El uso de los bacteriófagos en la seguridad alimentaria y el control de patógenos. Revisión
DOI:
https://doi.org/10.22319/rmcp.v16i2.6737Palabras clave:
Bacteriófagos, Descontaminación, Patógenos, Seguridad alimentariaResumen
El aumento de la población humana será directamente proporcional a la demanda de alimentos que deberán cumplir con exigencias globales, lo que implica la urgencia de asegurar la calidad alimentaria, manteniendo sus atributos y valores nutricionales sin contribuir al aumento de resistencia bacteriana. En años recientes, los bacteriófagos han ganado relevancia por su alta especificidad y su consideración como respetuosos con el medio ambiente para el control biológico de patógenos en los alimentos. Múltiple evidencia científica ha revelado una gran efectividad de los bacteriófagos disminuyendo significativamente el recuento bacteriano de patógenos asociados a la industria alimentaria. Además, en años recientes, diversas compañías internacionales han comenzado a producir y comercializar productos basados en fagos para ser aplicados en productos alimenticios. Esta revisión resalta las recientes investigaciones sobre el uso de los bacteriófagos en carne cruda o cocida de diferentes animales, alimentos listos para comer, en superficies empleadas para la manipulación de alimentos y en materiales de embalaje para combatir los patógenos transmitidos por los alimentos que se reportan con mayor frecuencia en brotes, incluyendo Salmonella, Escherichia coli, Campylobacter y Listeria monocytogenes. Además, se mencionan los productos fágicos que son comercializados por varias compañías para su uso en la descontaminación de alimentos.
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