USE OF BACTERIOPHAGES FOR FOOD PROTECTION FROM MICROBIOLOGICAL SPOILAGE

Elhedmi  Abdulkhaleg; Samira Guma  Jrad

Elhedmi Abdulkhaleg Higher Institute of Medical Professions. Al-Qarah Poli
Samira Guma Jrad faculty of Physical Education and Sports Sciences, Tripoli University

Keywords: foods, microbiological spoilage, bacterial, Pseudomonas, bacteriophages

Abstract

The article has been studied the ability of bacteriophages, specific to bacteria of the genus Pseudomonas to prevent microbiological spoilage of protein-containing food products not subjected to heat treatment (beef, poultry and fish). It is shown that bacteria protects these products from microbiological damage under the influence of host bacteria