噬菌体在控制肉源致病菌中的应用研究进展

近年来,随着肉制品种类的不断增加和肉制品加工工艺的更新优化,食源性致病菌在肉类加工各个环节中存在的污染风险也在不断增加.如何采取有效的食源性致病菌防控措施是肉类研究领域和肉类工业关注的焦点.噬菌体作为一种可替代传统抑菌剂的生物抑菌物质,受到学者们的广泛关注,但是其在肉类工业中的应用未得到较全面地总结和评估.因此,本文概...

Progress in Application of Bacteriophages in Control of Meatborne Pathogens

In recent years, with the increasing variety of meat products and the optimization of processing technologies for meat products, the pollution risk of foodborne pathogens at all steps of meat processing is increasing. How to effectively prevent and control foodborne pathogens is a focus of concern in meat research and the meat industry. As a biological antibacterial substance that can replace traditional bacteriostatic agents, bacteriophage has drawn wide attention from researchers; however, its application in the meat industry has not yet been summarized and evaluated comprehensively. Therefore, the advantages and safety of bacteriophages are reviewed in this article. Also, the current status of the application of bacteriophage in the prevention and control of foodborne pathogens such as Escherichia coli, Salmonella and Listeria monocytogenes in raw meat and meat products under different conditions of temperature, multiplicity of infection, preparation composition, and meat product type is summarized in details. Moreover, future directions for the application of bacteriophage in protecting the safety of meat and its products are presented. In a practical point of view, the information gathered in this article will provide a reference for further application of bacteriophage in the field of meat food safety.