Phage as control strategy against the foodborne pathogen, Bacillus cereus

Key Points

• Bacteriophages significantly inhibit the survival of Bacillus cereus in food samples, with notable effectiveness in biofilm reduction.
• Inhibition rates reached up to 90% under specific conditions, indicating promising results for food safety applications.
• Assessment using genomic analysis provides insights into the mechanisms by which bacteriophages target and kill Bacillus cereus.
• These findings may enable innovative strategies in controlling foodborne pathogens and enhancing food safety protocols.