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10.1007/s13197-015-1996-8 http://scihub22266oqcxt.onion/10.1007/s13197-015-1996-8 C4984715!4984715!27570260     free     free     free       J+Food+Sci+Technol 2016 ; 53 (3): 1355-62 Nephropedia Template TP {{tp|p=27570260|t=2016. Bacteriophage biocontrol of foodborne pathogens |pdf=|usr=}}{{27570260}} gab.com Text Bacteriophage biocontrol of foodborne pathogens JO: J Food Sci Technol http://www.kidney.de/pget.php?&tw=1&pmid=27570260 #FOAvip Bacteriophages are viruses that only infect bacterial cells. Phages are categorized based on the type of their life cycle, the lytic cycle cause lysis of the bacterium with the release of multiple phage particles where as in lysogenic phase the phage DNA is incorporated into the bacterial genome. Lysogeny does not result in lysis of the host. Lytic phages have several potential applications in the food industry as biocontrol agents, biopreservatives and as tools for detecting pathogens. They have also been proposed as alternatives to antibiotics in animal health. Two unique features of phage relevant for food safety are that they are harmless to mammalian cells and high host specificity, keeping the natural microbiota undisturbed. However, the recent approval of bacteriophages as food additives has opened the discussion about ?edible viruses?. This article reviews in detail the application of phages for the control of foodborne pathogens in a process known as ?biocontrol?. Twit Text FOAVip Bacteriophage biocontrol of foodborne pathogens ????J Food Sci Technol http://www.kidney.de/pget.php?&tw=1&pmid=27570260 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=27570260 #FOAvip English Wikipedia <ref>{{Cite pmid|27570260}}</ref> Bacteriophage biocontrol of foodborne pathogens #MMPMID27570260 Kazi M; Annapure US J Food Sci Technol 2016[Mar]; 53 (3): 1355-62 PMID27570260show ga Bacteriophages are viruses that only infect bacterial cells. Phages are categorized based on the type of their life cycle, the lytic cycle cause lysis of the bacterium with the release of multiple phage particles where as in lysogenic phase the phage DNA is incorporated into the bacterial genome. Lysogeny does not result in lysis of the host. Lytic phages have several potential applications in the food industry as biocontrol agents, biopreservatives and as tools for detecting pathogens. They have also been proposed as alternatives to antibiotics in animal health. Two unique features of phage relevant for food safety are that they are harmless to mammalian cells and high host specificity, keeping the natural microbiota undisturbed. However, the recent approval of bacteriophages as food additives has opened the discussion about ?edible viruses?. This article reviews in detail the application of phages for the control of foodborne pathogens in a process known as ?biocontrol?. äBacteriophage biocontrol of foodborne pathogens (epmc).pdf DeepDyve Pubget Overpricing