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| Intestinal Organoids: A New Tool for Infection Assessment of Foodborne Pathogens from Meat and Meat Products |
| WANG Xu, LIU Huanchen, WANG Liming, WANG Huixin, WANG Yixiang, WANG Yi, ZHANG Yan |
| 1. Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China; 2. National Center of Standards Evaluation, State Administration for Market Regulation, Beijing 100026; China; 3. Key Laboratory for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China |
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Abstract Meat and meat products are an essential part of the human diet. Being nutritious, they are easily contaminated by foodborne pathogens, which causes serious damage to human health. Therefore, the prevention and control of foodborne pathogen contamination in meat and meat products is of great importance for food safety. In order to deeply understand the relationship between foodborne pathogens and epithelial cells in the whole infection process, it is a prerequisite to establish an effective intestinal evaluation model. Accordingly, this paper summarizes the infection status of common foodborne pathogens in meat and meat products, and discusses the in vivo and in vitro models currently used to assess the infection of foodborne pathogens. Among them, intestinal organoids, a new model to evaluate the infection mechanism of foodborne pathogens, have great potential in the research of the pathogenic mechanism, cell and tissue tropism. Therefore, this paper focuses on the current status of the application of intestinal organoid models in research on the infection mechanism of foodborne pathogens, and discusses the characteristics and problems of the current intestinal organoid models as well as future development directions.
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2024, Vol. 38 
