摘要
大肠杆菌是引起细菌类食物中毒的主要原因之一,近年来,由大肠杆菌引起的食品安全事件频发,严重危害人类健康。各国科学家相继从肉类、蔬菜水果和牛奶等食品,或养殖场中分离得到了一些血清型的致病性大肠杆菌,其中最常见、流行最广泛的有O157:H7,K88,K99,O149等。然而,由抗生素滥用导致的耐药菌株出现,以及在动物饲养方面,抗生素种类和用量上的限制,使得人们对致病性大肠杆菌的控制更加困难。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、研发时间短等优点,因此近年来噬菌体作为控制致病性大肠杆菌的研究受到广泛关注。本文就噬菌体在致病性大肠杆菌的生物防控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及动物疾病治疗领域的深入研究提供一定的参考。
Escherichia coli is one of the main reasons that cause the bacterial food poisoning. In recent years, food safety incidents causedbyE. coliare frequent and have serious harm to human health. Scientists isolated some serotypes of pathogenicE. colifrom the meat, vege-tables, fruits and milk or farms, among which the most common and popular serotypes are O157： H7, K88, K99 and O149 However, withthe emergence of antimicrobial resistance due to intensive application of antibiotics as well as the restricted use in types and dosage of antibi-otics in animal feed, it is more difficult to control the pathogenicE. coli. Bacteriophages, as the nature enemy of bacteria, have some uniqueadvantages over antibiotics such as extreme specificity against target bacteria, self-replication capability, antibacterial ability and short devel-opment cycle. In this paper, the application of phage in the control of pathogenicE. coliwas reviewed, which will establish a scientific refer-ence for the application of bacteriophages to improve food safety and animal disease treatment.
作者
付丽娜
徐永平
李晓宇
渠坤丽
张楠
王佳宁
王丽丽
FU Lina;XU Yongping;LI Xiaoyu;QU Kunli;Zhang Nan;WANG Jianing;WANG Lili(Department of Bioscience and Biotechnology, Dalian University of Technology, Dalian 116024, China;Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian 116600, China)
出处
《畜牧与兽医》
北大核心
2017年第12期140-144,共5页
Animal Husbandry & Veterinary Medicine
基金
中国博士后科学基金面上资助(131955)
关键词
噬菌体
致病性大肠杆菌
生物防控
食品安全
bacteriophages
pathogenic Escherichia coli
biological control
food safety
