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Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Instituto de Lactología Industrial (Universidad Nacional del Litoral—Consejo Nacional de Investigaciones Científicas y Técnicas), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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Viruses 2019, 11(5), 480; https://doi.org/10.3390/v11050480
Received: 7 May 2019 / Accepted: 22 May 2019 / Published: 25 May 2019
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 the disinfection of surfaces and equipment are strategies usually applied in dairy 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 upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested. View Full-Text
Keywords: lactic acid bacteria; phage infection; dairy industry; thermal treatments; biocides lactic acid bacteria; phage infection; dairy industry; thermal treatments; biocides
MDPI and ACS Style

Marcó, M.B.; Suárez, V.B.; Quiberoni, A.; Pujato, S.A. Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments. Viruses 2019, 11, 480.

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