Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 312 - 317

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032008

Research progress of bacteriophage control of Salmonella spp. biofilm

  • LI Xiaoyu ,
  • CHI Xinyue ,
  • WANG Linhui ,
  • MA Yongsheng ,
  • WEI Bingdong ,
  • WANG Lili ,
  • ZHANG Huijun ,
  • SUN Xiaowen ,
  • LI Shibin ,
  • LI Jibin ,
  • XU Yongping
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  • 1(School of Bioengineering, Dalian University of Technology, Dalian 116024, China)
    2(Dalian SEM Bio-Engineering Technology Co. Ltd., Dalian 116620, China)
    3(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    4(Branch of Institute of Animal Husbandry,Jilin Academy of Agricultural Sciences, Gongzhuling 136100, China)

Received date: 2022-04-16

  Revised date: 2022-05-06

  Online published: 2023-03-20

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Abstract

Salmonella spp. is one of the most common causes of foodborne disease worldwide. It is well known that the paramount importance of controlling the cross-contamination and biofilm formation by Salmonella spp. for ensuring food safety. At present, it is difficult to effectively remove Salmonella spp. biofilm in the food industry due to the limitations of traditional physical and chemical control measures. Therefore, it is urgent to develop new control and removal strategies for Salmonella spp. biofilm. Recently, bacteriophages have attracted considerable attention as a safe and highly effective natural bacteriostatic agent. Compared with chemical disinfectants, it has outstanding advantages such as strong specificity, fast self-proliferation, high safety and short development time. It has shown great potential in the field of control and removal of biofilm of foodborne pathogens. Included are a review of the components and formation process of Salmonella spp. biofilm, and focuses on the mode of action and the potential application of bacteriophages for the control of Salmonella spp. biofilm, as well as some limitations and future research area to the adoption of bacteriophages are also discussed. In conclusion, this review will provide new technologies and strategies for the effective control of Salmonella spp. biofilm in food processing.

Key words： biofilm; Salmonella spp.; bacteriophage; control; food processing

Cite this article

LI Xiaoyu , CHI Xinyue , WANG Linhui , MA Yongsheng , WEI Bingdong , WANG Lili , ZHANG Huijun , SUN Xiaowen , LI Shibin , LI Jibin , XU Yongping . Research progress of bacteriophage control of Salmonella spp. biofilm[J]. Food and Fermentation Industries, 2023 , 49(4) : 312 -317 . DOI: 10.13995/j.cnki.11-1802/ts.032008

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