从休眠状态到根除:控制食物环境中持续存在的细菌的策略
Susana Serrano1,2, Mirjana Ž Grujović3, Katarina G Marković3
1CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal.
Foods (Basel, Switzerland)
|April 15, 2025
概括
细菌持久体是休眠细胞,可以在食品工业的处理中生存. 本综述详细介绍了它们的形成机制和根除的实际策略,有助于食品安全和质量控制.
科学领域:
- 食品微生物学 食品微生物学
- 细菌生理学 细菌生理学
- 抗微生物耐药性 抗微生物耐药性
背景情况:
- 细菌的持久性在食品生产中构成了重大挑战,避免了标准的抗微生物治疗.
- 持久细胞是休眠的微生物,可以在恶劣的环境条件下生存,影响食品安全和质量.
研究的目的:
- 收集关键信息,并提供实用解决方案,以打击在食品生产中的细菌.
- 审查持续细胞形成的机制,并讨论食品工业的根除策略.
主要方法:
- 关于细菌持久机制的科学文献的综述.
- 编译用于向持久细胞的物理,化学和生物方法.
主要成果:
- 确定了关键的持续形成机制:毒素-抗毒素系统,瓜诺辛四酸盐 (ppGpp),随机过程和SOS反应.
- 详细介绍了各种物理,化学和生物策略来根除持久性细胞,并指出它们在工业环境中的适用性.
结论:
- 有效控制细菌持续性需要了解它们的形成,并采用有针对性的根除策略.
- 需要进一步的研究来开发先进的方法,以消除食品工业环境中的持久物,确保更安全的食品生产.
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