[go: up one dir, main page]

Toprak et al., 2020 - Google Patents

Application of phage for biocontrol of Salmonella species in food systems

Toprak et al., 2020

View PDF
Document ID
4387756925380025381
Author
Toprak Z
Şanlıbaba P
Publication year
Publication venue
Turkish Journal of Agriculture-Food Science and Technology

External Links

Snippet

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 …
Continue reading at agrifoodscience.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Micro-organisms or materials therefrom
    • A61K35/76—Viruses; Subviral particles; Bacteriophages
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Micro-organisms or materials therefrom
    • A61K35/74—Bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating

Similar Documents

Publication Publication Date Title
O'Sullivan et al. Bacteriophages in food applications: From foe to friend
Wang et al. Characterization of a broad host-spectrum virulent Salmonella bacteriophage fmb-p1 and its application on duck meat
Hudson et al. Bacteriophages as biocontrol agents in food
Cooper A review of current methods using bacteriophages in live animals, food and animal products intended for human consumption
Wang et al. Use of bacteriophages to control Escherichia coli O157: H7 in domestic ruminants, meat products, and fruits and vegetables
Zhang et al. Bacteriophages as antimicrobial agents against major pathogens in swine: a review
CN102596219B (en) Novel bacteriophage and antibacterial composition comprising the same
US9226518B2 (en) Salmonella bacteriophage compositions and uses thereof
JP4083577B2 (en) Bacteriophage compositions useful in food processing to prevent bacterial contamination
Ngene et al. Bacteriophages as Bio-control agent against Food-Borne Pathogen E. coli O157: H7
Sirsat et al. Antimicrobials for foodborne pathogen reduction in organic and natural poultry production
Gummadi Advances in the applications of Bacteriophages and phage products against food-contaminating bacteria.
Strauch et al. Bacteriophages: new tools for safer food?
Asime et al. Isolation of Escherichia coli 0157: H7 from selected food samples sold in local markets in Nigeria
Toprak et al. Application of phage for biocontrol of Salmonella species in food systems
Ricke et al. Bacteriophages for potential food safety applications in organic meat production
Ahmed et al. Bacteriophage therapy revisited
EFSA Panel on Biological Hazards (BIOHAZ) Scientific Opinion on the evaluation of the safety and efficacy of Listex™ P100 for the removal of Listeria monocytogenes surface contamination of raw fish
Carvalho et al. Phages as therapeutic tools to control major foodborne pathogens: Campylobacter and Salmonella
Dülger et al. Use of bacteriophages to improve food safety
Gvaladze Post-harvest application of bacteriophages to reduce Salmonella on poultry products and contact surfaces
Yi Characterization of Salmonella bacteriophages isolated from farm environments for use in decontamination of liquid whole egg
Hakeem et al. Survival and Control of
Cortés et al. Phage therapy in food hygiene
Farooq et al. Bacteriophages as biocontrol agents for foodborne diseases