The growing supply of a variety of foods brings many benefits to consumers but along with its share of challenges for producers, suppliers and retailers around the world. Indeed, everyone agrees that food safety is certainly not a competitive advantage. To meet ever-higher standards, they must constantly look and, above all, invest in innovative practices.
A route recently investigated by researchers at Laval University in Quebec City is the use of bacteriophages, viruses that exclusively infect bacteria, in food processes and fermentation in particular. Although bacteriophages, or phages, are generally considered a threat to food integrity, they are sometimes allies in countering certain pathogenic bacteria that pose a significant threat to food safety. Sylvain Moineau and his collegues highlighted the beneficial character of phages by demonstrating their possible use for the prevention of bacterial contamination during the various stages of the food processing chain, namely because of the specificity of phages towards their target. For more information…
Professor Moineau will provide more information on this topic during session 7 of BENEFIQ 2018.
Photo credit: Denise Tremblay, phage.ulaval.ca