ScholarWorks@중앙대학교

초록

Seafood safety is increasingly threatened by bacterial contamination, biofilm formation, and increasing antimicrobial resistance. Conventional methods such as refrigeration, chemical preservatives, and antibiotics often fail to effectively eliminate resilient pathogens, including Listeria monocytogenes, Vibrio spp., and Salmonella spp., necessitating alternative strategies. Bacteriophages have emerged as a promising biocontrol approach due to their high specificity and biofilm penetration, as well as their minimal impact on beneficial microbiota. This review explores the diverse applications of bacteriophages in seafood safety, including direct surface treatments, bacteriophage-embedded packaging, and pre-harvest interventions in aquaculture. Additionally, phage biocontrol in combination with natural antimicrobials, quorum sensing inhibitors, and advanced processing technologies, such as high-pressure processing, cold plasma, and plasma-activated water, is examined for enhanced reduction or elimination of pathogenic bacteria. Advances in genetic engineering have further expanded phage efficacy, enabling host range modification, improved stability, and increased bactericidal activity. The commercialization of phage biocontrol, however, faces challenges related to bacterial resistance, regulatory barriers, and variations in environmental conditions affecting phage stability. Despite these limitations, bacteriophages present a sustainable and environmentally friendly alternative to chemical preservatives and antibiotics, aligning with consumer demand for natural food safety solutions. Future research should focus on optimizing phage formulations, improving delivery systems, and establishing globally harmonized regulations to facilitate the widespread adoption of bacteriophages in seafood processing. Phage biocontrol hold significant potential to revolutionize seafood safety by mitigating contamination risks and enhancing product shelf life.

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