APLICACIÓN DE BACTERIÓFAGOS EN ALIMENTOS
Abstract
El riesgo para adquirir una enfermedad de transmisión alimenticia (ETA) se presenta cuando los alimentos son alterados y contaminados por bacterias patógenas; tal evento ocurre por contaminación cruzada a través de la materia prima, el proceso o el trabajador. La lucha contra microorganismos patógenos mediante el uso de bacteriófagos se propuso hace casi 100 años, sin embargo, sólo hasta años recientes recibe la importancia adecuada debido al surgimiento de bacterias resistentes a antibióticos. En la actualidad, diversas compañías biotecnológicas se dedican a la manufactura de productos a base de fagos para combatir las ETA’s. Este campo de investigación y desarrollo tiene un gran potencial en las áreas del biocontrol de alimentos y en la fagoterapia en humanos.
Abstract
The risk of getting a foodborne disease (FBD) occurs when food is altered and contaminated by pathogenic bacteria; such cross-contamination event occurs through the raw materials, process, or the worker. The fight against pathogenic microorganisms through the use of bacteriophages was proposed nearly 100 years ago, however, only until recent years receives proper consideration because of the emergence of bacteria resistant to antibiotics. Currently, several biotech companies engaged in the manufacture of phage-based products to combat FBD. This field of research and development has a great potential in the areas of food biocontrol and phagotherapy in humans.
Palabras clave: bacteriófagos, fagoterapia, biocontrol de alimentos.
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References
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