Prevention and Control of Foodborne Listeria monocytogenes by Bacteriophages
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Abstract:
Listeria monocytogenes is an important foodborne pathogen that poses a major threat to food safety owing to its resistance to high salinity and tolerance to a wide range of pHs and temperatures. Owing to the rapid emergence of antibiotic-resistant bacteria, efficient control of L. monocytogenes in food is an important challenge for the food industry and public health agencies. Bacteriophages have shown great potential in preventing and controlling foodborne pathogens owing to their strong host specificity, good safety profile, and fast reproduction rate. Several studies have shown bacteriophages to be natural, green bactericides with promising prospects for preventing and controlling pathogenic microorganisms in different types of food products. Although the application of bacteriophage-based biocontrol continues to face challenges, such as a narrow host range and the potential of resistance development, this approach will play a crucial role as a safe and effective method for preventing and controlling L. monocytogenes in food. In this article, recent research advances in the isolation and rapid detection of L. monocytogenes-specific phages in food as well as the use of bacteriophages for the efficient prevention and control of this bacterial pathogen are reviewed. This review paper provides a reference for the development of new and efficient bacteriophage-based prevention and control techniques.
