Gıda Sistemlerinde Salmonella’nın Biyokontrolü İçin Faj Uygulamaları

Gıda kaynaklı patojenlerin biyokontrolünde başarılı sonuçlar veren ve çevre dostu bir yaklaşım sunanfaj uygulamaları ile ilgili, çalışmalar günümüzde giderek artmaktadır. Fajlar, spesifik hedef bakterihücresini enfekte edebilen ve öldürebilen virüslerdir. Salmonella, salmonelloz adı verilen gıdakaynaklı hastalıklara yol açan en önemli patojenik mikroorganizmalardan biridir. Et ürünleri, özellikletavuk eti, taze yumurta, süt ürünleri, tüketime hazır gıdalar, deniz ürünleri ve her türlü kontamine gıdasalmonelloza neden olabilir. Bu derlemede, gıda sistemlerinde Salmonella'nın kontrolüne yönelik fajuygulama çalışmaları, son yıllarda yapılan güncel araştırmalar dikkate alınarak özetlenmiştir.

Application of Phage for Biocontrol of Salmonella Species in Food Systems

The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

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Türk Tarım - Gıda Bilim ve Teknoloji dergisi-Cover
  • ISSN: 2148-127X
  • Yayın Aralığı: Aylık
  • Başlangıç: 2013
  • Yayıncı: Turkish Science and Technology Publishing (TURSTEP)
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