Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry
Food contamination by pathogenic and spoilage bacteria causes approximately 47 million cases of foodborne diseases in the United States and leads to tons of food spoilage, worsening the food loss situation worldwide. In addition, conventional preservation treatments implemented in the food industry...
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MDPI AG
2025-04-01
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| Online Access: | https://www.mdpi.com/1999-4915/17/4/564 |
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| author | Maryoris E. Soto Lopez Fernando Mendoza-Corvis Jose Jorge Salgado-Behaine Ana M. Hernandez-Arteaga Víctor González-Peña Andrés M. Burgos-Rivero Derrick Cortessi Pedro M. P. Vidigal Omar Pérez-Sierra |
| author_facet | Maryoris E. Soto Lopez Fernando Mendoza-Corvis Jose Jorge Salgado-Behaine Ana M. Hernandez-Arteaga Víctor González-Peña Andrés M. Burgos-Rivero Derrick Cortessi Pedro M. P. Vidigal Omar Pérez-Sierra |
| author_sort | Maryoris E. Soto Lopez |
| collection | DOAJ |
| description | Food contamination by pathogenic and spoilage bacteria causes approximately 47 million cases of foodborne diseases in the United States and leads to tons of food spoilage, worsening the food loss situation worldwide. In addition, conventional preservation treatments implemented in the food industry decrease food’s nutritional and organoleptic quality. Therefore, there is a need for new alternatives to counteract food contamination without altering its characteristics. Endolysins are a promising strategy due to their unique properties, such as host specificity, synergism with other antibacterial agents, mode of action, and low probability of resistance development. These characteristics differentiate them from other antibacterial agents used in the food industry. Endolysins are enzymes produced by bacteriophages during the process of bacterial infection and lysis. This review describes the advances related to endolysin application systems in food, considering their potential for food safety and an overview of the application conditions according to the type of food and bacteria to be controlled. We also highlight the need for new studies on endolysin encapsulation and prolongation of the action time in cases of outbreaks that allow obtaining key information to improve the application of endolysins in different food matrices during food processing and storage |
| format | Article |
| id | doaj-art-485409fc74e94533bdbc90e48816b2ee |
| institution | DOAJ |
| issn | 1999-4915 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Viruses |
| spelling | doaj-art-485409fc74e94533bdbc90e48816b2ee2025-08-20T03:13:48ZengMDPI AGViruses1999-49152025-04-0117456410.3390/v17040564Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food IndustryMaryoris E. Soto Lopez0Fernando Mendoza-Corvis1Jose Jorge Salgado-Behaine2Ana M. Hernandez-Arteaga3Víctor González-Peña4Andrés M. Burgos-Rivero5Derrick Cortessi6Pedro M. P. Vidigal7Omar Pérez-Sierra8Grupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaGrupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaGrupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaGrupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaGrupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaGrupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaAnimal and Dairy Sciences Department, University of Wisconsin-Madison (UW-Madison), Madison, WI 53706-1205, USAAnimal and Dairy Sciences Department, University of Wisconsin-Madison (UW-Madison), Madison, WI 53706-1205, USAGrupo de Investigación en Propiedades y Procesos Alimentarios—GIPPAL, Departamento de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Córdoba, Carrera 6 N° 76-103, Código, Montería 230002, ColombiaFood contamination by pathogenic and spoilage bacteria causes approximately 47 million cases of foodborne diseases in the United States and leads to tons of food spoilage, worsening the food loss situation worldwide. In addition, conventional preservation treatments implemented in the food industry decrease food’s nutritional and organoleptic quality. Therefore, there is a need for new alternatives to counteract food contamination without altering its characteristics. Endolysins are a promising strategy due to their unique properties, such as host specificity, synergism with other antibacterial agents, mode of action, and low probability of resistance development. These characteristics differentiate them from other antibacterial agents used in the food industry. Endolysins are enzymes produced by bacteriophages during the process of bacterial infection and lysis. This review describes the advances related to endolysin application systems in food, considering their potential for food safety and an overview of the application conditions according to the type of food and bacteria to be controlled. We also highlight the need for new studies on endolysin encapsulation and prolongation of the action time in cases of outbreaks that allow obtaining key information to improve the application of endolysins in different food matrices during food processing and storagehttps://www.mdpi.com/1999-4915/17/4/564bacteriophagesendolysinsbiocontrolantibacterial agentsbacterial lysisphage enzymes |
| spellingShingle | Maryoris E. Soto Lopez Fernando Mendoza-Corvis Jose Jorge Salgado-Behaine Ana M. Hernandez-Arteaga Víctor González-Peña Andrés M. Burgos-Rivero Derrick Cortessi Pedro M. P. Vidigal Omar Pérez-Sierra Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry Viruses bacteriophages endolysins biocontrol antibacterial agents bacterial lysis phage enzymes |
| title | Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry |
| title_full | Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry |
| title_fullStr | Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry |
| title_full_unstemmed | Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry |
| title_short | Phage Endolysins as an Alternative Biocontrol Strategy for Pathogenic and Spoilage Microorganisms in the Food Industry |
| title_sort | phage endolysins as an alternative biocontrol strategy for pathogenic and spoilage microorganisms in the food industry |
| topic | bacteriophages endolysins biocontrol antibacterial agents bacterial lysis phage enzymes |
| url | https://www.mdpi.com/1999-4915/17/4/564 |
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