Microneedles represent ultra-thin structural units whose thickness is equal to that of a sewing needle and whose length is a few millimeters. They are fixed on small-sized patches (about the size of a fingernail). These microneedles, made from food-safe polymeric material, can penetrate the surface of meat, cheese, or any other product without disrupting its integrity. This system ensures the direct delivery of bacteriophages into the food, to a depth of about 1 centimeter.<\/p>\n
After being introduced into the food, the phages begin an active search for the target bacteria. Once the phage attaches to the bacterial cell, it injects its genetic material and uses the bacteria to produce new phages. This replicative process ultimately leads to the destruction of the bacteria, releasing new phages to continue the cycle.<\/p>\n
Since phages multiply inside the host bacterial cells, they function as self-replicating antimicrobial agents. This property makes them extremely effective at reducing harmful bacterial strains, even in hard-to-reach, deep zones, which is impossible with traditional spraying methods.<\/p>\n
Researchers evaluated patches made from several FDA-approved biocompatible polymers. Testing determined that Polymethyl Methacrylate (PMMA) was the most robust and optimal material for repeated use.<\/p>\n Key Results:<\/strong><\/p>\n Efficacy Against E. coli: Using PMMA patches loaded with E. coli-specific phages, the concentration of E. coli was reduced by almost 99% in raw steak and 99.9% in cooked chicken.<\/p>\n The Role of Needles: Patches that did not use needles showed significantly lower efficacy, destroying only three-quarters of the bacteria (\u223c<\/span><\/span>75%<\/span><\/span><\/span><\/span><\/span>).<\/p>\n The Effect of Phage Combination (Cocktail): The patches were highly effective even when loaded with a cocktail of phages (against E. coli and Salmonella). This led to a reduction in bacteria by 96% and 99%, respectively.<\/p>\n Technical Challenges<\/strong><\/p>\n Experts consider it problematic that a wide spectrum of phages may be required to completely cover the bacterial strains present in real food. An additional challenge is related to temperature optimization: phages function best at moderate temperatures, while food is often stored at 4\u2218<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span>C<\/span><\/span><\/span><\/span><\/span>. Although early data confirms phage activity for more than a week in cold conditions, extended research is needed to determine long-term stability.<\/p>\n In the future, the integration of these microneedle patches is possible in food packaging\u2014for example, in salad and meat containers or on conveyor belts. This would ensure a continuous supply of phages, helping to prevent contamination throughout the entire storage and transportation period. For the widespread adoption and implementation of the technology, informing consumers about the safety of phages is crucial. It is necessary to explain that these are naturally occurring viruses that are already widely distributed in our ecosystem.<\/p>\n![\"\"](\"https:\/\/medscriptum.org\/wp-content\/uploads\/2025\/11\/sciadv.adx6918-f1-778x1024.jpg\")