EFSA evaluates bacteriophages

The European Food Safety Authority (EFSA) was asked by the European Commission to provide advice on the use of bacteriophages on food of animal origin. In particular, it was asked to describe the mode of action A sequence of events, identified by research, which explains an observed effect of bacteriophages on food of animal origin (be it carcasses, meat and dairy products), and also if these have a continuous action in the final food.

EFSA’s BIOHAZ Panel (Biological Hazards) concluded that some bacteriophages, under specific conditions, have been demonstrated to be very effective in the targeted elimination of specific pathogens from meat, milk and products thereof. The Panel, however, could not conclude whether bacteriophages can protect against bacteria in case the food becomes re-contaminated.

The BIOHAZ Panel noted that bacteriophages infect specific hosts, and that these are generally limited to some bacterial species A subdivision of the genus, a species is a group of closely related and similar-looking organisms; for example, in the case of Homo sapiens (humans), the second part of the name (sapiens) represents the species or strains. Bacteriophages occur in nature, have a broad range of habitats and may be isolated in considerable numbers from meat, milk and derived products. While bacteriophages replicate best on growing bacterial cells, they have also been shown to reproduce on those cells which are not in a growing phase.

The Panel also noted that some mutants which become insensitive to bacteriophages might exist in the populations of target bacteria. The frequency of these mutations and their consequences are likely to vary according to the specific bacteriophage, the mode of application and the bacteria concerned.

Regarding the length of their effect in the final product, the BIOHAZ Panel noted that bacteriophages behave as inert particles in the environment and tend to persist longer than their hosts. However, their long-term antibacterial activity is compromised on dry surfaces. Also, the persistence Persistence refers to the ability of harmful organisms like bacteria to survive and thrive despite regular cleaning and disinfection efforts, potentially lingering in hidden places for months or even years in food varies with each bacteriophage, and with the conditions of application, including dose The total amount of a substance (e.g. a chemical or nutrient) given to, consumed or absorbed by an individual organism, population or ecosystem, and physical and chemical factors associated with the food (e.g. pH, moisture levels etc..). For instance, refrigeration temperatures enhance persistence of bacteriophages on the surface of meat and on/in dairy products.

EFSA’s BIOHAZ Panel finally recommended that in order to further assess the persistence of bacteriophages in foods and their ability to prevent recontamination with bacterial pathogens, research for specific combinations of bacteriophages, pathogens and foods should be encouraged.

• The use and mode of action of bacteriophages in food production - Endorsed for public consultation 22 January 2009 - Public consultation 30 January – 6 March 2009