Bacteriophages in the Control of Food- and Waterborne Pathogens / Edition 1

by Parviz M. Sabour, Mansel W. Griffiths

Overview

As food- and waterborne pathogens become increasingly resistant to antibiotics, researchers are turning to bacteriophages as an alternative to keep our food and water supplies safe. This timely book provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.

Product Details

ISBN-13:	9781555815028
Publisher:	ASM Press
Publication date:	08/18/2010
Pages:	364
Product dimensions:	7.10(w) x 10.10(h) x 0.90(d)

Table of Contents

Table of Contents

1. Implications of Antimicrobial Agents as Therapeutics and Growth Promoters in Food Animal Production, Patrick Boerlin

2. Introduction to Bacteriophage Biology and Diversity, Pieter-Jan Ceyssens and Rob Lavigne

3. Phage-Based Methods for the Detection of Bacterial Pathogens, Mansel W. Griffiths

4. Application of Bacteriophages To Control Pathogens in Food Animal Production, Lawrence D. Goodridge

5. Bacteriophages for Control of Phytopathogens in Food Production Systems, Antonet M. Svircev, Alan J. Castle, and Susan M. Lehman

6. Potential Use of Bacteriophages as Indicators of Water Quality and Wastewater Treatment Processes, Francisco Lucena and Juan Jofre

7. Application of Bacteriophages To Control Pathogenic and Spoilage Bacteria in Food Processing and Distribution, J. Andrew Hudson, Lynn McIntyre, and Craig Billington

8. Bacteriophage Lytic Enzymes as Antimicrobials, Caren J. Stark, Richard P. Bonocora, James T. Hoopes, and Daniel C. Nelson

9. Lysogenic Conversion in Bacteria of Importance to the Food Industry, Marcin £oœ, John Kuzio, Michael R. McConnell, Andrew M. Kropinski, Grzegorz Wêgrzyn, and Gail E. Christie

10. Bacteriophages in Industrial Food Processing: Incidence and Control in Industrial Fermentation, Simon Labrie and Sylvain Moineau

11. Practical and Theoretical Considerations for the Use of Bacteriophages in Food Systems, Jason J. Gill

12. Encapsulation and Controlled Release of Bacteriophages for Food Animal Production, Qi Wang and Parviz M. Sabour

13. Application of Bacteriophages for Control of Infectious Diseases in Aquaculture, Toshihiro Nakai

14. Control of Bacterial Diarrhea with Phages: Coverage and Safety Issues in Bacteriophage Therapy, Harald Brüssow

15. Industrial and Regulatory Issues in Bacteriophage Applications in Food Production and Processing, Alexander Sulakvelidze and Gary R. Pasternack

Editorial Reviews

Reviewer: Rebecca T. Horvat, PhD, D (ABMM) (University of Kansas Medical Center)
Description: This is a unique, comprehensive overview of how bacteriophages can be used to control the growth of deleterious bacteria. Chapters focus principally on the use of phages in agriculture and food safety as an alternative to chemicals, including antibiotics.
Purpose: This book covers the basic scientific information available on phage biology including the life cycle in the bacterial hosts. It also details the processes needed to introduce phages into animal, plant, and environmental situations to prevent damaging bacterial growth. This should lead to further study in these areas and possibly provide an alternative to current methods used to prevent bacterial spoilage.
Audience: The primary audience for this book includes agricultural and environmental scientists working on the detection and prevention of harmful bacteria in food and environment that could cause infections in humans. It is written at the level of laboratory scientists researching the potential of phage therapy. The authors work in laboratories worldwide and actively study phages as a means to detect and destroy harmful bacteria.
Features: The book notes that bacteriophages are present in the environment at very high levels and naturally act to eliminate bacteria in a number of different environments such as water, soil, and plants. The use of these unique "bacterial viruses" as agents to control spoilage in food, illness from contaminated foods, and as bioindicators in water is an interesting concept with much potential for growth. The key to preventing foodborne and environmental illnesses is to eliminate bacteria responsible for the illness in humans. Thus, many of the studies determine the ability of phages to abolish bacteria such as Salmonella, Listeria and E.coli O157 in all stages of food production. Others consider using phages as an indicator of water quality in wastewater treatment plants. The book also notes the numerous obstacles and additional information needed before the use of phages in these settings could safely be used. These issues involve regulatory approval, investigation of raw material needed to grow the phages, and the stability of the preparations.
Assessment: This is a well-written book with valuable information about a unique field of study that would be useful to pharmaceutical companies as well as agriculture and public health scientists.

Doody Reviews

Reviewer: Rebecca T. Horvat, PhD, D (ABMM)(University of Kansas Medical Center)
Description: This is a unique, comprehensive overview of how bacteriophages can be used to control the growth of deleterious bacteria. Chapters focus principally on the use of phages in agriculture and food safety as an alternative to chemicals, including antibiotics.
Purpose: This book covers the basic scientific information available on phage biology including the life cycle in the bacterial hosts. It also details the processes needed to introduce phages into animal, plant, and environmental situations to prevent damaging bacterial growth. This should lead to further study in these areas and possibly provide an alternative to current methods used to prevent bacterial spoilage.
Audience: The primary audience for this book includes agricultural and environmental scientists working on the detection and prevention of harmful bacteria in food and environment that could cause infections in humans. It is written at the level of laboratory scientists researching the potential of phage therapy. The authors work in laboratories worldwide and actively study phages as a means to detect and destroy harmful bacteria.
Features: The book notes that bacteriophages are present in the environment at very high levels and naturally act to eliminate bacteria in a number of different environments such as water, soil, and plants. The use of these unique "bacterial viruses" as agents to control spoilage in food, illness from contaminated foods, and as bioindicators in water is an interesting concept with much potential for growth. The key to preventing foodborne and environmental illnesses is to eliminate bacteria responsible for the illness in humans. Thus, many of the studies determine the ability of phages to abolish bacteria such as Salmonella, Listeria and E.coli O157 in all stages of food production. Others consider using phages as an indicator of water quality in wastewater treatment plants. The book also notes the numerous obstacles and additional information needed before the use of phages in these settings could safely be used. These issues involve regulatory approval, investigation of raw material needed to grow the phages, and the stability of the preparations.
Assessment: This is a well-written book with valuable information about a unique field of study that would be useful to pharmaceutical companies as well as agriculture and public health scientists.

Doody's Review Service