title: Phage approved in food, why not as a therapeutic?
abstract: Bacterial resistance is not only restricted to human infections but is also a major problem in food. With the marked decrease in produced antimicrobials, the world is now reassessing bacteriophages. In 2006, ListShield™ received the US FDA approval for using phage in food. Nevertheless, regulatory approval of phage-based therapeutics is still facing many challenges. This review highlights the use of bacteriophages as biocontrol agents in the food industry. It also focuses on the challenges still facing the regulatory approval of phage-based therapeutics and the proposed approaches to overcome such challenges.
authors.affiliation: Novel Diagnostics and Therapeutics Research Group, YJ-Science and Technology Research Centre, School of Sciences and Engineering, The American University in Cairo, AUC Avenue, SSE 1184, P.O. Box 74, New Cairo, 11835, Egypt .
authors.forename: Wessam A
authors.initials: WA
authors.lastname: Sarhan
authors.forename: Hassan M E
authors.initials: HM
authors.lastname: Azzazy
mesh_terms: D001419:Bacteria / Q000821:virology*; D001424:Bacterial Infections / Q000628:therapy*; D001435:Bacteriophages / Q000254:growth & development*; D001691:Biological Therapy / Q000379:methods*; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000628:therapy*; D006801:Humans
keywords: bacterial resistance; bacteriophages; food biocontrol products; phage therapy