菌体可以有效地用于动物来源食品的消毒吗? 一个系统的审查
Rafail Fokas1, Zoi Kotsiri1, Apostolos Vantarakis1
1Department of Public Health, Medical School, University of Patras, 26504 Patras, Greece.
Pathogens (Basel, Switzerland)
|March 26, 2025
概括
菌体对控制食物中的耐药细菌有很大的希望,但有效性各不相同. 结合菌体 (细菌病毒) 或使用它们与热提供比单个菌体单独更好的结果.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 抗菌素耐药性是对公众健康的日益增长的全球威胁.
- 控制动物食品中的细菌病原体对于食品安全至关重要.
- 需要可持续的替代传统化学消毒剂.
研究的目的:
- 系统地审查菌体对控制动物来源食品中的细菌病原体的疗效.
- 为了评估各种食物矩阵中的菌体应用.
- 确定影响菌体有效性的因素,并探索它们作为可持续食品安全解决方案的潜力.
主要方法:
- 按照PRISMA指南进行系统的文献审查.
- 综合了多项关于菌体应用的研究数据.
- 评估不同食品矩阵 (牛肉,家禽,海鲜,乳制品) 的疗效.
主要成果:
- 在食品矩阵中,菌体的疗效显示出显著的变化.
- 影响疗效的因素包括食物特性,细菌菌株和应用方法.
- 菌体尾酒和联合菌体热治疗比单菌体应用更有效.
结论:
- 建议针对性,矩阵特定的菌体应用,而不是通用方法.
- 菌体具有转型潜力,可以作为化学消毒剂的可持续替代品.
- 需要进一步的研究来优化菌体的疗效,并了解菌体与宿主之间的相互作用,以便在现实世界中应用.
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