噬菌体在食品安全中的应用和潜在风险

摘要

In recent years, foodborne disease often occurred, even increased in some countries. Bacte-riophages were originally used to treat bacterial diseases. Now people have realized that the application prospects of bacteriophages in the food industry are very wide. Bacteriophages have been used as the food additive to control food pathogens. The characteristics of bacteriophages illustrate that bacteriophages are the ideal tool to ensure food safety, because bacteriophages not only are safe and reliable, but also have strict host specificity which means bacteriophages don't kill the fermentation strains in the process of controlling foodborne pathogens. Bacteriophages can be used in all aspects of food production to kill or inhibit pathogenic bacteria, such as raw materials collection, production, storage and others. In this review, we discuss the prospects and potential risks of bacteriophages in controlling foodborne pathogens.%近年来，经食品传播的感染性疾病时有发生，有的国家甚至有增多趋势。噬菌体在早期被用来治疗细菌性疾病，现在人们已经意识到噬菌体在食品工业上的应用前景也非常广阔。已经有人提出把它作为食品添加剂使用以杀灭食源性致病菌。而噬菌体本身的特性也确实说明，噬菌体是保障食品安全的理想工具。因为噬菌体不仅安全可靠，而且有严格的宿主特异性，在杀灭食源性致病菌的同时不会杀死生产中的发酵菌株。噬菌体可以用在食品生产中的各个环节以杀灭或抑制病原菌，比如原料采集、生产、储藏等环节。探讨噬菌体杀灭食源性致病菌的应用前景和潜在风险。