菌体生物控制:通过有效减少病原体来提高食品安全
Silvina Alicia Pujato1, Mariángeles Briggiler-Marcó1, Diego Javier Mercanti1
1Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas, Santa Fe, Argentina.
Advances in food and nutrition research
|September 12, 2025
概括
菌体 (菌体),针对细菌的病毒,为食品安全提供了有希望的生物控制,打击诸如大肠杆菌和沙门氏菌等病原体. 尽管面临挑战,但菌体为可持续食品生产提供了一个环保的替代方案.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 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,显示出食品安全应用的潜力.
- 抗生素耐药性的增加和食品安全方面的担忧重新引起了对菌体生物控制的兴趣.
- 菌体具有很高的特异性,可以针对病原体而不会伤害有益的微生物.
研究的目的:
- 探索菌体作为食品安全中的生物控制策略的应用.
- 讨论在食品生产中使用菌体的优点和挑战.
- 突出菌体作为传统抗菌素的环保替代品.
主要方法:
- 审查现有的关于菌体在食品安全中的应用文献.
- 对常见的食源性病原体的菌体疗效的分析 (例如,大肠杆菌O157:H7,沙门氏菌,李斯特菌单细胞菌).
- 检查菌体部署策略 (收获前和收获后) 和生物膜控制.
主要成果:
- 菌体有效地减少了各种食品上的关键的食源性病原体.
- 菌体干预可以整合到现有的食品保存技术中.
- 菌体在食品加工环境中有效控制生物膜.
结论:
- 菌体是一种可行的,特定的,环保的生物控制剂,可提高食品安全.
- 克服细菌耐药性和生产可扩展性等挑战对于广泛采用至关重要.
- 菌体技术符合可持续食品生产的需求.
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