# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Biological Treatments
However, when employing bacteriophages to control foodborne bacteria in food production facilities and processed foods, it is crucial to consider how environmental conditions affect phage stability. These conditions can also influence the physiological state of bacteria, thereby impacting on the interaction between host and virus, as well as the efficacy of phages in reducing bacterial populations [113]. Overall, bacteriophages offer a highly specific and natural approach to food preservation by targeting harmful bacteria without affecting beneficial microflora or food properties. They reduce the need for chemical preservatives and antibiotics while maintaining the taste, texture, and nutritional value of food. However, their specificity can be a limitation, as they are effective only against certain bacteria, requiring tailored formulations. Bacterial resistance may develop over time, necessitating phage cocktails for sustained effectiveness, and environmental factors such as pH, temperature, and food composition can influence their activity. Additionally, regulatory approval and consumer acceptance remain challenges. Recent advances in recombinant technology have increased interest in using phage proteins as therapeutic agents with specific and effective persister-killing activity. This strategy involves producing phage enzymes and applying them exogenously to target settings,where they specifically target bacterial cell walls, leading to lysis [111]. Phage proteins have shown high effectiveness against persisters in Gram-positive bacteria [111; 115]. However, additional strategies for eliminating Gram-negative persisters require further exploration. Notable research in this area includes studies by [PERSON] et al. [116] and [PERSON] et al. [117], who conjugated the KZ144 endolysin with the lipopolysaccharide-disrupting SMAP-29 peptide to create the chimeric product Artilysin Art-175. This product demonstrated high effectiveness against Gram-negative bacteria, such as _P. aeruginosa_ and _Acine-tobacter baumannii_, without inducing cross-resistance [118]. Despite these advancements, most research has been focused on medical applications, indicating a need for further investigation into potential uses in the food industry. In addition to phage enzymes, some researchers propose using enzymes as \"green chemicals\" or in combination with biocides for biofilm removal, given their ability to degrade the extracellular polymeric substance (EPS) network of biofilms [119]. Four enzyme types are particularly relevant for biofilm removal: (i) anti-quorum-sensing (QS) enzymes, (ii) oxidative enzymes, (iii) polysaccharide-degrading enzymes, and (iv) proteolytic enzymes [120]. Anti-QS enzymes effectively inhibit the growth of pathogenic bacteria that rely on quorum sensing (QS) for virulence and resistance [121]. Their primary advantage lies in disrupting bacterial communication without directly killing the bacteria, reducing the risk of resistance development. Additionally, they help maintain the balance of beneficial microbes, making them particularly suitable for probiotic foods [122]. However, their effectiveness is confined to bacterial species that depend on QS, and their activity can be influenced by the composition of the food matrix. Furthermore, commercial availability remains limited, which may hinder their widespread application. These enzymes are especially beneficial in fermented foods, dairy products, and meats, where bacterial biofilms contribute to spoilage or contamination. Additionally, probiotic bacteria have been shown to play a role in inhibiting QS mechanisms in foodborne pathogenic bacteria, offering further potential for food preservation [122]. Oxidative enzymes catalyze oxidation reactions that significantly affect the flavor, color, and nutritional quality of food products. These enzymes are widely employed to control oxidation in fats and oils, preventing rancidity, as well as in fruits and vegetables to mitigate enzymatic browning.