Application of bacteriophages to control pathogenic and spoilage bacteria in food processing and distribution.
Application of bacteriophages to control pathogenic and spoilage bacteria in food processing and distribution.
复制标题
噬菌体在食品加工和流通中控制致病菌和腐败菌的应用。
DOI：
10.1128/9781555816629.ch7
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发表时间：
2010
影响因子：
20.1
通讯作者：
C. Billington
中科院分区：
文献类型：
--
作者：
J. A. Hudson;L. Mcintyre;C. Billington
对食品中噬菌体生物防治的研究主要集中在新鲜农产品、乳制品和肉制品中，而对致病菌和腐败菌的大多数研究主要集中在肉类中。添加噬菌体的效果相对较快，虽然噬菌体在施用后可能在食品上存活一段时间，并可能在分发过程中存活，但在分发过程中几乎没有施加生物防治，而且控制并不依赖于噬菌体复制才能有效。除了用于直接控制食品中的细菌外，噬菌体还可在食品生产设施中用作消毒剂，其对生物膜的作用已受到一些关注。对腐败细菌噬菌体控制的研究往往集中在假单胞菌上。病原菌O157:H7大肠杆菌在农产品上的噬菌体控制方面受到的关注相对较少。一篇会议论文描述了生菜和甜瓜的噬菌体生物防治。这项工作使用了一种市售的噬菌体混合物，在4°C下孵育。生物膜的形成会给食品工业带来严重的问题。弧菌在水生栖息地很常见，在许多海产品中都可以检测到。许多描述食品生物防治成功的报告都使用了大量的噬菌体。已有数据表明，单增李斯特菌对鲑鱼和其他食物的失活具有剂量依赖性。数据表明，噬菌体有望成为控制食源性致病菌和腐败菌的生物防治剂，特别是因为它们的作用方式正在得到更好的了解。
Bacteriophages biocontrol in foods has been investigated primarily in fresh produce, dairy products, and meat products, while most work with pathogenic bacteria and spoilage bacteria has focused on meat. The effect of added phages is relatively rapid, and while phages may survive on foods for some time after application and possibly during distribution, there is little biocontrol being exerted during distribution and control does not rely on phage replication to be effective. Beyond their use to control bacteria in foods directly, phages might also be used as sanitizers in food production facilities, and their activities against biofilms have received some attention. Research into phage control of spoilage bacteria has tended to focus on Pseudomonas. The pathogen E. coli O157:H7 has received comparatively little attention in terms of control by phages on produce. A conference paper described phage biocontrol on lettuce and melon. This work used a commercially available mixture of phages with incubation at 4°C. The formation of biofilms can pose significant problems to the food industry. Vibrio spp. are common in aquatic habitats and can be detected in many seafoods. Many reports describing successful biocontrol on foods use very large numbers of phages. Data have been presented illustrating a dose dependent response for the inactivation of L. monocytogenes on salmon and other foods. The data indicate that phages show promise as biocontrol agents for the control of food-borne pathogenic bacteria and spoilage bacteria, especially since their mode of action is becoming better understood.