肉制品中的菌体用于控制病原体和腐烂微生物的应用:当前的进展和挑战
Fabrizia Tittarelli1, Noemi Battistelli1, Giuseppe Aprea1
1Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale", Campo Boario, 64100 Teramo (TE), Italy.
Journal of food protection
|March 5, 2026
概括
菌体 (菌体) 为肉类安全和腐败提供了有针对性的生物控制. 这些病毒对抗抗菌素耐药性 (AMR),但需要在发酵产品中小心使用,以避免破坏有益细菌.
科学领域:
- 食品微生物学 食品微生物学
- 病毒学 病毒学
- 生物技术是生物技术.
背景情况:
- 抗菌素耐药性 (AMR) 需要在肉类生产中找到可持续的替代品.
- 菌体 (菌体) 是感染细菌的病毒,具有作为向生物控制剂的潜力.
- 肉制品拥有复杂的微生物生态系统,影响安全性,质量和保质期.
研究的目的:
- 审查肉类系统中菌体的应用,以确保食品安全和防腐.
- 批判性地综合当前关于菌体在肉类生产和加工中的使用知识.
- 检查肉类工业中菌体的多方面的作用,挑战和未来前景.
主要方法:
- 叙事综述综合现有科学文献.
- 在肉类生产,加工和储存阶段对菌体应用的分析.
- 对致病/破坏细菌和有益的初始培养的影响的评估.
主要成果:
- 菌体可以有效地控制腐烂细菌 (例如,布罗科特里克斯热菌,伪菌). 和病原体 (例如,沙门氏菌种类,李斯特菌单细胞原体,克洛斯特菌种类. ) 的情况.
- 菌体可能破坏发酵肉中的有益的起始培养物,可能导致发酵失败.
- 菌体呈现出一种天然的抗微生物策略,可以提高肉类的安全性和质量.
结论:
- 菌体对肉类的向微生物控制有希望,解决AMR.
- 仔细考虑菌体与初始培养物的相互作用对于发酵肉的应用至关重要.
- 需要进一步的研究和监管评估,以便在肉类安全管理中广泛整合菌体.
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