食物链中的菌体的风险概况
Monika Trząskowska1, Eyesun Eedo Naammo2, Muhammad Salman3
1Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159C, 02-776 Warsaw, Poland.
Foods (Basel, Switzerland)
|July 12, 2025
概括
菌体显示出对食品安全的承诺,但需要持续进行风险评估. 研究人员评估了菌体安全性,重点关注基因转移和细菌耐药性,发现健康风险有限,但强调继续监测.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 菌体 (菌体) 是感染细菌的病毒,并被探索为生物控制剂.
- 确保用于食品和临床应用的菌体安全性至关重要,因为没有一种生物制剂是完全无风险的.
- 这项研究使用粮农组织/世卫组织和EFSA的方法提出了第一个菌体风险概况.
研究的目的:
- 在食品安全应用中对菌体进行全面的风险评估.
- 识别和评估菌体对人类健康的潜在不良影响.
- 为食品行业菌体使用的监管准则提供信息.
主要方法:
- 使用了粮食和农业组织/世界卫生组织 (粮农组织/世卫组织) 和欧洲食品安全局 (EFSA) 推的方法.
- 评估的风险包括抗生素耐药性基因 (ARG) 的水平基因转移 (HGT).
- 检查了细菌耐药性出现的可能性,并评估了关于菌体相关健康风险的现有证据.
主要成果:
- 横向基因转移,特别是抗生素耐药性基因,是一个关键的安全问题,虽然取决于上下文和罕见.
- 不适当的菌体应用可能导致耐药细菌菌株,影响长期疗效.
- 目前,有限的证据表明,菌体消耗或致病性对健康有直接风险.
结论:
- 菌体在食物链应用中通常是安全的,但持续监测至关重要.
- 需要进一步研究菌体暴露对敏感种群的影响.
- 持续评估对于应对HGT和抗药性发展等潜在风险至关重要.
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