The use of bacteriophages to control and detect pathogens in the dairy industry
Volume: 73, Issue: 1, Pages: 1 - 11
Published: Sep 2, 2019
Abstract
Dairy products are susceptible to bacterial contamination during both primary production and the processing stages. Pasteurisation and high hydrostatic pressure are used to eliminate bacteria from milk; however, some heat‐tolerant pathogens and bacterial spores may survive these processes. Bacteriophages (phages) are viruses that infect and lyse specific bacteria. These or their encoded proteins may be exploited for pathogen biocontrol in milk...
Paper Details
Title
The use of bacteriophages to control and detect pathogens in the dairy industry
Published Date
Sep 2, 2019
Volume
73
Issue
1
Pages
1 - 11
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