Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages,Journal of Food Safety

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Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-05-05 , DOI: 10.1111/jfs.12906
Haftom Baraki Abraha ₁ , Kwang‐Pyo Kim _{1,

2} , Desta Berhe Sbhatu ₃

Affiliation

Bacillus cereus is among the primary food-poisoning pathogenic bacterium that causes diarrhea and emetic types of diseases throughout the world. Recent advances show that bacteriophages become important tools in detection and control of foodborne bacterial pathogens in foods. They gain the interest of researchers for the food industries mainly because they are host-specific and harmless to humans. Studies showed that bacteriophages could be employed as natural or engineered, whole or part, and temperate or virulent type in designing a range of tools for the detection and control of foodborne bacterial pathogens. This article discusses the recent methods and advances in the utilization strategies of bacteriophages in detection and control of foodborne pathogens, with particular focus on B. cereus pathogen. Moreover, the article presents the latest and relevant information of B. cereus-infecting phages with respect to their potential applications in foods to address food safety issues. It also reflects future research directions by indicating gap of studies on the area.

中文翻译：

用于检测和控制食源性细菌病原体的噬菌体——以蜡样芽孢杆菌及其噬菌体为例

蜡样芽孢杆菌是世界范围内引起腹泻和催吐类疾病的主要食物中毒致病菌之一。最近的进展表明，噬菌体已成为检测和控制食品中食源性细菌病原体的重要工具。它们之所以引起食品工业研究人员的兴趣，主要是因为它们具有宿主特异性并且对人类无害。研究表明，在设计一系列用于检测和控制食源性细菌病原体的工具时，噬菌体可以作为天然或工程、整体或部分、温带或毒性类型使用。本文讨论了噬菌体在检测和控制食源性致病菌方面的利用策略的最新方法和进展，特别关注蜡样芽孢杆菌病原。此外，本文还介绍了感染蜡样芽孢杆菌的噬菌体的最新相关信息及其在食品中的潜在应用，以解决食品安全问题。它还通过指出该领域研究的差距来反映未来的研究方向。

更新日期：2021-05-05

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