噬菌体在监测和控制食源性疾病中的应用

被引:5
作者
刘均洪
张兴跃
机构
[1] 青岛科技大学化工学院
关键词
噬菌体; 食源性病原菌; 李斯特菌属; 沙门氏菌; 大肠杆菌; 弯曲杆菌;
D O I
10.13684/j.cnki.spkj.2008.07.076
中图分类号
R346 [];
学科分类号
摘要
在很多国家食源性疾病的发病率正在逐年上升,其广泛分布和不断增长已成为全球性公共卫生问题之一。针对于食品安全性的研究已受到人们的重视,必将探索出新的方法和技术来控制食源性疾病的发生。其中一种方法便是利用噬菌体来杀死有害细菌。噬菌体具有较高的专一性,这一特性可在食品的生产中杀死有害菌,从而保证食品的安全。噬菌体可作为细菌的生物防治剂,并且不会对自然微生物群及其发酵产物产生不良影响。
引用
收藏
页码:243 / 246
页数:4
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