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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2011, Number 3

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Rev Salud Publica Nutr 2011; 12 (3)

Aplicación de bacteriófagos en alimentos

Hernández-Santiago R, Jiménez-Salas Z, Pla-Soler R

Language: Spanish
References: 58
Page:
PDF size: 63.01 Kb.


ABSTRACT

The risk of getting a foodborne disease (FBD) occurs when food is altered and contaminated by pathogenic bacteria; such cross-contamination event occurs through the raw materials, process, or the worker. The fight against pathogenic microorganisms through the use of bacteriophages was proposed nearly 100 years ago, however, only until recent years receives proper consideration because of the emergence of bacteria resistant to antibiotics. Currently, several biotech companies engaged in the manufacture of phage-based products to combat FBD. This field of research and development has a great potential in the areas of food biocontrol and phagotherapy in humans.


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