Question

Phage controlling foodborne pathogen in food preservation is a _______.

• A. Physical Method
• B. Chemical Method
• C. Biological Method
• D. Radiation Method

Hint:

Bacteriophage biocontrol is a highly specific biological method because phages target only specific host bacterial species (e.g., Listeria or Salmonella) without changing the food's sensory or nutritional properties.

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
The question asks to classify the food preservation method that utilizes bacteriophages (viruses that infect bacteria) to target and eliminate foodborne pathogens.

Step 2: Detailed Explanation:

• Food Preservation Classifications: Preservation techniques are classified based on the nature of the preservation agent:

• Physical Methods: Use thermal energy (pasteurization, canning), temperature reduction (freezing), or mechanical removal (filtration).

• Chemical Methods: Use chemical preservatives (sodium benzoate, sorbic acid) to inhibit microbial growth.

• Radiation Methods: Use ionizing (gamma rays, electron beams) or non-ionizing (UV light) radiation to destroy cellular DNA.

• Biological Methods: Utilize living organisms, their components, or biological agents to target and suppress spoilage or pathogenic microorganisms. Examples include lactic acid fermentation, bacteriocins (nisin), and bacteriophages.

• Bacteriophage Action: Bacteriophages are naturally occurring viruses that specifically infect and lyse bacterial cells. They are highly species-specific, meaning a phage targeting a pathogen like Listeria monocytogenes will not affect beneficial starter cultures or human gut microbiota. Because it uses live biological entities to control pathogens, it is classified as a biological control method.

Step 3: Final Answer:
The use of bacteriophages to control foodborne pathogens is classified as a biological preservation method, making option (C) the correct choice.