Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China.
J Appl Microbiol. 2022 Oct;133(4):2137-2147. doi: 10.1111/jam.15555. Epub 2022 Apr 11.
The abuse of antibiotics and the emergence of drug-resistant bacteria aggravate the problem of food safety. Finding safe and efficient antibiotic substitutes is an inevitable demand for ensuring the safety of animal-derived food. Bacteriophages are a kind of virus that can infect bacteria, fungi or actinomycetes. They have advantages of simple structure, strong specificity and nontoxic side effects for the human body. Bacteriophages can not only differentiate live cells from dead ones but also detect bacteria in a viable but nonculturable state. These characteristics make bacteriophages more and more widely used in the food industry. This paper describes the concept and characteristics of bacteriophages, and introduces the application of bacteriophages in preharvest production, food processing, storage and sales. Several methods of using bacteriophages to detect foodborne pathogens are listed. Finally, the advantages and limitations of bacteriophages in the food industry are summarized, and the application prospect of bacteriophages in the food industry is discussed.
抗生素的滥用和耐药菌的出现加剧了食品安全问题。寻找安全、有效的抗生素替代品是保障动物源性食品安全的必然需求。噬菌体是一种可以感染细菌、真菌或放线菌的病毒。它们具有结构简单、特异性强、对人体无毒副作用等优点。噬菌体不仅可以区分活细胞和死细胞，还可以检测到处于存活但不可培养状态的细菌。这些特性使得噬菌体在食品工业中的应用越来越广泛。本文介绍了噬菌体的概念和特点，并介绍了噬菌体在农产品生产、食品加工、贮藏和销售中的应用。列出了几种利用噬菌体检测食源性病原体的方法。最后，总结了噬菌体在食品工业中的优缺点，并探讨了噬菌体在食品工业中的应用前景。
