Firaol Bekele Bayecha*

Application of Phage Therapy in Foods of Animal Origin

*Corresponding Author: Firaol Bekele Bayecha, Haramaya University College of Veterinary Medicine, Ethiopia.

Received: April 27, 2021; Published: June 05, 2021

In the world people purchase and consume different types of animal source food products by considering these products is safe and free from any microbial agents which cause disease. But, every year, thousands of people get sick and loss their life due to different types of foodborne pathogens spread through foods [1].

References

1. CDC (Center for Disease Control and Prevention). “Estimates of Foodborne Illness in the United States” (2011).
2. , et al. “The effect of high pressure processing on nutritional value and quality attributes of Cucumismelo’’. Innovative Food Science and Emerging Technology 9 (2008): 196-200.
3. Bajovic B., et al. “Quality considerations with high pressure processing of fresh and value added meat products”. Meat Science 9 (2012): 280-289.
4. Alberts B., et al. “Conservative site-specific recombination can reversibly rearrange DNA”. In Molecular biology of the cell (4^th Edition). New York, NY: Garland Science (2002).
5. Mandal S., et al. “Challenges and future prospects of antibiotic therapy: from peptides to phages utilization”. Frontiers in Pharmacology 5 (2014): 105.

Citation

Citation: Firaol Bekele Bayecha. “Application of Phage Therapy in Foods of Animal Origin". Acta Scientific Veterinary Sciences 3.7 (2021): 16.

Copyright

Copyright: © 2021 Firaol Bekele Bayecha. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.