Bacteriophage in the Control of Food- and Waterborne Pathogens

As food- and waterborne pathogens become increasingly resistant to antibiotics, researchers are turning to bacteriophages as an alternative to keep our food and water supplies safe. This timely book provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.