中文摘要：随着对家禽的需求不断增加，加工产量不断提高，控制鸡肉加工厂中的沙门氏菌是全球许多工厂面临的一项持续挑战。由沙门氏菌引起的食源性疫情仍对公众健康构成显著风险，而鸡肉是沙门氏菌的良好宿主，不断优化生产方法以降低产品中沙门氏菌的发生率十分重要。目前采用的方法包括使用化学抗菌剂，如含氯化合物和有机酸。然而，由于沙门氏菌耐药率上升，加上要保存肉类感官特性，以及抗菌剂使用日益严格，目前方法的普及率正在下降。噬菌体日益受到重视，但成功实施还需要考虑一些因素，如立法、应用量和浓度。总的来说，噬菌体由于其宿主的特异性而显示出巨大的潜力，保证了在化学物质对整个微生物群落施加抗性性状的选择压力之外的另一种结果。
外文摘要：The control of Salmonella in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to Salmonella still pose a prominent risk to public health. As chicken meat is a good reservoir for Salmonella, it is important for chicken processing plants to continuously optimize methods to reduce the incidence of Salmonella on their products. Current methods include the use of chemical antimicrobials such as chlorine-containing compounds and organic acids. However, these current methods are decreasing in popularity due to the rising rate of Salmonella resistance, coupled with the challenge of preserving the sensory properties of the meat, along with the increasing stringency of antimicrobial use. Bacteriophages are becoming more appealing to integrate into the large-scale hurdle concept. A few factors need to be considered for successful implementation, such as legislation, and application volumes and concentrations. Overall, bacteriophages show great potential because of their host specificity, guaranteeing an alternative outcome to the selective pressure for resistant traits placed by chemicals on whole microbial communities.
外文关键词：bacteriophage；Salmonella；chicken；poultry
作者：Wessels, K；Rip, D；Gouws, P
作者单位：Stellenbosch Univ
期刊名称：FOODS
期刊影响因子：4.092
出版年份：2021
出版刊次：8
点击下载：鸡肉中的沙门氏菌：消费、暴发、特征、当前控制方法及使用噬菌体的潜力