Ayomide Afolabi
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Ayomide Afolabi has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Catherine W. Y. Wong
Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501, USA
1 shared publication - Danuta Kołożyn-Krajewska
Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Al. Armii Krajowej 13/15, 42-200 Częstochowa, Poland
1 shared publication - Eyesun Eedo Naammo
Institute of Food Science, Faculty of the Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary
1 shared publication - Monika Trząskowska
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Warsaw, Poland
1 shared publication - Muhammad Salman
Department of Advanced Nano-Medical Engineering, Institute of Science Tokyo, 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8510, Japan
1 shared publication
Latest Publications
- Open Access
Risk Profile of Bacteriophages in the Food Chain
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.
Open AccessRisk Profile of Bacteriophages in the Food Chain
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.