菌体和食品安全:一个更新的概述
Ali Imran1, Umber Shehzadi1, Fakhar Islam1,2
1Department of Food Sciences Government College University Faisalabad Pakistan.
Food science & nutrition
|July 17, 2023
概括
菌体提供了一种天然的解决方案来对抗食物传播的病原体,选择性地准有害细菌而不会伤害有益的细菌. 这种方法提高了农产品,乳制品和便利食品的食品安全.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 食物传播疾病仍然是全球健康问题,需要有效的病原体控制.
- 像巴氏杀菌这样的传统方法有缺点,包括失去营养价值和感官特性,以及非特异性的微生物消除.
研究的目的:
- 审查菌体生物控制的潜力,作为消除食品中的病原细菌的安全和有效替代方案.
- 探索菌体作为新鲜产品,乳制品和便利食品中微生物污染的自然治疗方法.
主要方法:
- 关于菌体在食品生物修复中的应用的科学文献的审查.
- 对菌体选择性,安全性,稳定性和食品保存中的易用性进行分析.
主要成果:
- 菌体选择性地向并减少致病细菌,而不会影响有益的微生物.
- 越来越多的许可细菌基产品可用于食品安全应用.
- 菌体在收获后的治疗中是有效的,单独或与抗菌素一起使用.
结论:
- 菌体生物控制是一个有希望的,自然的战略,以提高食品安全.
- 菌体的应用对于控制新鲜产品,乳制品和便利食品中的污染是可行的.
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