Bakteriofaglar asosida sabzavot mahsulotlarining mikrobiologik nazorati
Bacteriophage-based microbiological control of vegetable products
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Abstract
The present study analyzes the potential of bacteriophages for ensuring the microbiological safety of vegetable products. Vegetables can become contaminated with various pathogenic and opportunistic microorganisms during cultivation, transportation, and storage. Due to their high specificity toward particular bacterial species, bacteriophages are considered a promising biological tool for controlling bacterial contaminants. The article discusses the biological properties of bacteriophages, their lytic activity, the application of preparations containing multiple bacteriophages, and their significance in reducing bacterial contamination of vegetable products. The use of bacteriophages is considered an environmentally safe and targeted biological control approach that can contribute to improving the microbiological safety of vegetable products.
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