Hudson J A, Billington C, Carey-Smith G, Greening G
Food Safety Programme, ESR Ltd., P.O. Box 29-181, Ilam, Christchurch, New Zealand.
J Food Prot. 2005 Feb;68(2):426-37. doi: 10.4315/0362-028x-68.2.426.
Bacteriophages possess attributes that appear to be attractive to those searching for novel ways to control foodborne pathogens and spoilage organisms. These phages have a history of safe use, can be highly host specific, and replicate in the presence of a host. Campylobacter, Salmonella, and Listeria monocytogenes and various spoilage organisms have responded to phage control on some foods. However, the use of phages as biocontrol agents is complicated by factors such as an apparent requirement for a threshold level of host before replication can proceed and by suboptimal performance, at best, at temperatures beneath the optimum for the host. This review is a summary of the information on these issues and includes brief descriptions of alternative phage-based strategies for control of foodborne pathogens.
噬菌体具有一些特性，这些特性对于那些寻找控制食源性病原体和腐败菌新方法的人来说似乎很有吸引力。这些噬菌体有安全使用的历史，具有高度的宿主特异性，并且能在宿主存在的情况下进行复制。弯曲杆菌、沙门氏菌、单核细胞增生李斯特菌以及各种腐败菌在某些食品上对噬菌体控制已有反应。然而，将噬菌体用作生物防治剂会因一些因素而变得复杂，比如在复制能够进行之前显然需要宿主达到阈值水平，而且在低于宿主最佳生长温度的情况下，其性能充其量也不理想。本综述总结了关于这些问题的信息，并简要描述了基于噬菌体的控制食源性病原体的替代策略。
