Application of Phage-Based Biocontrol Strategies to Reduce Foodborne Pathogens of Animal Origin Foods in HACCP System: A Review
CAO Zhen-hui，HU Da-yong，JIN Li-ji，XU Yong-ping，LI Shu-ying，CAO Fang，LI Xiao-yu，YANG Yang，ZHANG Jian-cheng
1. School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China；
2. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China；
3. Baicheng Animal Health Inspection Institution, Baicheng 137000, China；
4. Engineering Research Center for Food Safety Guarantee Technology of Animal Origin, Ministry of Education, Dalian University of
Technology, Dalian 116600, China；5. Post-Doctoral Research Workstation, SEM Bio-Engineering Technology Co. Ltd., Dalian
116600, China
Abstract：Foodborne diseases are a growing public health problem worldwide. During the production process, foods of animal
origin may be polluted by foodborne pathogens at pre- and post-slaughter stages. Consequently, these stages are the critical
control points of HACCP. Recently, bacteriophages (phages) are of increasing interest as an antibacterial agent. Here, we review
the current literature and status of phage based strategies aimed at reducing the presence of foodborne pathogens during the
production of animal-origin foods, in an attempt to establish a scientific basis for the application of phages to improve the safety
of foods of animal origin.
2012, Vol. 26 
