The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.
Gıda kaynaklı patojenlerin biyokontrolünde başarılı sonuçlar veren ve çevre dostu bir yaklaşım sunan faj uygulamaları ile ilgili, çalışmalar günümüzde giderek artmaktadır. Fajlar, spesifik hedef bakteri hücresini enfekte edebilen ve öldürebilen virüslerdir. Salmonella, salmonelloz adı verilen gıda kaynaklı hastalıklara yol açan en önemli patojenik mikroorganizmalardan biridir. Et ürünleri, özellikle tavuk eti, taze yumurta, süt ürünleri, tüketime hazır gıdalar, deniz ürünleri ve her türlü kontamine gıda salmonelloza neden olabilir. Bu derlemede, gıda sistemlerinde Salmonella'nın kontrolüne yönelik faj uygulama çalışmaları, son yıllarda yapılan güncel araştırmalar dikkate alınarak özetlenmiştir.
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Anonymous, 2020a. Available from: https://www.ncbi.nlm.nih.gov/ Taxonomy/Browser/wwwtax.cgi Access Date: June 13, 2020.
Anonymous, 2020b. Available from: https://www.cdc.gov/ salmonella/index.html Access Date: June 13, 2020.
Anonymous, 2020c. Available from: https://www.efsa.europa.eu/ en/topics/topic/salmonella Access Date: June 11, 2020.
Anonymous, 2020d. Available from: https://phageguard.com/ salmonella-solution/ Access Date: June 1, 2020.
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