使用细菌素控制肉类腐烂和食物传播疫情的生物保存策略
Nathália Fernandes1,2, Fouad Achemchem3, Ursula Gonzales-Barron1,2
1Mountain Research Center, Campus of Santa Apolónia, Polytechnic Institute of Bragança, Portugal.
Italian journal of food safety
|January 3, 2025
概括
使用细菌素的生物保存提供了一种减少肉类腐烂和食源性疾病的自然方法. 本综述探讨了为更安全,更持久的肉制品优化细菌素的应用.
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:
- 新鲜肉的易腐败性导致了全球显著的腐败和浪费.
- 肉类消费引起的食物传播疾病仍然是一个持续的公共卫生问题.
- 使用抗微生物的生物保存为肉类保存提供了一个自然的替代方案.
研究的目的:
- 审查最近在肉类生物保存的细菌素优化方面的进展.
- 评估细菌素选和在肉制品中的应用方法.
- 讨论在新鲜,制和新鲜肉类中使用细菌素的挑战和好处.
主要方法:
- 对肉类保存中的细菌素研究的文献综述.
- 细菌素结构,作用模式和查技术的分析.
- 对肉类中的细菌素的不同应用策略的评估.
主要成果:
- 细菌素表现出广泛的抗微生物活性,在各种条件下有效.
- 新的生物工程方法提高了细菌素查和疗效.
- 优化的细菌素输送改善了肉制品的保质期和安全性.
结论:
- 细菌素的应用需要仔细考虑扩散和点特异性.
- 查和生物工程方面的进步提供了有希望的解决方案.
- 细菌素是提高各种肉制品的安全性和保质期的宝贵工具.
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