Combating Listeria and Salmonella with Bacteriophages from Bench to Factory

Bacteriophages are a novel tool in food-safety. Not all phages are suitable for bio-control and criteria that need to be met will be discussed on the basis of two examples, a single phage product against Listeria and a two phage cocktail effective against Salmonella. Laboratory data demonstrating the efficacy of phages will be discussed. Food manufacturers need to comply with rules governing the presence of these pathogens in food and the possibilities of integrating phages into these frameworks will be shown. The issue of resistance will be addressed. It will be shown that phages cannot mask bad hygiene and that phage use certainly cannot replace hygiene in any way. Lastly, the transition from laboratory bench and the challenges thereof will be discussed, from a simple application such as in smeared cheeses to treatment of composite foodstuffs. This will show both possibilities as well as limitations of using phages as bio-control agents in food manufacture.