Normandie Univ, UNICAEN, ABTE, 14000, Caen, France.
Normandie Univ, UNICAEN, ABTE, 14000, Caen, France.
Food Microbiol. 2019 Apr;78:89-98. doi: 10.1016/j.fm.2018.10.009. Epub 2018 Oct 22.
Controlling the presence of pathogenic bacteria, such as Salmonella sp., in dairy products production is a burning issue since contamination with Salmonella can occur at any stage of the production chain. The use of Salmonella-phages applied as control agents has gained considerable interest. Nonetheless, Salmonella-phage applications specifically intended for ensuring the safety of dairy products are scarce. This review identifies recent advances in the use of Salmonella-phages that are or could be applied along the dairy food chain, in a farm-to-fork approach. Salmonella-phages can be promising tools to reduce the shedding of Salmonella in cattle, and to reduce and control Salmonella occurrence in postharvest food (such as food additives), and in food processing facilities (such as biosanitizing agents). These control measures, combined with existing methods and other biocontrol agents, constitute new opportunities to reduce Salmonella occurrence along the dairy food production, and consequently to alleviate the risk of Salmonella contamination in dairy products.
控制致病性细菌（如沙门氏菌）在乳制品生产中的存在是一个紧迫的问题，因为沙门氏菌污染可能发生在生产链的任何阶段。作为控制剂的沙门氏噬菌体的使用引起了相当大的兴趣。然而，专门用于确保乳制品安全的沙门氏噬菌体应用很少。本综述确定了在从农场到餐桌的方法中，沿乳制品食物链应用或可能应用沙门氏噬菌体的最新进展。沙门氏噬菌体可以作为减少牛中沙门氏菌脱落的有前途的工具，并减少和控制收获后食品（如食品添加剂）以及食品加工设施（如生物消毒剂）中的沙门氏菌发生。这些控制措施与现有的方法和其他生物防治剂相结合，为减少乳制品生产过程中沙门氏菌的发生提供了新的机会，从而降低了乳制品中沙门氏菌污染的风险。
