Bacteriophage-mediated control of pre- and post-harvest produce quality and safety

Foodborne illness and spoilage of produce due to bacterial contamination continues to be a serious issue in the agricultural and food industries. Fresh produce is especially of concern because it is minimally processed and exposed to many potential sources of contamination throughout the growing and harvesting seasons. Although there are currently a variety of strategies of biocontrol against bacterial pathogens, the development of antibiotic resistant strains counteracts their efficacy, and consumers seek more natural alternatives to chemical sanitizers. As such, there is an increasing demand for more effective, naturally sourced antimicrobial agents. The application of bacteriophages to food products has been proposed as a novel mechanism to eradicate bacterial growth on produce. Bacteriophages are ideal due to their selectivity, safety, stability, and ease of use. Several bacteriophage products have already been approved for commercial use on crops as well as the fruits and vegetables they produce. This paper provides an overview of recent studies that experimentally evaluate the application of bacteriophages as a method of both pre- and post-harvest reduction of pathogen growth on fresh produce. The benefits and drawbacks of bacteriophage application to food products are discussed to consider the viability of this solution. It can be concluded that bacteriophages are a practical option to increase food safety and diminish food waste.