The Role of Active Packaging in the Defense Against Foodborne Pathogens with Particular Attention to Bacteriophages

Abstract

The increasing demand for food safety and the need to combat emerging foodborne pathogens have driven the development of innovative packaging solutions. Active packaging, particularly those incorporating antimicrobial agents, has emerged as a promising approach to enhance food preservation and safety. Among these agents, bacteriophages (phages) have gained significant attention due to their specificity, efficacy, and natural origin. This manuscript explores the role of active packaging in protecting against foodborne pathogens, with a particular focus on bacteriophages. The review overviews recent advances in antimicrobials in food packaging, followed by a detailed discussion of bacteriophages, including their classification, mode of action, multidisciplinary applications, and their use as antimicrobial agents in active food packaging. The manuscript also highlights commercially available bacteriophage-based products and addresses the challenges and limitations associated with their integration into packaging materials. Despite their potential, issues such as stability, regulatory hurdles, and consumer acceptance remain critical considerations. In conclusion, bacteriophages represent a promising tool in active packaging for enhancing food safety, but further research and innovation are needed to overcome existing barriers and fully realize their potential in the food industry.

Keywords: active food packaging; antimicrobials; food safety; phage therapy.

Figure 1

(a) Antimicrobial activity of the CNF-based films against L. monocytogenes, E. coli, and Aspergillus flavus. (b) SEM images of microorganisms treated with the CNF-based films. Adapted with permission from [39].

Figure 2

Classification, host, and examples of bacteriophages.

Figure 3

Schematic illustrations of the bacteriophage applications in various fields.

Figure 4

Diagram illustrating the basic idea of reporter phage-based detection of target pathogenic bacteria [105].

Figure 5

(a) The covalent bonding between the T4 phage and the functional group of the films and (b) phages added film for meat packaging applications [107].

Figure 6

(A) Gelatine-coated cheeses and (B) film with a film-forming solution with different bacteriophage concentrations 1. Control (gelatine coating); 2. Gelatine coating or film prepared with a film-forming solution with a bacteriophage concentration of 1.75 × 10⁸ PFU/mL (GF1); 3. 1.16 × 10⁸ PFU/mL (GF2); 4. 6.35 × 10⁷ PFU/mL (GF3). Investigation of phage addition on S. aureus growth in cheese samples: (C) immersion of cheese pieces in the bacteriophage’s liquid medium at three different concentrations (GF1, GF2 and GF3), (D) coating the cheese samples with the film-forming solution at three different concentrations (GF1, GF2 and GF3), and (E) wrapping the cheese pieces with the dried films at three different concentrations (GF1, GF2 and GF3) [108].