噬菌体在食品工业中的应用与危害防控

The application and control of bacteriophage in food industry

摘要:

近年来，噬菌体由于其特异性侵染细菌的特性，在食品加工及保藏过程中有害微生物的控制和检测方面展现出良好的应用前景。例如在食品表面喷洒噬菌体或将噬菌体与食品包装材料结合，对食源性致病菌及腐败菌加以控制，以及利用基因工程手段构建报告噬菌体对食源性致病菌进行快速检测等。然而，噬菌体也是危害食品发酵的重要因素之一，轻则减产，重则引起整个发酵过程失败，造成巨大的经济损失。目前主要通过噬菌体消毒及灭活、发酵菌种变换等方式防止噬菌体污染。本文综述了食品工业中噬菌体应用及危害的研究现状，以期为拓宽噬菌体在食品工业中的应用途径及开发噬菌体污染防治的新技术提供理论依据。

Abstract:

In recent years, phages have shown promising applications in the control and detection of harmful microorganisms in food processing and preservation due to their specificity in infecting bacteria. For example, phages can be sprayed on food surfaces or combined with food packaging materials to control food-borne pathogenic bacteria and spoilage bacteria, and genetic engineering can be used to construct reporter phages for rapid detection of foodborne pathogenic bacteria. However, phage is also one of the most important detrimental factors in food fermentation. Phage contamination often leads to the failure of the whole fermentation process, causing huge economic loss. At present, phage contamination is mainly prevented by the methods of disinfection and inactivation, fermentation bacterial strain change, etc. This paper reviews the current research status of phage application and hazards in food industry to provide theoretical basis for broadening the application of phage in food industry and developing new technologies for phage contamination prevention.