噬菌体在食品工业中作为食源性致病菌靶向特异性治疗的应用——综述:噬菌体

Fozia Hameed, J. Bandral, N. Gupta, Gulzar Ahmad Nayik, M. Sood, Rukhsana Rahman
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引用次数: 1

摘要

在食品安全的背景下,正如食源性疾病不断增加所证明的那样,使用现代抗菌技术来灭活食源性病原体并非万无一失。为了尽量减少微生物污染而广泛使用抗生素,进一步导致耐抗生素细菌病原体的进化。此外,食品工业中经常使用的一些去污方法不能直接应用于新鲜水果和蔬菜,以及RTE餐。因此,研究人员正在努力开发一种新的方法来控制细菌污染。因此,噬菌体已经发展成为食品工业中安全、绿色、有效和天然的治疗和彻底消灭病原体的替代品。本文对噬菌体进行了概述,重点介绍了它们在食品采后加工过程中作为抗菌剂的潜在用途。大量的研究论文、综述论文、书籍章节和其他相关文献被用于撰写这篇综述论文。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW: Bacteriophage
Within the context of food safety, the use of modern antimicrobial technologies to inactivate the food-borne pathogens is not infallible, as proven by the ceaseless increase in the food-borne illnesses. The extensive use of antibiotics to minimize the microbial contamination further results in the evolution of antibiotic-resistant bacterial pathogens. Moreover, some of the decontamination methods frequently used in the food industry cannot be directly applied to fresh fruits and vegetables, and RTE meals. Therefore, efforts are being made by researchers in developing a new approach so as to control the bacterial contamination. Consequently, bacteriophages have evolved as the safe, green, effective and natural alternative for treatment and complete destruction of pathogens in food industry.  The review provides a general description about bacteriophages and has mainly focused on their potential use as antimicrobials during the postharvest processing of foods. Numerous research papers, review papers, book chapters and other relevant literature was used for writing this review paper.
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