| HACCP体系中应用噬菌体控制动物性食品中的食源性致病菌 |
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| 引用本文： | 曹振辉,胡大勇,金礼吉,徐永平,李淑英,曹放,李晓宇,杨扬,张建城.HACCP体系中应用噬菌体控制动物性食品中的食源性致病菌[J].肉类研究,2012,26(6):46-49. |
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| 作者姓名： | 曹振辉 胡大勇 金礼吉 徐永平 李淑英 曹放 李晓宇 杨扬 张建城 |
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| 作者单位： | 大连理工大学生命科学与技术学院,辽宁大连 116024;云南农业大学动物科学技术学院,云南昆明 650201%吉林市白城市动物卫生监督所,吉林白城,137000%大连理工大学生命科学与技术学院,辽宁大连 116024;大连理工大学动物性食品安全保障技术教育部工程研究中心,辽宁大连 116600%大连赛姆生物工程技术公司博士后工作站,辽宁大连,116600%大连理工大学生命科学与技术学院,辽宁大连,116024 |
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| 摘 要： | 食源性细菌疾病是当今世界上最广泛的公共卫生问题之一.在动物性食品生产过程中,屠宰前、后许多加工环节,动物性食品都可能被致病菌污染,这些环节成为HACCP体系中的关键控制点.近年来,有关噬菌体作为生物抗菌制剂的研究受到普遍关注.本文针对动物性食品生产过程中,应用噬菌体控制HACCP体系关键控制点中食源性致病微生物的研究进展进行综述,以期为噬菌体制剂在保障动物性食品安全领域中的深入研究提供参考.
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| 关 键 词： | 危害分析和关键控制点 噬菌体 食源性病原微生物 控制 |
Application of Phage-Based Biocontrol Strategies to Reduce Foodborne Pathogens of Animal Origin Foods in HACCP System:A Review |
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| CAO Zhen-hui,HU Da-yong,JIN Li-ji,XU Yong-ping,LI Shu-ying,CAO Fang,LI Xiao-yu,YANG Yang,ZHANG Jian-cheng.Application of Phage-Based Biocontrol Strategies to Reduce Foodborne Pathogens of Animal Origin Foods in HACCP System:A Review[J].Meat Research,2012,26(6):46-49. |
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| Authors: | CAO Zhen-hui HU Da-yong JIN Li-ji XU Yong-ping LI Shu-ying CAO Fang LI Xiao-yu YANG Yang ZHANG Jian-cheng |
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| Affiliation: | 1(1.School of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China; 2.College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China; 3.Baicheng Animal Health Inspection Institution,Baicheng 137000,China; 4.Engineering Research Center for Food Safety Guarantee Technology of Animal Origin,Ministry of Education,Dalian University of Technology,Dalian 116600,China;5.Post-Doctoral Research Workstation,SEM Bio-Engineering Technology Co.Ltd.,Dalian 116600,China) |
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| Abstract: | Foodborne diseases are a growing public health problem worldwide.During the production process,foods of animal origin may be polluted by foodborne pathogens at pre-and post-slaughter stages.Consequently,these stages are the critical control points of HACCP.Recently,bacteriophages(phages) are of increasing interest as an antibacterial agent.Here,we review the current literature and status of phage based strategies aimed at reducing the presence of foodborne pathogens during the production of animal-origin foods,in an attempt to establish a scientific basis for the application of phages to improve the safety of foods of animal origin. |
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| Keywords: | HACCP bacteriophage foodborne pathogen control |
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