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Gıda üretim zincirinde kontamine olmuş gıdalardaki patojenik mikroorganizmaların antibiyotiklere direnç göstermeye başlaması, Avrupa’da ve ABD’de hayvan beslemede antibiyotik kullanımına yasal sınırlamaların getirilmesi ve bunun yanısıra tüketicilerin de kimyasal kontaminasyon içermeyen ürün talepleri doğrultusunda gıdaların patojenlerden arındırılmasında alternatif kontrol yöntemlerine gereksinim duyulmaktadır. Son yıllarda canlı mikrobiyal hücreleri enfekte eden virüsler olarak tanımlanan fajlar, tarım ve gıda sektöründe farklı amaçlarla ticarileştirilmeye başlanmıştır. Gıdalarda patojenlerin yok edilmesinde genel olarak “çiftlikten sofraya” kadar tüm gıda zinciri aşamalarında uygulanabilmektedir. Bakteriyofajlar, özellikle gıda endüstrisinde ekipman ve temas yüzeylerinin dezenfeksiyonu (biyosanitasyon), kolay bozulabilir gıdalarda doğal koruyucu olarak kullanılarak, ürünün raf ömrünün uzatılması (biyokoruma) ve çiğ süt, et ve taze gıdalarda dekontaminasyon (biyokontrol) amacıyla kullanılabilmektedir. Antibiyotik alternatifi olarak hayvan ve bitki yetiştiriciliğinde terapötik amaçlı kullanılmasının yanı sıra, gıda endüstrisindeki temel problemlerden biri olan biyofilm oluşumunu önleme ve elimine etmede, patojen bakterilerin hızlı tespitinde kullanılması konusunda yoğun araştırmalar devam etmektedir. Bakteriyofaj uygulamaları, Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, Pseudomonas spp. ve Salmonella spp. gibi gıda kaynaklı patojenler üzerine yoğunlaşmıştır. Fajın gıda güvenliğiyle ilgili iki benzersiz özelliği arasında, hayvan ile bitki hücrelerine ve doğal mikrobiyotaya zarar vermemeleri sıralanabilmektedir. Fajların konakçılarına özgü özellikleri, sadece sınırlı sayıda bakteri suşunu enfekte edebilmeleri açısından bir dezavantaj olarak değerlendirilmektedir. Buna ek olarak çevresel faktörlerden (ultraviyole (UV) ışınları, sıcaklık ve nem dalgalanmaları, bitki koruması için kullanılan kimyasalların kalıntıları gibi) etkilenebilir olması faj uygulamasında çeşitli zorluklar yaratmaktadır. Bu derlemede, son yıllarda inovatif bir yaklaşım olarak değerlendirilen bakteriyofajların ticarileştirilme süreci, tarım ve gıda alanlarındaki uygulamalarının avantaj ve dezavantajları detaylı olarak incelenerek, hasat öncesi ve hasat sonrası gıda işlemede kullanılabilirliği değerlendirilmektedir.
The need for pathogenic microorganisms in foods contaminated in the food production chain to begin to resist antibiotics, legal restrictions on antibiotic use in animal nutrition in Europe and in the United States, and alternative control methods for food cleansing from pathogens in accordance with consumers' demand for non-chemical contamination. In recent years, species identified as viruses that infect living microbial cells have begun to be traded for different purposes in the agricultural and food sector. The elimination of pathogens in foods can generally be applied in all stages of the food chain, from "double to meal". Bacteriophages, especially in the food industry, can be used as a natural protective in easily deteriorating foods for the purpose of disinfection (bio-control) in raw milk, meat and fresh foods, especially in the food industry. In addition to the therapeutic use of antibiotics as an alternative in animal and plant farming, there is an intense research on the use of pathogenic bacteria in the rapid detection in preventing and eliminating the formation of biofilm, which is one of the main problems in the food industry. Bacteriophage applications, Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, Pseudomonas spp. and Salmonella spp. It is focused on food-based pathogens. Among the two unique food safety features of the fade, it can be classified as it does not damage the animal and plant cells and the natural microbiota. The peculiar characteristics of the beans are considered a disadvantage in terms of their ability to infect only a limited number of bacterial beans. In addition, the fact that environmental factors (ultrasonic (UV) rays, temperature and moisture fluctuations, such as the remains of chemicals used for plant protection) can be affected, creates a variety of challenges in the application of the species. In this collection, the process of commercialization of bacteriophages, which has been considered an innovative approach in recent years, examines in detail the advantages and disadvantages of their applications in agriculture and food, and assesses the availability in the processing of food before and after harvesting.
In line with the resistance of pathogenic microorganisms in contaminated foods to antibiotics in the food production chain, the imposition of legal restrictions on the use of antibiotics in animal nutrition in Europe and the USA, and the demand of consumers for products that do not contain chemical contamination, alternative control methods are required for the decontamination of foods from pathogens. Phages, defined as viruses that infect living microbial cells in recent years, have started to be commercialized for different purposes in the agriculture and food industry. It can generally be applied at all stages of the food chain from "farm to table" in the destruction of pathogens in foods. Bacteriophages, especially in the food industry, can be used for disinfection of equipment and contact surfaces (biosanitation), using as natural preservatives in perishable foods, extending the shelf life of the product (bioprotection), and decontamination (biocontrol) in raw milk, meat, and fresh foods. In addition to its therapeutic use in animal and plant breeding as an alternative to antibiotics, intensive research continues on its use in the prevention and elimination of biofilm formation, one of the main problems in the food industry, and rapid detection of pathogenic bacteria. Bacteriophage applications have focused on foodborne pathogens such as Listeria monocytogenes, Escherichia coli O157: H7, Staphylococcus aureus, Pseudomonas spp. and Salmonella spp. Two unique characteristics of phage regarding food safety are that they do not damage animal and plant cells and do not harm the natural microbiota. The characteristics of phages specific to their hosts are seen as a disadvantage in that they can only infect a limited number of bacterial strains. Besides, being easily affected by environmental factors (such as ultraviolet (UV) rays, temperature, and humidity fluctuations, and chemical agent residues used for plant protection) that creates various difficulties in phage application. In this review, it is aimed at a different perspective by examining the advantages and disadvantages of the applications of bacteriophages in agriculture and food fields, which have been considered as an innovative approach in recent years.
Field : Fen Bilimleri ve Matematik; Mühendislik
Journal Type : Uluslararası
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