Gıda teknolojilerinde inovatif bir yaklaşım olarak “Bakteriyofajlar”

Year 2021, Issue: 27, 6 - 16, 30.11.2021

Yağmur Küçükduman , Rumeysa Bayrak Eda Esmer Pervin Başaran

https://doi.org/10.31590/ejosat.832904

Cited By: 1

Abstract

Gıda üretim zincirinde kontamine olmuş gıdalardaki patojenik mikroorganizmaların antibiyotiklere direnç göstermeye başlaması, Avrupa’da ve ABD’de hayvan beslemede antibiyotik kullanımına yasal sınırlamaların getirilmesi ve bunun yanısıra tüketicilerin de kimyasal kontaminasyon içermeyen ürün talepleri doğrultusunda gıdaların patojenlerden arındırılmasında alternatif kontrol yöntemlerine gereksinim duyulmaktadır. Son yıllarda canlı mikrobiyal hücreleri enfekte eden virüsler olarak tanımlanan fajlar, tarım ve gıda sektöründe farklı amaçlarla ticarileştirilmeye başlanmıştır. Gıdalarda patojenlerin yok edilmesinde genel olarak “çiftlikten sofraya” kadar tüm gıda zinciri aşamalarında uygulanabilmektedir. Bakteriyofajlar, özellikle gıda endüstrisinde ekipman ve temas yüzeylerinin dezenfeksiyonu (biyosanitasyon), kolay bozulabilir gıdalarda doğal koruyucu olarak kullanılarak, ürünün raf ömrünün uzatılması (biyokoruma) ve çiğ süt, et ve taze gıdalarda dekontaminasyon (biyokontrol) amacıyla kullanılabilmektedir. Antibiyotik alternatifi olarak hayvan ve bitki yetiştiriciliğinde terapötik amaçlı kullanılmasının yanı sıra, gıda endüstrisindeki temel problemlerden biri olan biyofilm oluşumunu önleme ve elimine etmede, patojen bakterilerin hızlı tespitinde kullanılması konusunda yoğun araştırmalar devam etmektedir. Bakteriyofaj uygulamaları, Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, Pseudomonas spp. ve Salmonella spp. gibi gıda kaynaklı patojenler üzerine yoğunlaşmıştır. Fajın gıda güvenliğiyle ilgili iki benzersiz özelliği arasında, hayvan ile bitki hücrelerine ve doğal mikrobiyotaya zarar vermemeleri sıralanabilmektedir. Fajların konakçılarına özgü özellikleri, sadece sınırlı sayıda bakteri suşunu enfekte edebilmeleri açısından bir dezavantaj olarak değerlendirilmektedir. Buna ek olarak çevresel faktörlerden (ultraviyole (UV) ışınları, sıcaklık ve nem dalgalanmaları, bitki koruması için kullanılan kimyasalların kalıntıları gibi) etkilenebilir olması faj uygulamasında çeşitli zorluklar yaratmaktadır. Bu derlemede, son yıllarda inovatif bir yaklaşım olarak değerlendirilen bakteriyofajların ticarileştirilme süreci, tarım ve gıda alanlarındaki uygulamalarının avantaj ve dezavantajları detaylı olarak incelenerek, hasat öncesi ve hasat sonrası gıda işlemede kullanılabilirliği değerlendirilmektedir.

Keywords

Virüs, Bakteriyofaj, Faj Terapisi, Gıda Teknolojisi, Biyofilm, Biyoajan

"Bacteriophages" as an Innovative Approach in Food Technologies

Abstract

In line with the resistance of pathogenic microorganisms in contaminated foods to antibiotics in the food production chain, the imposition of legal restrictions on the use of antibiotics in animal nutrition in Europe and the USA, and the demand of consumers for products that do not contain chemical contamination, alternative control methods are required for the decontamination of foods from pathogens. Phages, defined as viruses that infect living microbial cells in recent years, have started to be commercialized for different purposes in the agriculture and food industry. It can generally be applied at all stages of the food chain from "farm to table" in the destruction of pathogens in foods. Bacteriophages, especially in the food industry, can be used for disinfection of equipment and contact surfaces (biosanitation), using as natural preservatives in perishable foods, extending the shelf life of the product (bioprotection), and decontamination (biocontrol) in raw milk, meat, and fresh foods. In addition to its therapeutic use in animal and plant breeding as an alternative to antibiotics, intensive research continues on its use in the prevention and elimination of biofilm formation, one of the main problems in the food industry, and rapid detection of pathogenic bacteria. Bacteriophage applications have focused on foodborne pathogens such as Listeria monocytogenes, Escherichia coli O157: H7, Staphylococcus aureus, Pseudomonas spp. and Salmonella spp. Two unique characteristics of phage regarding food safety are that they do not damage animal and plant cells and do not harm the natural microbiota. The characteristics of phages specific to their hosts are seen as a disadvantage in that they can only infect a limited number of bacterial strains. Besides, being easily affected by environmental factors (such as ultraviolet (UV) rays, temperature, and humidity fluctuations, and chemical agent residues used for plant protection) that creates various difficulties in phage application. In this review, it is aimed at a different perspective by examining the advantages and disadvantages of the applications of bacteriophages in agriculture and food fields, which have been considered as an innovative approach in recent years.

Keywords

Virus, Bacteriophage, Phage Therapy, Food Technology, Biofilm, Bioagent

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