Bacteriophages are proving to be versatile and effective tools in food safety. Their unique ability to recognize and infect potential human pathogens has allowed them to be utilized for several aspects including decontamination of foods, and detection of foodborne pathogens. The use of phages on foods has even been granted GRAS status by the USDA and FDA for meat and poultry as processing aids to defend against E. coli O157:H7, Salmonella, and Listeria monocytogenes. As a medical tool, interest in phage therapy has reemerged due to a high prevalence of antibiotic resistance. This symposium will update the audience on advances in these areas. The first half of the symposium will address the use of phages in a decontamination rinse for meat and produce. Speakers will discuss the use of individual phages as well as cocktails to reduce the bacterial load in food application. The effect of the sample matrix on the decontamination effectiveness will also be addressed. The second half of the symposium will discuss the use of phages for the rapid detection of bacteria. These discussions include advances in the genetic engineering of phages and detection schemes. Included will be the advantages and limitations of phage-based detection for food safety in applications relevant to produce. The increased need for food safety requires us to investigate new technologies. This symposium will update the audience on research in this emerging area.

Presentations