Detection of Escherichia coli in the sewage influent by fluorescent labeled T4 phage

A Critical Analysis of the Opportunities and Challenges of Phage Application in Seafood Quality Control

Seafood is an important source of food and protein for humans. However, it is highly susceptible to microbial contamination, which has become a major challenge for the seafood processing industry. Bacteriophages are widely distributed in the environment and have been successfully used as biocontrol agents against pathogenic microorganisms in certain food processing applications. However, due to the influence of environmental factors and seafood matrices, using bacteriophages for commercial-scale biocontrol strategies still faces some challenges. This article briefly introduces the current processes used for the production and purification of bacteriophages, lists the latest findings on the application of phage-based biocontrol in seafood, summarizes the challenges faced at the current stage, and provides corresponding strategies for solving these issues.

Gold nanoparticles-based multifunctional nanoconjugates for highly sensitive and enzyme-free detection of E.coli K12

Immobilization of proteins on a biocompatible conductive interface is highly desirable for the fabrication of biosensors. In this study, a nanocomposite has been prepared by assembling well-distributed gold nanoparticles (AuNPs) on the surface of a polypyrrole-reduced graphene oxide (PPy-rGO) composite through electrostatic adsorption. This serves as a platform for immobilization of a capture antibody, which was conjugated onto the ferrocene doped polypyrrole-gold nanoparticles (PPy@Fc/AuNPs) composite. The design and performance of the biosensor was tested against detection of a whole-cell bacteria E. coli K12. This nanocomposite has a high surface area, good conductivity and biocompatibility, which is shown to be very suitable for enzyme-free detection of this bacteria. Results show excellent analytical performance with a linear range from 1.0 × 10¹ to 1.0 × 10⁷ CFU mL^-1 and a low detection limit of 10 CFU mL^-1. The sensor has high selectivity, excellent reproducibility, and good stability.

Detection of Escherichia coli in ready-to-eat fresh vegetables using broad-host-range recombinant phages

AIM

To construct a simple method to detect Escherichia coli in ready-to-eat fresh vegetables using broad-host-range recombinant phages.

METHODS AND RESULTS

Firstly, a gene encoding cytochrome c peroxidase (CCP) chromogenic enzyme was inserted into genomes of wild-type phages IP008 and IP052 to produce recombinant phages IP008BK and IP052BK. They were then used in the production of the chromogenic enzyme (CCP) through infection into E. coli. The method was then examined in the colorimetric detection of E. coli K12 in broth, and its appearance was confirmed by a significant change in absorbance after a few minutes of the enzyme assay. Secondly, the protocol using the recombinant phages for the detection of E. coli in vegetables, that is, lettuce and mustard greens, was investigated. A low E. coli concentration at 4 CFU per g vegetable was detected within 16·5 h that is of a shorter duration than agar plate methods and in some commonly known phage-based methods.

CONCLUSION

The existence of E. coli as a faecal contamination indicator in two types of ready-to-eat fresh vegetables, that is, lettuce and mustard greens, can be identified by the broad-host-range recombinant phages.

SIGNIFICANCE AND IMPACT OF STUDY

The method is simple and convenient since it enables the detection of E. coli without expensive apparatus. It is applicable to other types of food samples.

Bacteriophage-based pathogen detection

Considered the most abundant organism on Earth, at a population approaching 10(31), bacteriophage, or phage for short, mediate interactions with myriad bacterial hosts that has for decades been exploited in phage typing schemes for signature identification of clinical, food-borne, and water-borne pathogens. With over 5,000 phage being morphologically characterized and grouped as to susceptible host, there exists an enormous cache of bacterial-specific sensors that has more recently been incorporated into novel bio-recognition assays with heightened sensitivity, specificity, and speed. These assays take many forms, ranging from straightforward visualization of labeled phage as they attach to their specific bacterial hosts to reporter phage that genetically deposit trackable signals within their bacterial hosts to the detection of progeny phage or other uniquely identifiable elements released from infected host cells. A comprehensive review of these and other phage-based detection assays, as directed towards the detection and monitoring of bacterial pathogens, will be provided in this chapter.

Bacteriophages for detection and control of bacterial pathogens in food and food-processing environment

This chapter presents recent advances in bacteriophage research and their application in the area of food safety. Section 1 describes general facts on phage biology that are relevant to their application for control and detection of bacterial pathogens in food and environmental samples. Section 2 summarizes the recently acquired data on application of bacteriophages to control growth of bacterial pathogens and spoilage organisms in food and food-processing environment. Section 3 deals with application of bacteriophages for detection and identification of bacterial pathogens. Advantages of bacteriophage-based methods are presented and their shortcomings are discussed. The chapter is intended for food scientist and food product developers, and people in food inspection and health agencies with the ultimate goal to attract their attention to the new developing technology that has a tremendous potential in providing means for producing wholesome and safe food.