Phage Therapy as a Tool for Control of Foodborne Diseases: Advantages and Limitations

It is estimated that only in USA, foodborne pathogens cause 48 million illnesses, with 128,000 hospitalizations and 3,000 deaths each year. The growing global emergence of multi-drug-resistant infections raises the need to find alternative methods for the effective treatment of infectious illnesses. Phages possess properties that make them interesting but challenging candidates for different applications, including phage therapy against foodborne bacteria. The results of different clinical studies confirm the safety and efficiency of the use of bacteriophages for this purpose. Bacteriophage applications include water and food safety, agriculture and animal health. There are already several products available in the market. Studies indicate that phages have potent immunomodulatory and anti-inflammatory properties, and are recognized as an important part of the immune system. The use of bacteriophages for the control of foodborne infections should lead to promising alternative therapy. This review focuses on the application of bacteriophages as an antimicrobial alternative for therapies against antibiotic-resistant bacterial infections.

Keywords: Antibiotic-resistant bacteria, Antimicrobial, Bacteria, Bacteriophage, Biological control, Food, Foodborne pathogens, Foodborne diseases, Phage therapy, Safety food.