Akademik Veri Yönetim Sistemi
V. International Joint Science Congress of Materials and Polymers, Burdur, Türkiye, 29 Eylül - 01 Ekim 2021, ss.94, (Özet Bildiri)
Nowadays, antibiotics are preferred in the protection of human and animal health, especially in the treatment of
infectious diseases. Long-term consumption of animal products containing antibiotic residues cause
microorganisms to develop resistance to antibiotics and this situation poses a threat to human health. The use of
bacteriophages, which are defined as viruses that infect bacteria and are approximately 50 times smaller than
bacteria, as bioprotective agents in food systems is one of the alternative approaches to the use of antibiotics.
For this purpose, some commercial phage formulations like EcoShield, ListShield, SalmFresh can be used to
prevent the growth of pathogenic bacteria such as Escherichia coli, Listeria monocytogenes, Salmonella
enterica, in meat, fresh fruit, vegetables and dairy products. Milk has an important place in the adequate and
balanced nutrition of people due to its protein, carbohydrate, fat, mineral substances and vitamins in its
composition. Besides the milk, with its nutrients, high water content and approximately neutral pH value, is a
suitable environment for the growth of microorganisms. Some researches have been carried out on the use of
bacteriophages in the control of pathogenic bacteria in milk and dairy products. In this review, it is aimed to
give information about the properties, stability and usage possibilities of bacteriophages as antimicrobial agents
in milk and dairy products.