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首页> 外文期刊>Applied Microbiology and Biotechnology >Application of bacteriophages for detection and control of foodborne pathogens
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Application of bacteriophages for detection and control of foodborne pathogens

机译：噬菌体在食源性病原体检测和控制中的应用

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摘要

The incidence of foodborne infectious diseases is stable or has even increased in many countries. Consequently, our awareness regarding hygiene measures in food production has also increased dramatically over the last decades. However, even today's modern production techniques and intensive food-monitoring programs have not been able to effectively control the problem. At the same time, increased production volumes are distributed to more consumers, and if contaminated, potentially cause mass epidemics. Accordingly, research directed to improve food safety has also been taken forward, also exploring novel methods and technologies. Such an approach is represented by the use of bacteriophage for specific killing of unwanted bacteria. The extreme specificity of phages renders them ideal candidates for applications designed to increase food safety during the production process. Phages are the natural enemies of bacteria, and can be used for biocontrol of bacteria without interfering with the natural microflora or the cultures in fermented products. Moreover, phages or phage-derived proteins can also be used to detect the presence of unwanted pathogens in food or the production environments, which allows quick and specific identification of viable cells. This review intends to briefly summarize and explain the principles and current standing of these approaches.
机译：在许多国家，食源性传染病的发病率稳定，甚至有所增加。因此，在过去的几十年中，我们对食品生产中卫生措施的认识也大大提高了。但是，即使是当今的现代生产技术和强化的食品监控程序也无法有效地控制该问题。同时，产量的增加被分配给更多的消费者，如果被污染，可能导致大规模流行。因此，针对改善食品安全性的研究也已经进行，还探索了新颖的方法和技术。这种方法的特征是使用噬菌体特异性杀死有害细菌。噬菌体的极高特异性使其成为旨在提高生产过程中食品安全性的应用的理想候选者。噬菌体是细菌的天敌，可用于细菌的生物防治，而不会干扰天然微生物区系或发酵产品中的培养物。此外，噬菌体或噬菌体衍生的蛋白质还可用于检测食品或生产环境中有害病原体的存在，从而可以快速，特异性地鉴定活细胞。本文旨在简要总结和解释这些方法的原理和现状。

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