噬菌体控制主要食源性致病菌的研究进展  

Application of Bacteriophages in Control of Foodborne Pathogens

作　　者：曹振辉[1,2] 金礼吉[1,3] 徐永平[1,3] 李淑英 张建城[1] 马永生 李化强[1] 曹放[1] 杨扬[1] 

机构地区：[1]大连理工大学生命科学与技术学院,辽宁大连116024 [2]云南农业大学动物科学技术学院,云南昆明650201 [3]大连理工大学动物性食品安全保障技术教育部工程研究中心,辽宁大连116600 [4]大连赛姆生物工程技术公司博士后工作站,辽宁大连116600

出　　处：《食品科学》2013年第5期274-278,共5页Food Science

基　　金：国家自然科学基金项目(31001053)

摘　　要：食源性细菌疾病是当今世界上最广泛的公共卫生问题之一。由抗生素滥用导致的耐药菌株出现,以及抗生素禁用,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,与抗生素相比,噬菌体制剂具有特异性强、自我增殖快、抗菌能力强、研发时间短等优点,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。本文就噬菌体在食源性病原微生物控制方面的应用研究进展作一综述,以期为噬菌体及其制剂在保障动物性食品安全领域的深入研究提供一定的参考。Foodborne disease is an increasing public health problem worldwide.With the emergence of antimicrobial resistance due to intensive application of antibiotics as well as the banned application of antibiotics,the public concern has triggered global efforts in developing effective strategy to control foodbrone diseases.Bacteriophages,as the nature enemy to bacteria,are of increasing interest for a potential treatment to foodborne pathogens with some unique advantages over antibiotics such as extreme specificity against target bacteria,self-replication capability,antibacterial ability and short development cycle.In this paper,the application of phage in the control of foodborne pathogenic bacteria has been reviewed,which will establish a scientific reference for the application of bacteriophages to improve food safety of animal origin.

关 键 词：噬菌体 食源性病原微生物 控制 

分 类 号：TS201.6[轻工技术与工程—食品科学]