No one thinks bacteriophages are the magic solution for all bacteria and foodborne diseases. But could they play a key role as another hurdle for pathogens? Absolutely. And they might have to as superbugs grow in numbers.
“Phages will never be as cheap as soap, hot water and bleach,” says Jason Gill, assistant professor of bacteriophage, biology and microbiology, Texas A&M University, based in College Station, Texas. “The traditional food safety methods will always be mainstays. But as phage products develop, with new products developed based on a reliable cold chain, they can be useful for minimally processed and fermented foods, in particular.”