关于细菌细胞的最新趋势的综述,用于收获后的食品消毒
Márcia Braz1,2, Carla Pereira1, Carmen S R Freire2
1CESAM-Centre for Environmental and Marine Studies, Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Microorganisms
|March 27, 2025
概括
菌体 (菌体) 提供了一种有前途的解决方案,用于清除食物污染和预防食源性疾病. 通过将它们整合到活性食品包装系统中,通过减少病原体生长来提高食品安全.
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:
- 尽管食品安全方面取得了进展,但食源性传染病仍然是全球重要的健康问题.
- 疫情持续存在,原因是食品对细菌病原体的有效去污染存在挑战.
研究的目的:
- 审查收获后的食品消毒方法,重点关注菌体 (菌体).
- 突出在直接食品应用和活性食品包装中使用菌体的优势和挑战.
主要方法:
- 关于菌体在食品消毒中的应用研究的文献综述.
- 对主要细菌性食物传播病原体的菌体疗效的分析.
- 对菌体融入活性食品包装系统的评估.
主要成果:
- 菌体对关键的食源性病原体具有显著的抗菌功效.
- 已批准的商业菌体产品和广泛的研究支持它们在食品消毒中的使用.
- 菌体内包装在减少病原体生长方面表现出有效性,并提供受控释放.
结论:
- 菌体为提高食品安全和减少食源性疾病提供了可行的策略.
- 含有菌体的活性食品包装对未来的食品净化实践具有重大前景.
- 需要进一步的研究,以克服开发强大的菌体包装系统的挑战.
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