监管环境和噬菌体在美国食品工业中的应用潜力

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-04-21 DOI:10.1016/j.jfp.2025.100510

Edwin Omar Rivera-Lopez , Natasha N. Tirko , Edward G. Dudley

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引用次数: 0

摘要

噬菌体因其对细菌细胞的特异性而成为减轻细菌污染的有前途的工具。食品工业可以通过在从农场到即食产品的各种环境中应用噬菌体来提高食品安全和质量。最近的研究进展和对食品安全可持续替代品的需求日益增加，重新引起了人们的兴趣。然而，了解在美国食品和农业中使用噬菌体的监管要求是至关重要的。这些复杂多变的法规影响着基于噬菌体的解决方案的批准和实施。解决这些监管要求对于确保噬菌体应用符合安全和法律标准至关重要。本综述综合了美国食品工业中噬菌体使用的不断发展的监管框架，提供了对评估和批准过程的清晰理解，同时强调了最近的变化，并解决了有效整合到食品加工中的挑战和机遇。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Regulatory Landscape and the Potential of Bacteriophage Applications in the United States’ Food Industry

Bacteriophages are promising tools for mitigating bacterial contamination because of their specificity for bacterial cells. The food industry can enhance food safety and quality by applying bacteriophages in various settings, from farms to ready-to-eat (RTE) products. Renewed interest has been driven by recent advancements in research and the increasing need for sustainable alternatives in food safety. However, understanding the regulatory requirements for using bacteriophages in food and agriculture in the United States is essential. These complex and varied regulations impact the approval and implementation of bacteriophage-based solutions. Addressing these regulatory requirements is crucial to ensure that bacteriophage applications comply with safety and legal standards. This review synthesizes the evolving regulatory framework governing bacteriophage use in the United States food industry, providing a clear understanding of the evaluation and approval processes, while highlighting recent changes and addressing challenges and opportunities for effective integration into food processing.

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.