Ricke S C, Kundinger M M, Miller D R, Keeton J T
Department of Poultry Science, Texas A&M University, College Station, Texas 77843, USA.
Poult Sci. 2005 Apr;84(4):667-75. doi: 10.1093/ps/84.4.667.
Successful control of foodborne pathogens requires placement of chemical and physical hurdles in the preharvest and postharvest food production sectors. Pathogens may also encounter indigenous antimicrobials in foods including certain botanical compounds that have historically been used for flavor enhancement as well as preservation. Chemical additives have traditionally included organic acids to control microbial contamination in foods and feeds. However, there is some concern that continuous application of certain chemical antimicrobials can lead to a buildup of microbial resistance. This creates problems if foodborne pathogens survive and develop resistance to a variety of environmental stressors encountered in pre- and postharvest animal production. To expand the diversity of potential antimicrobials that have practical application to food animal production requires exploring the interaction between the food matrix and foodborne pathogens. There is potential for isolating antimicrobial compounds that exhibit mechanisms unrelated to conventional antimicrobial compounds. However, understanding the potential for novel antimicrobial compounds in foods and feeds will require the physiological examination of foodborne pathogen response under experimental conditions comparable to the environment where the pathogen is most likely to occur. Research on foodborne Salmonella pathogenesis is extensive and should provide a model for detailed examination of the factors that influence antimicrobial effectiveness. Analysis of pathogen response to antimicrobials could yield clues for optimizing hurdle technologies to more effectively exploit vulnerabilities of Salmonella and other foodborne pathogens when administering antimicrobials during food and feed production.
成功控制食源性病原体需要在收获前和收获后的食品生产环节设置化学和物理障碍。病原体在食品中还可能遇到天然抗菌物质，包括某些植物化合物，这些化合物在历史上一直被用于增强风味以及保存食品。传统上，化学添加剂包括有机酸，用于控制食品和饲料中的微生物污染。然而，人们担心持续使用某些化学抗菌剂会导致微生物产生抗药性。如果食源性病原体在收获前和收获后动物生产过程中遇到的各种环境压力下存活并产生抗药性，就会产生问题。为了扩大在食用动物生产中具有实际应用价值的潜在抗菌剂的多样性，需要探索食品基质与食源性病原体之间的相互作用。有可能分离出具有与传统抗菌化合物不同作用机制的抗菌化合物。然而，要了解食品和饲料中新型抗菌化合物的潜力，需要在与病原体最可能出现的环境相当的实验条件下，对食源性病原体的反应进行生理学研究。关于食源性病原体沙门氏菌发病机制的研究非常广泛，应该为详细研究影响抗菌效果的因素提供一个模型。分析病原体对抗菌剂的反应可以为优化障碍技术提供线索，以便在食品和饲料生产过程中使用抗菌剂时更有效地利用沙门氏菌和其他食源性病原体的弱点。
