菌体:在食品加工行业的潜在游戏变革者
Vandana Chaudhary1, Priyanka Kajla2, Deepika Lather3
1Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India.
Critical reviews in biotechnology
|January 16, 2024
概括
菌体 (菌体) 为控制食品中有害细菌的传统方法提供了一个有希望的替代方案. 本综述探讨了它们在食品保存和安全方面的潜在应用,强调它们在减少食源性疾病方面的作用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 尽管采取了现有的安全措施,但食物传播疾病仍然是全球关注的问题.
- 食品中的致病细菌需要创新的控制策略.
- 菌体 (菌体) 是感染细菌的病毒,正在被探索作为天然生物控制剂.
研究的目的:
- 审查菌体在食品工业中的应用.
- 突出菌体作为生物控制剂,用于食品保存和安全.
- 讨论最近的进展,未来的前景,监管状况和基于菌体的策略的安全问题.
主要方法:
- 关于食品安全中的菌体的科学出版物的文献综述.
- 对菌体在食品加工和保存中的应用进行分析.
- 检查菌体使用的监管和安全方面的问题.
主要成果:
- 菌体显示出作为控制食品中的病原细菌的天然剂的显著潜力.
- 基于菌体的策略可以提高食品质量并延长保质期.
- 新兴的菌体产品正在开发中,以准新的食源性病原体.
结论:
- 菌体是改善食品安全和保障的可行和有效策略.
- 需要进一步的研究和开发,才能充分发挥基于菌体的干预的潜力.
- 解决监管和安全方面的考虑对于食品行业广泛采用菌体至关重要.
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