Institute of Cancer Biology and Drug Discovery, Chengdu University, Chengdu, China.
School of Basic Medical Sciences, Chengdu University, Chengdu, China.
J Sci Food Agric. 2022 Jan 30;102(2):461-471. doi: 10.1002/jsfa.11505. Epub 2021 Oct 21.
Food contamination caused by foodborne pathogens is one of the most important concerns in public health worldwide, and accounts for a significant portion of food loss every year. The emergence of antimicrobial resistant bacteria has turned the attention of researchers back to the potential of bacteriophages as antibacterial agents, and their use has been attempted in various pre-and post-harvest food production settings. The application of phage-based antibacterial products has achieved considerable success but a number of technical, environmental and administrative challenges remain unaddressed. In this review, we summarize the current status of bacteriophage application in the food industry. We discuss the obstacles facing the further development of phage-based antibacterial products from the aspects of technology, environmental safety, and administrative policy. We also advance some possible solutions to these challenges. © 2021 Society of Chemical Industry.
食源性致病菌导致的食品污染是全球公共卫生领域最关注的问题之一，也是每年大量食品损失的主要原因。抗微生物药物耐药性细菌的出现使得研究人员重新关注噬菌体作为抗菌剂的潜力，并在各种收获前和收获后食品生产环境中尝试使用噬菌体。噬菌体的应用已取得相当大的成功，但仍有一些技术、环境和管理方面的挑战尚未得到解决。在本文中，我们总结了噬菌体在食品工业中的应用现状。我们从技术、环境安全和管理政策等方面讨论了噬菌体抗菌产品进一步发展所面临的障碍。我们还提出了一些可能的解决方案来应对这些挑战。 © 2021 英国化学学会
