Application and challenge of bacteriophage in the food protection

弯曲杆菌 致病菌 生物 噬菌体 沙门氏菌 食品安全 志贺氏菌 单核细胞增生李斯特菌 食品工业 副溶血性弧菌 李斯特菌 噬菌体疗法 生物技术 微生物学 细菌 大肠杆菌 食品科学 基因 生物化学 遗传学
作者
Haojie Ge,Shasha Fu,Huimin Guo,Maozhi Hu,Zhengzhong Xu,Xiaohui Zhou,Xiang Chen,Xinan Jiao
出处
期刊:International Journal of Food Microbiology [Elsevier]
卷期号:380: 109872-109872 被引量:23
标识
DOI:10.1016/j.ijfoodmicro.2022.109872
摘要

In recent years, foodborne diseases caused by pathogens have been increasing. Therefore, it is essential to control the growth and transmission of pathogens. Bacteriophages (phages) have the potential to play an important role in the biological prevention, control, and treatment of these foodborne diseases due to their favorable advantages. Phages not only effectively inhibit pathogenic bacteria and prolong the shelf life of food, but also possess the advantages of specificity and an absence of chemical residues. Currently, there are many cases of phage applications in agriculture, animal disease prevention and control, food safety, and the treatment of drug-resistant disease. In this review, we summarize the recent research progress on phages against foodborne pathogenic bacteria, including Escherichia coli, Salmonella, Campylobacter, Listeria monocytogenes, Shigella, Vibrio parahaemolyticus, and Staphylococcus aureus. We also discuss the main issues and their corresponding solutions in the application of phages in the food industry. In recent years, although researchers have discovered more phages with potential applications in the food industry, most researchers use these phages based on their host spectrum, and the application environment is mostly in the laboratory. Therefore, the practical application of these phages in different aspects of the food industry may be unsatisfactory and even have some negative effects. Thus, we suggest that before using these phages, it is necessary to identify their specific receptors. Using their specific receptors as the selection basis for their application and combining phages with other phages or phages with traditional antibacterial agents may further improve their safety and application efficiency. Collectively, this review provides a theoretical reference for the basic research and application of phages in the food industry.
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