Bacteriophages are applied to cold cuts primarily to combat which type of bacteria?

Bacteriophages are specifically utilized in the food industry as a biocontrol measure to decrease the presence of Listeria monocytogenes in cold cuts and other ready-to-eat meats. Listeria is a notable concern in processed meats due to its ability to thrive at refrigeration temperatures and its potential to cause serious illness, particularly in vulnerable populations such as pregnant women, newborns, and the elderly.

The application of bacteriophages is effective because these viruses specifically target and infect Listeria bacteria, leading to their destruction without affecting the surrounding food product. This method is part of a broader effort to enhance food safety and reduce the risk of foodborne illness. Other bacteria like Staphylococcus, Salmonella, and Escherichia coli are also pathogens of concern in food safety; however, the use of bacteriophages is particularly highlighted for their efficacy against Listeria in the context of deli meats and cold cuts.