了解菌体对抗食物传播病原体的应用
Gutti Deepa1, Irene Daniel1, Shobana Sugumar1
1Department of Genetic Engineering, Faculty of Engineering and Technology, School of Bioengineering, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Kanchipuram, Chennai, Tamil Nadu 603203 India.
Journal of food science and technology
|January 27, 2025
概括
菌体在检测和保存食物方面表现有前途,但耐药性和狭窄光谱等挑战限制了它们的使用. 本审查审查了菌体在食品生产中的应用,以确定最佳的实施策略.
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:
- 由于新型病原体,污染,抗生素耐药性和复杂的食品系统,食源性疾病正在增加.
- 菌体 (菌体) 被提议作为快速检测工具和天然食品防腐剂.
- 基于菌体的生物控制提供了一种有希望的途径来预防食源性感染,但它有局限性.
研究的目的:
- 在食品生产中的关键控制点审查菌体的应用.
- 了解菌根生物控制在食品安全方面的潜力和局限性.
- 在食品生产和加工中确定菌体应用的最佳实施策略.
主要方法:
- 在食品安全中基于菌体的应用的文献综述.
- 在各种食物矩阵中分析菌体的有效性和限制.
- 在食品生产和加工的不同阶段对菌体的实施进行评估.
主要成果:
- 与抗生素相比,菌体具有较窄的抗菌谱.
- 挑战包括菌体不敏感的细菌变体的出现和有效的菌体尾酒的开发.
- 菌体应用显示出在食品中检测和保存病原体的潜力.
结论:
- 基于菌体的生物控制是一种有希望的,但不是食品安全的完整解决方案.
- 需要进一步的研究来克服局限性并优化菌体应用策略.
- 成功实施需要仔细考虑食品生产系统中的关键控制点.
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