Garvey Mary
Department of Life Science, Atlantic Technological University, Ash Lane, F91 YW50 Sligo, Ireland.
Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Atlantic Technological University, F91 YW50 Sligo, Ireland.
Microorganisms. 2023 Oct 3;11(10):2483. doi: 10.3390/microorganisms11102483.
Clostridioides species possess many virulence factors and alarming levels of muti-drug resistance which make them a significant risk to public health safety and a causative agent of livestock disease. Clostridioides result in serious systemic and gastrointestinal diseases such as myonecrosis, colitis, food poisoning and gastroenteritis. As foodborne pathogens, Clostridioides species are associated with significant incidences of morbidity and mortality where the application of broad-spectrum antibiotics predisposes patients to virulent Clostridioides colonisation. As part of the One Health approach, there is an urgent need to eliminate the use of antibiotics in food production to safeguard animals, humans and the environment. Alternative options are warranted to control foodborne pathogens at all stages of food production. Antimicrobial peptides and bacteriophages have demonstrated efficacy against Clostridioides species and may offer antimicrobial biocontrol options. The bacteriocin nisin, for example, has been implemented as a biopreservative for the control of , and species in food. Bacteriophage preparations have also gained recognition for the antibacterial action against highly virulent bacterial species including foodborne pathogens. Studies are warranted to mitigate the formulation and administration limitations associated with the application of such antimicrobials as biocontrol strategies. This review outlines foodborne Clostridioides species, their virulence factors, and potential biocontrol options for application in food production.
梭状芽孢杆菌属具有多种毒力因子和令人担忧的多重耐药水平，这使其成为对公共卫生安全的重大风险以及家畜疾病的病原体。梭状芽孢杆菌会导致严重的全身和胃肠道疾病，如肌坏死、结肠炎、食物中毒和肠胃炎。作为食源性病原体，梭状芽孢杆菌属与高发病率和死亡率相关，在这种情况下，应用广谱抗生素会使患者易受毒性梭状芽孢杆菌的定植。作为“同一健康”方法的一部分，迫切需要消除在食品生产中使用抗生素，以保护动物、人类和环境。有必要采用替代方案来在食品生产的各个阶段控制食源性病原体。抗菌肽和噬菌体已证明对梭状芽孢杆菌属有效，可能提供抗菌生物防治选择。例如，细菌素乳链菌肽已被用作生物防腐剂，用于控制食品中的 、 和 物种。噬菌体制剂也因对包括食源性病原体在内的高毒力细菌物种的抗菌作用而受到认可。有必要开展研究以减轻与应用此类抗菌剂作为生物防治策略相关的制剂和给药限制。本综述概述了食源性梭状芽孢杆菌属物种、它们的毒力因子以及在食品生产中应用的潜在生物防治选择。
