Interest in bacteriophages as alternative antibacterial agents in food grown considerably, in response to increasing rates of antibiotic resistance, heightened concern with food safety, and consumer demand for ‘natural’ and organic food products. This new book will comprehensively review the literature on the utilization of bacteriophages in the detection and control of foodborne bacterial pathogens, both pre-harvest (plant and animal production) and post-harvest (food processing).
