Bacteriophages: a New Opportunity in Food Safety (free)

In recent years, the field of food safety has seen a growing interest in the application of bacteriophages (phages) as innovative and targeted tools to mitigate the risks associated with foodborne pathogens. This presentation explores the potential of phages, viruses that infect and replicate within bacteria, as a promising solution for enhancing food safety measures.
The session delves into the biology of phages, their specificity for bacterial hosts, and the mechanisms by which they can effectively control pathogenic bacteria in various food products or be used for pathogen detection methods. Key topics covered include the diverse range of phages and their potential applications in different food sectors, the challenges associated with their use, and the latest advancements in phage technology.
The presentation reviews also the current challenges in traditional bacterial detection methods and showcases how phages can address these limitations by providing a highly sensitive and selective means of identifying target bacteria. As the food industry continually seeks innovative solutions to ensure the safety of food products, understanding the applications and benefits of phages becomes crucial.
This presentation aims to provide food safety professionals, researchers, and industry stakeholders with valuable insights into the promising role of phages in transforming the landscape of bacterial detection and control, and strengthening overall food safety measures.