摘要
近年来,噬菌体在食品科学领域中的应用受到国内外研究学者的广泛关注。噬菌体的自身特性表明,其可作为一种杀菌/抑菌的生物制剂来控制食源性病原菌对食品的污染,是保障食品安全的理想工具。此外,基因工程技术的发展进一步促进了噬菌体及其产物的安全、高效使用及噬菌体产品的出现。本文就噬菌体在食品安全控制中的研究进展以及应用前景等方面进行综述。
In recent years,the applications of bacteriophage in the field of food science have attracted widespread research attention.Due to its own properties bacteriophage can be used as a bactericidal/bacteriostatic agent to control the contamination of foodstuffs by foodborne pathogens and is an ideal tool for food safety.In addition,the development of genetic engineering technology has promoted the efficient and safe applications of bacteriophage and its products,besides the emergence of phage-based products.This review summarizes the recent progress and future prospects of bacteriophage in food safety control.
作者
吕阳
尹平
Khairy Morsy MOHAMED
高磊
袁超
周洋
邱宁
邹璐瑶
李志
Abdelnabby HAZEM
王小红
李锦铨
LüYang;YIN Ping;Khairy Morsy MOHAMED;GAO Lei;YUAN Chao;ZHOU Yang;QIU Ning;ZOU Luyao;LI Zhi;Abdelnabby HAZEM;WANG Xiaohong;LI Jinquan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Department of Food Technology,Faculty of Agriculture,Benha University,Benha 11435,Egypt;College of Science,Huazhong Agricultural University,Wuhan 430070,China;College of Fisheries,Huazhong Agricultural University,Wuhan 430070,China;State Key Laboratory of Agricultural Microbiology,Wuhan 430070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第15期240-246,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31502080)
国家级大学生创新创业训练计划项目(201610504067
201710504081)
大学生科技创新基金项目(2017304)。
关键词
噬菌体
食源性病原菌
食品安全控制
基因工程
bacteriophage
foodborne pathogens
food safety control
genetic engineering
