Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain.
Curr Opin Biotechnol. 2010 Apr;21(2):142-8. doi: 10.1016/j.copbio.2010.01.005. Epub 2010 Feb 9.
Application of natural antimicrobial substances (such as bacteriocins) combined with novel technologies provides new opportunities for the control of pathogenic bacteria, improving food safety and quality. Bacteriocin-activated films and/or in combination with food processing technologies (high-hydrostatic pressure, high-pressure homogenization, in-package pasteurization, food irradiation, pulsed electric fields, or pulsed light) may increase microbial inactivation and avoid food cross-contamination. Bacteriocin variants developed by genetic engineering and novel bacteriocins with broader inhibitory spectra offer new biotechnological opportunities. In-farm application of bacteriocins, bacterial protective cultures, or bacteriophages, can decrease the incidence of food-borne pathogens in livestock, animal products and fresh produce items, reducing the risks for transmission through the food chain. Biocontrol of fungi, parasitic protozoa and viruses is still a pending issue.
应用天然抗菌物质（如细菌素）结合新型技术为控制病原菌、提高食品安全和质量提供了新的机会。细菌素激活薄膜和/或与食品加工技术（高静压、高压匀质、包装内巴氏杀菌、食品辐照、脉冲电场或脉冲光）结合使用，可提高微生物失活率并避免食品交叉污染。通过遗传工程开发的细菌素变体和具有更广泛抑制谱的新型细菌素为生物技术提供了新的机会。在农场应用细菌素、细菌保护培养物或噬菌体，可以降低食源性病原菌在牲畜、动物产品和新鲜农产品中的发病率，降低通过食物链传播的风险。真菌、寄生原生动物和病毒的生物防治仍然是一个悬而未决的问题。
