Bacteriophage Applications for Food Production and Processing.
Bacteriophage Applications for Food Production and Processing.
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DOI：
10.3390/v10040205
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发表时间：
2018-04-19
期刊：
影响因子：
--
通讯作者：
Sulakvelidze A
中科院分区：
文献类型：
--
作者：
Moye ZD;Woolston J;Sulakvelidze A
尽管在食品卫生技术和病原体监测方面取得了许多进展，但食源性疾病仍然是全世界住院和死亡的主要原因。传统的抗菌方法，如巴氏灭菌、高压处理、辐照和化学消毒剂，能够在不同程度上减少食品中的微生物数量，但它们也有相当大的缺点，例如初始投资大，由于其腐蚀性而对加工设备造成潜在损害，以及对食品的感官品质（可能还有营养价值）产生有害影响。也许最重要的是，这些去污策略不分青红皂白地杀死了许多天然存在于食物中的有益细菌。噬菌体生物防治是一种很有前景的技术，可以解决这些缺点，这是一种绿色和天然的方法，它使用从环境中分离出来的溶解噬菌体专门针对致病菌，并将其从食物中消除（或显著降低其含量）。自从在食品上使用噬菌体的最初概念以来，大量的研究报告描述了使用噬菌体生物防治来针对各种食品中的各种细菌病原体，从即食熟食肉类到新鲜水果和蔬菜，批准用于食品安全应用的含有噬菌体的市售产品的数量也在稳步增加。尽管仍然存在一些挑战，噬菌体生物防治越来越被认为是一种有吸引力的方式，在我们的工具库中，安全、自然地消除食品中的致病菌。
Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques and pathogen surveillance. Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they also have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. Perhaps most importantly, these decontamination strategies kill indiscriminately, including many—often beneficial—bacteria that are naturally present in foods. One promising technique that addresses several of these shortcomings is bacteriophage biocontrol, a green and natural method that uses lytic bacteriophages isolated from the environment to specifically target pathogenic bacteria and eliminate them from (or significantly reduce their levels in) foods. Since the initial conception of using bacteriophages on foods, a substantial number of research reports have described the use of bacteriophage biocontrol to target a variety of bacterial pathogens in various foods, ranging from ready-to-eat deli meats to fresh fruits and vegetables, and the number of commercially available products containing bacteriophages approved for use in food safety applications has also been steadily increasing. Though some challenges remain, bacteriophage biocontrol is increasingly recognized as an attractive modality in our arsenal of tools for safely and naturally eliminating pathogenic bacteria from foods.
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DOI：
10.1016/j.bjm.2017.02.010
发表时间：
2017-10
期刊：
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
影响因子：
--
作者：
Figueiredo ACL;Almeida RCC
通讯作者：
Almeida RCC
影响因子：
4.4
作者：
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影响因子：
5.3
作者：
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通讯作者：
Kim, Kwang-Pyo
DOI：
10.1016/j.ijfoodmicro.2012.06.012
发表时间：
2012-08-01
影响因子：
5.4
作者：
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通讯作者：
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影响因子：
4.4
作者：
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通讯作者：
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