Inactivation of dairy bacteriophages by thermal and chemical treatments

SUÁREZ, V.; BRIGGILER MARCÓ, M.; PUJATO, S. A.; QUIBERONI, A.

Viruses

Multidisciplinary Digital Publishing Institute (MDPI)

Lugar: Basel; Año: 2019 vol. 11 p. 1 - 28

1999-4915

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 disinfection of surfaces and equipments are strategies usually applied in dairies 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. Also, knowledge concerning to the problematic arisen as consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacture is provided. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.