Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

MARCÓ, MARIÁNGELES BRIGGILER; SUÁREZ, VIVIANA B.; QUIBERONI, ANDREA; PUJATO, SILVINA A.

Viruses

MDPI

Año: 2019 vol. 11

This article provides information on the characteristics of diverse phages of lactic acidbacteria and highlights the incidence of their presence in dierent dairy fermentations. As it is known,thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipmentare strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this reviewmainly focuses on the existing data about the resistance against thermal treatments and sanitizersusually used in the dairy industry worldwide, and the dierences found among bacteriophages ofdiverse genera are remarked upon. Also, we provide information concerning the problems that havearisen as a consequence of the potential presence of bacteriophages in cheese whey powder andderivatives when they are added in fermented dairy product manufacturing. Finally, some importantconclusions on each topic are marked and checkpoints to be considered are suggested.