Biological antimicrobials against Listeria: Phage technology for food safety

In many countries, foods are sprayed with bacteriophages before they are sold. With the help of such natural microorganisms, the risks of severe Listeria outbreaks, as currently witnessed in Germany and the Netherlands, could be significantly reduced. In Canada, the United States, Australia, New Zealand, Israel and Switzerland, the method has been used successfully for years: even during production, meat or sausage products, for example, are treated with a solution of bacteriophages. This kills pathogenic bacteria, such as Listeria, even before they spread. Within the European Union too, the number of countries that use Phageguard L (PGL), as a processing aid in food production, is increasing.

The procedure was developed by a research team from Switzerland, together with the Dutch biotech company Phageguard. An invention that can save lives and, according to Martin Loessner, Professor of Food Microbiology at the Swiss Federal Institute of Technology in Zurich, is highly praised in practice: “Listeria bacteriophages have a fast and extremely precise effect and attack only the harmful pathogens.” This means that the rest of the microflora, ie the totality of all bacteria on a food or in the human body, are left intact.

Bacteriophages occur everywhere in nature. Each phage “tastes” only a single specific bacterium. Once he finds it, the phage sits on the cell wall and pumps its DNA into it. As a result, many new phages form, until the bacterium bursts and releases the new phages. This process is repeated until all bacteria are destroyed. Then the phages disappear too. Therefore, they can be eaten without hesitation, says Loessner: “For the consumer, there are no disadvantages with the use of phages.” Bacteriophages are completely biological and natural.” This conclusion is also reached by the European Food Safety Authority (EFSA).

Article as seen on: Presseportal
Author: Melanie Stinn