Development of a high-throughput method to screen micro-organisms exhibiting anti-Salmonella activity

International audienc

Development of a high-throughput method to screen micro-organisms exhibiting anti-Salmonella activity

International audienc

Identification of anti-Salmonella bacterial strains by a high-throughput screening method

International audienc

Caractérisation de l’activité anti-Salmonella de bactéries lactiques par exploitation de ressources dans un contexte laitier

International audienc

Caractérisation de l’activité anti-Salmonella d’isolats laitiers du genre Aerococcus

International audienc

Potential of lactic acid bacteria to interact with Salmonella through nutritional competition in dairy-like media

International audienc

Impact of phages on the dynamics and metabolism of a model microbial community inspired from a fermented beverage

International audienc

Anti-Salmonella bacteriophages for insuring the safety of soft cheeses

International audienc

Salmonella phage diversity in French dairy farms and their potential as biocontrol agents

International audienc

Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain?

International audienceControlling the presence of pathogenic bacteria, such as Salmonella sp., in dairy products production is a burning issue since contamination with Salmonella can occur at any stage of the production chain. The use of Salmonella-phages applied as control agents has gained considerable interest. Nonetheless, Salmonella-phage applications specifically intended for ensuring the safety of dairy products are scarce. This review identifies recent advances in the use of Salmonella-phages that are or could be applied along the dairy food chain, in a farm-to-fork approach. Salmonella-phages can be promising tools to reduce the shedding of Salmonella in cattle, and to reduce and control Salmonella occurrence in postharvest food (such as food additives), and in food processing facilities (such as biosanitizing agents). These control measures, combined with existing methods and other biocontrol agents, constitute new opportunities to reduce Salmonella occurrence along the dairy food production, and consequently to alleviate the risk of Salmonella contamination in dairy products