ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
V.B. Hemalata1, Ajay Kumar Oli2 and D.B.M. Virupakshaiah3
1Department of Biotechnology, Basaveshwar Engineering College, Bagalkot – 587 103, Karnataka-India.
2Department of Basic Science, SDM Research Institute for Biomedical Sciences, Dharwad – 580 009 Karnataka, India.
3Department of Microbiology, Davangere University, Davangere – 577 007 Karnataka, India.
J Pure Appl Microbiol. 2020;14(3):2115-2128 | Article Number: 6292 | © The Author(s). 2020
Received: 29/04/2020 | Accepted: 19/09/2020 | Published: 29/09/2020

Phage acts as a bio-controlling agent to overcome chemical supplement in the treatment food pathogens. Bacterial pathogens mainly cause food borne diseases; these are harmful to human health and also threat to nutritional economy. Due to aggregating in the multidrug resistance among the pathogens, the conventional methods for food safety are drawn in the use of chemicals and causes toxicity. In our present study, the P. aeruginosa isolates were determined from food samples on specific Cetrimide agar and a specific phage was isolated against the strain. The microbial enumeration growth was carried out on meat samples. The preservative activity was performed on banana samples. The present phage has indicated a prominent agent in enumeration of microbial growth against meat and mutton samples. It also showed a quality preservative for storage in banana samples. The potential advantage of using phage is their specificity and ability to multiply; hence, it can be used in food safety and provide a natural alternative to conventional synthetic preservatives used in food industries. The phage has ability in decreasing the growth microbes in food samples and long storage as preservative in fruits.


Bacteriophages, Biocontrol, Preservatives, Pseudomonas aeruginosa, Food safety

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© The Author(s) 2020. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.