噬菌体在食品安全领域的研究进展

Research progress of phage application in the fi eld of food safety

微生物致病菌引起的食源性疾病在全世界频频发生,对人类健康造成严重危害,由抗生素滥用导致的耐药菌株出现,以及抗生素滥用,使得人们对食源性细菌疾病的控制更加困难。噬菌体是细菌的天敌,具有感染并裂解细菌的功能,噬菌体及其编码裂解酶的发现为食源性致病菌的检测及生物防治开辟了新的途径。因此近年来有关噬菌体作为抗菌制剂的研究受到普遍关注。就噬菌体在食品中病原微生物检测和控制方面的研究作以综述。

Foodborne illness caused by microbial pathogens occurs frequently around the world, causing serious harm to human health. The overuse of antibiotics leads to resistant strains emerging, as well as prohibition of the antibiotic uses, make the control of foodborne bacterial disease more difficult. Bacteriophages are natural enemies of the bacteria, has the function of bacterial infection and lyse them. The found of bacteriophages and phage-encoded lyase for detection of foodborne pathogens and biological control has opened up new avenues. So in recent years as a research-related bacteriophage antimicrobial agents has been drawn wide attention. In this paper, research on phage applied for the detection and control of foodborne pathogenic bacteria is to be reviewed.