Stratagies Used to Control Bacteriophages Contamination in Dairy Food and Industry
DOI:
https://doi.org/10.31580/pjmls.v4iSpecial%20Is.1866Keywords:
Bacteriophages, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus delbrueckii, Phage Contamination Sources, Phage control strategies.Abstract
Bacteriophages are the most important cause of fermentation failure in the dairy industry because they are present normally in the environment. These phages spoil the dairy products; thus, phages should be removed from industry to obtain good quality products. This review focuses on the main sources of contamination and strategies to control phage infection in dairy industry. These include: factory design, control of air flow, use of sanitizers, restricted used of recycled products, selection and growth of bacterial cultures, starter rotation, selected media and products organization can limit the number of phages to some extent. Phages are also hazardous for yogurt processing and for this, 3-component yogurt starter were designed to stabilize and improved fermentation process in the presence of phages. Another food refining treatment is the use of live microorganisms to stop or remove pathogenic and/or spoilage bacteria in/on food and it is bacteriophage-based treatment which focus on their mode of action when used for foods i.e., milk and dairy products. Bacteriophages contaminated whey sample, causes problems in cheese plant as separation of whey leads to aerosol-borne phages. Whey proteins or cream used for reprocessing may have thermo-resistant phages. To eliminate this risk, inactivation of phages by thermal treatment, ultraviolet (UV) light irradiation, membrane ?ltration and a combined treatment using membrane ?ltration or UV in combination with thermal treatment, can reduce the phage numbers and growth in whey.
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