杀生物剂
生物
单核细胞增生李斯特菌
微生物学
生物技术
李斯特菌
致病菌
抗生素耐药性
细菌
抗生素
化学
遗传学
有机化学
作者
Eugenia Butucel,Igori Balta,Mirela Ahmadi,Gabi Dumitrescu,Florica Morariu,Ioan Peț,Lavinia Ştef,Nicolae Corcionivoschi
出处
期刊:Biomedicines
[Multidisciplinary Digital Publishing Institute]
日期:2022-02-04
卷期号:10 (2): 379-379
被引量:17
标识
DOI:10.3390/biomedicines10020379
摘要
Biocides are currently considered the first line of defense against foodborne pathogens in hospitals or food processing facilities due to the versatility and efficiency of their chemical active ingredients. Understanding the biological mechanisms responsible for their increased efficiency, especially when used against foodborne pathogens on contaminated surfaces and materials, represents an essential first step in the implementation of efficient strategies for disinfection as choosing an unsuitable product can lead to antibiocide resistance or antibiotic–biocide cross-resistance. This review describes these biological mechanisms for the most common foodborne pathogens and focuses mainly on the antipathogen effect, highlighting the latest developments based on in vitro and in vivo studies. We focus on biocides with inhibitory effects against foodborne bacteria (e.g., Escherichia spp., Klebsiella spp., Staphylococcus spp., Listeria spp., Campylobacter spp.), aiming to understand their biological mechanisms of action by looking at the most recent scientific evidence in the field.
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