info:eu-repo/semantics/article
Inactivation of dairy bacteriophages by thermal and chemical treatments
Date
2019-05Registration in:
Briggiler Marcó, Mariángeles; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan; Pujato, Silvina; Inactivation of dairy bacteriophages by thermal and chemical treatments; MDPI AG; Viruses; 11; 5; 5-2019; 1-28
1999-4915
CONICET Digital
CONICET
Author
Briggiler Marcó, Mariángeles
Suárez, Viviana Beatriz
Quiberoni, Andrea del Lujan
Pujato, Silvina
Abstract
This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.