Trząskowska Monika, Naammo Eyesun Eedo, Salman Muhammad, Afolabi Ayomide, Wong Catherine W Y, Kołożyn-Krajewska Danuta
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159C, 02-776 Warsaw, Poland.
Institute of Food Science, Faculty of the Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary.
Foods. 2025 Jun 26;14(13):2257. doi: 10.3390/foods14132257.
Phages are considered effective biocontrol agents for improving food safety due to their specific interaction with pathogens. It is essential to recognise that zero risk does not exist, and as biological agents, phages must be continuously evaluated for potential adverse effects on human health in both food and clinical contexts. This is the first bacteriophage risk profile performed according to the methodology recommended by FAO/WHO and EFSA. Key safety concerns regarding phage use in the food sector include the risk of horizontal gene transfer, especially regarding antibiotic resistance genes among bacteria. While such occurrences are contextually dependent and rare, they warrant further scrutiny. Moreover, improper phage application during food processing could lead to the emergence of resistant bacterial strains, compromising the long-term efficacy of phage interventions. Currently, there is limited evidence indicating any health risks linked to phage consumption or pathogenic behaviour (e.g., possible association between bacteriophages and Parkinson's disease). Despite numerous studies affirming the safety and efficacy of phages in the food chain, continuous monitoring remains crucial. In particular, the responses of susceptible populations to phage exposure should be carefully examined.
由于噬菌体与病原体的特异性相互作用，它们被认为是改善食品安全的有效生物防治剂。必须认识到不存在零风险，并且作为生物制剂，在食品和临床环境中都必须持续评估噬菌体对人类健康的潜在不利影响。这是根据粮农组织/世卫组织和欧洲食品安全局推荐的方法进行的第一份噬菌体风险评估报告。食品领域使用噬菌体的主要安全问题包括水平基因转移的风险，特别是细菌之间抗生素抗性基因的转移。虽然此类情况取决于具体环境且很少见，但仍需进一步审查。此外，食品加工过程中噬菌体应用不当可能导致耐药菌株的出现，从而损害噬菌体干预措施的长期效果。目前，仅有有限的证据表明与食用噬菌体或致病行为（例如，噬菌体与帕金森病之间可能的关联）存在任何健康风险。尽管众多研究证实了噬菌体在食物链中的安全性和有效性，但持续监测仍然至关重要。特别是，应仔细研究易感人群对噬菌体暴露的反应。
