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Sun Kim B, Ko EJ, Choi J, Chang Y, Bai J. Isolation, characterization, and application of a lytic bacteriophage SSP49 to control Staphylococcus aureus contamination on baby spinach leaves. Food Res Int 2024; 192:114848. [PMID: 39147476 DOI: 10.1016/j.foodres.2024.114848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
Staphylococcus aureus, a major foodborne pathogen, is frequently detected in fresh produce. It often causes food poisoning accompanied by abdominal pain, diarrhea, and vomiting. Additionally, the abuse of antibiotics to control S. aureus has resulted in the emergence of antibiotics-resistant bacteria, such as methicillin resistant S. aureus. Therefore, bacteriophage, a natural antimicrobial agent, has been suggested as an alternative to antibiotics. In this study, a lytic phage SSP49 that specifically infects S. aureus was isolated from a sewage sample, and its morphological, biological, and genetic characteristics were determined. We found that phage SSP49 belongs to the Straboviridae family (Caudoviricetes class) and maintained host growth inhibition for 30 h in vitro. In addition, it showed high host specificity and a broad host range against various S. aureus strains. Receptor analysis revealed that phage SSP49 utilized cell wall teichoic acid as a host receptor. Whole genome sequencing revealed that the genome size of SSP49 was 137,283 bp and it contained 191 open reading frames. The genome of phage SSP49 did not contain genes related to lysogen formation, bacterial toxicity, and antibiotic resistance, suggesting its safety in food application. The activity of phage SSP49 was considerably stable under various high temperature and pH conditions. Furthermore, phage SSP49 effectively inhibited S. aureus growth on baby spinach leaves both at 4 °C and 25 °C while maintaining the numbers of active phage during treatments (reductions of 1.2 and 2.1 log CFU/cm2, respectively). Thus, this study demonstrated the potential of phage SSP49 as an alternative natural biocontrol agent against S. aureus contamination in fresh produce.
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Affiliation(s)
- Bong Sun Kim
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Eun-Jin Ko
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Jieun Choi
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Republic of Korea
| | - Yoonjee Chang
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Republic of Korea
| | - Jaewoo Bai
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
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Chaudhary V, Kajla P, Lather D, Chaudhary N, Dangi P, Singh P, Pandiselvam R. Bacteriophages: a potential game changer in food processing industry. Crit Rev Biotechnol 2024:1-25. [PMID: 38228500 DOI: 10.1080/07388551.2023.2299768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Accepted: 10/03/2023] [Indexed: 01/18/2024]
Abstract
In the food industry, despite the widespread use of interventions such as preservatives and thermal and non-thermal processing technologies to improve food safety, incidences of foodborne disease continue to happen worldwide, prompting the search for alternative strategies. Bacteriophages, commonly known as phages, have emerged as a promising alternative for controlling pathogenic bacteria in food. This review emphasizes the potential applications of phages in biological sciences, food processing, and preservation, with a particular focus on their role as biocontrol agents for improving food quality and preservation. By shedding light on recent developments and future possibilities, this review highlights the significance of phages in the food industry. Additionally, it addresses crucial aspects such as regulatory status and safety concerns surrounding the use of bacteriophages. The inclusion of up-to-date literature further underscores the relevance of phage-based strategies in reducing foodborne pathogenic bacteria's presence in both food and the production environment. As we look ahead, new phage products are likely to be targeted against emerging foodborne pathogens. This will further advance the efficacy of approaches that are based on phages in maintaining the safety and security of food.
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Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Deepika Lather
- Department of Veterinary Pathology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Nisha Chaudhary
- Department of Food Science and Technology, College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Priya Dangi
- Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University Mathura, Mathura, Uttar Pradesh, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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3
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E S, Gummadi SN. Advances in the applications of Bacteriophages and phage products against food-contaminating bacteria. Crit Rev Microbiol 2023:1-26. [PMID: 37861086 DOI: 10.1080/1040841x.2023.2271098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Accepted: 09/17/2023] [Indexed: 10/21/2023]
Abstract
Food-contaminating bacteria pose a threat to food safety and the economy by causing foodborne illnesses and spoilage. Bacteriophages, a group of viruses that infect only bacteria, have the potential to control bacteria throughout the "farm-to-fork continuum". Phage application offers several advantages, including targeted action against specific bacterial strains and minimal impact on the natural microflora of food. This review covers multiple aspects of bacteriophages applications in the food industry, including their use as biocontrol and biopreservation agents to fight over 20 different genera of food-contaminating bacteria, reduce cross-contamination and the risk of foodborne diseases, and also to prolong shelf life and preserve freshness. The review also highlights the benefits of using bacteriophages in bioprocesses to selectively inhibit undesirable bacteria, such as substrate competitors and toxin producers, which is particularly valuable in complex microbial bioprocesses where physical or chemical methods become inadequate. Furthermore, the review briefly discusses other uses of bacteriophages in the food industry, such as sanitizing food processing environments and detecting specific bacteria in food products. The review also explores strategies to enhance the effectiveness of phages, such as employing multi-phage cocktails, encapsulated phages, phage products, and synergistic hurdle approaches by combining them with antimicrobials.
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Affiliation(s)
- Suja E
- Applied and Industrial Microbiology Laboratory (AIM Lab), Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai, India
| | - Sathyanarayana N Gummadi
- Applied and Industrial Microbiology Laboratory (AIM Lab), Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai, India
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Antimicrobial Resistance and Recent Alternatives to Antibiotics for the Control of Bacterial Pathogens with an Emphasis on Foodborne Pathogens. Antibiotics (Basel) 2023; 12:antibiotics12020274. [PMID: 36830185 PMCID: PMC9952301 DOI: 10.3390/antibiotics12020274] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 01/21/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
Antimicrobial resistance (AMR) is one of the most important global public health problems. The imprudent use of antibiotics in humans and animals has resulted in the emergence of antibiotic-resistant bacteria. The dissemination of these strains and their resistant determinants could endanger antibiotic efficacy. Therefore, there is an urgent need to identify and develop novel strategies to combat antibiotic resistance. This review provides insights into the evolution and the mechanisms of AMR. Additionally, it discusses alternative approaches that might be used to control AMR, including probiotics, prebiotics, antimicrobial peptides, small molecules, organic acids, essential oils, bacteriophage, fecal transplants, and nanoparticles.
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5
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Vasquez I, Retamales J, Parra B, Machimbirike V, Robeson J, Santander J. Comparative Genomics of a Polyvalent Escherichia-Salmonella Phage fp01 and In Silico Analysis of Its Receptor Binding Protein and Conserved Enterobacteriaceae Phage Receptor. Viruses 2023; 15:v15020379. [PMID: 36851593 PMCID: PMC9961651 DOI: 10.3390/v15020379] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
The polyvalent bacteriophage fp01, isolated from wastewater in Valparaiso, Chile, was described to have lytic activity across bacterial species, including Escherichia coli and Salmonella enterica serovars. Due to its polyvalent nature, the bacteriophage fp01 has potential applications in the biomedical, food and agricultural industries. Also, fundamental aspects of polyvalent bacteriophage biology are unknown. In this study, we sequenced and described the complete genome of the polyvalent phage fp01 (MH745368.2) using long- (MinION, Nanopore) and short-reads (MiSeq, Illumina) sequencing. The bacteriophage fp01 genome has 109,515 bp, double-stranded DNA with an average G+C content of 39%, and 158 coding sequences (CDSs). Phage fp01 has genes with high similarity to Escherichia coli, Salmonella enterica, and Shigella sp. phages. Phylogenetic analyses indicated that the phage fp01 is a new Tequintavirus fp01 specie. Receptor binding protein gp108 was identified as potentially responsible for fp01 polyvalent characteristics, which binds to conserved amino acid regions of the FhuA receptor of Enterobacteriaceae.
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Affiliation(s)
- Ignacio Vasquez
- Marine Microbial Pathogenesis and Vaccinology Laboratory, Department of Ocean Science, Memorial University, St. John’s, NL A1C 5S7, Canada
| | - Julio Retamales
- Instituto de Ciencias Naturales, Universidad de las Américas, Viña del Mar 2520000, Chile
| | - Barbara Parra
- Subdepartment of Molecular Genetics, Public Health Institute of Chile, Santiago 9140000, Chile
| | - Vimbai Machimbirike
- Marine Microbial Pathogenesis and Vaccinology Laboratory, Department of Ocean Science, Memorial University, St. John’s, NL A1C 5S7, Canada
| | - James Robeson
- Laboratory of Microbiology, Institute of Biology, Pontifical Catholic University of Valparaíso, Valparaiso 2370000, Chile
- Correspondence: (J.R.); (J.S.)
| | - Javier Santander
- Marine Microbial Pathogenesis and Vaccinology Laboratory, Department of Ocean Science, Memorial University, St. John’s, NL A1C 5S7, Canada
- Correspondence: (J.R.); (J.S.)
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Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective. Foods 2023; 12:foods12030552. [PMID: 36766081 PMCID: PMC9914193 DOI: 10.3390/foods12030552] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Ingestion of food or water contaminated with pathogenic bacteria may cause serious diseases. The One Health approach may help to ensure food safety by anticipating, preventing, detecting, and controlling diseases that spread between animals, humans, and the environment. This concept pays special attention to the increasing spread and dissemination of antibiotic-resistant bacteria, which are considered one of the most important environment-related human and animal health hazards. In this context, the development of innovative, versatile, and effective alternatives to control bacterial infections in order to assure comprehensive food microbial safety is becoming an urgent issue. Bacteriophages (phages), viruses of bacteria, have gained significance in the last years due to the request for new effective antimicrobials for the treatment of bacterial diseases, along with many other applications, including biotechnology and food safety. This manuscript reviews the application of phages in order to prevent food- and water-borne diseases from a One Health perspective. Regarding the necessary decrease in the use of antibiotics, results taken from the literature indicate that phages are also promising tools to help to address this issue. To assist future phage-based real applications, the pending issues and main challenges to be addressed shortly by future studies are also taken into account.
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Ávila M, Sánchez C, Calzada J, Mayer MJ, Berruga MI, López-Díaz TM, Narbad A, Garde S. Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese. Food Res Int 2023; 163:112222. [PMID: 36596151 DOI: 10.1016/j.foodres.2022.112222] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage Clostridium tyrobutyricum, responsible for butyric acid fermentation in semi-hard and hard ripened cheeses, resulting in late gas blowing defect. With this aim, we have isolated, identified and characterized new lytic phages of C. tyrobutyricum, and have evaluated their efficacy to control cheese late blowing by adding them to manufacture milk. Silage, soil, milk and cheese from dairy farms were screened for anti-clostridial phages, obtaining 96 isolates active against C. tyrobutyricum. According to host range, source and plaque morphology, we obtained 20 phage profiles, 8 of them (represented by phages FA3, FA21, FA29, FA52, FA58, FA67, FA70 and FA88) showing a wider host range and high quality lysis, which were further characterized. Selected isolates showed a non-contractile tail, belonging to the Siphoviridae family, and were grouped into 3 restriction profiles. Viable phages were detected after storage in sodium-magnesium buffer (SM buffer), skim milk and acidified skim milk (pH 5) for 7 d at 4 °C, 12 °C and 37 °C, although a decline in infectivity was observed in some cases. Good phage survival was also detected during semi-hard cheese manufacture and ripening (60 d), and cheese lactococci counts, pH, dry matter values, and volatile compounds were not affected by phage addition. In semi-hard cheese, phage FA67 impaired the early germination of C. tyrobutyricum spores and caused a significant decrease in clostridial vegetative cells counts at 14 d of ripening, delaying by 2 weeks the consumption of lactic acid, formation of butyric acid and appearance of late blowing symptoms, compared to the spoilt control cheese without the phage. This is the first report on the application of phage to control C. tyrobutyricum in cheese.
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Affiliation(s)
- Marta Ávila
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
| | - Carmen Sánchez
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
| | - Javier Calzada
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
| | - Melinda J Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
| | - M Isabel Berruga
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain.
| | - Teresa M López-Díaz
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Arjan Narbad
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
| | - Sonia Garde
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
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Hyla K, Dusza I, Skaradzińska A. Recent Advances in the Application of Bacteriophages against Common Foodborne Pathogens. Antibiotics (Basel) 2022; 11:1536. [PMID: 36358191 PMCID: PMC9686946 DOI: 10.3390/antibiotics11111536] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/22/2022] [Accepted: 10/28/2022] [Indexed: 02/13/2024] Open
Abstract
Bacteriophage potential in combating bacterial pathogens has been recognized nearly since the moment of discovery of these viruses at the beginning of the 20th century. Interest in phage application, which initially focused on medical treatments, rapidly spread throughout different biotechnological and industrial fields. This includes the food safety sector in which the presence of pathogens poses an explicit threat to consumers. This is also the field in which commercialization of phage-based products shows the greatest progress. Application of bacteriophages has gained special attention particularly in recent years, presumably due to the potential of conventional antibacterial strategies being exhausted. In this review, we present recent findings regarding phage application in fighting major foodborne pathogens, including Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter jejuni and Listeria monocytogenes. We also discuss advantages of bacteriophage use and challenges facing phage-based antibacterial strategies, particularly in the context of their widespread application in food safety.
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Affiliation(s)
| | | | - Aneta Skaradzińska
- Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
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9
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Application and challenge of bacteriophage in the food protection. Int J Food Microbiol 2022; 380:109872. [PMID: 35981493 DOI: 10.1016/j.ijfoodmicro.2022.109872] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 11/23/2022]
Abstract
In recent years, foodborne diseases caused by pathogens have been increasing. Therefore, it is essential to control the growth and transmission of pathogens. Bacteriophages (phages) have the potential to play an important role in the biological prevention, control, and treatment of these foodborne diseases due to their favorable advantages. Phages not only effectively inhibit pathogenic bacteria and prolong the shelf life of food, but also possess the advantages of specificity and an absence of chemical residues. Currently, there are many cases of phage applications in agriculture, animal disease prevention and control, food safety, and the treatment of drug-resistant disease. In this review, we summarize the recent research progress on phages against foodborne pathogenic bacteria, including Escherichia coli, Salmonella, Campylobacter, Listeria monocytogenes, Shigella, Vibrio parahaemolyticus, and Staphylococcus aureus. We also discuss the main issues and their corresponding solutions in the application of phages in the food industry. In recent years, although researchers have discovered more phages with potential applications in the food industry, most researchers use these phages based on their host spectrum, and the application environment is mostly in the laboratory. Therefore, the practical application of these phages in different aspects of the food industry may be unsatisfactory and even have some negative effects. Thus, we suggest that before using these phages, it is necessary to identify their specific receptors. Using their specific receptors as the selection basis for their application and combining phages with other phages or phages with traditional antibacterial agents may further improve their safety and application efficiency. Collectively, this review provides a theoretical reference for the basic research and application of phages in the food industry.
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Deka D, Annapure US, Shirkole SS, Thorat BN. Bacteriophages: An organic approach to food decontamination. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Darshana Deka
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai, ICT – IOC Campus Bhubaneswar India
| | - U. S. Annapure
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - S. S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai, ICT – IOC Campus Bhubaneswar India
| | - B. N. Thorat
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai, ICT – IOC Campus Bhubaneswar India
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11
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Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici. Food Res Int 2021; 148:110628. [PMID: 34507772 DOI: 10.1016/j.foodres.2021.110628] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
Consumers' quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p < 0.05). The pair association of HHP with Listex™ P100 was unable to eliminate L. monocytogenes, whilst in the HHP-pediocin PA-1 producing P. acidilactici treated samples the eradication was delayed when compared to the three hurdles combination. In addition to the listericidal effect of the HHP-phage-lactic acid bacterium treatment, no significant differences (p > 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.
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Ramos-Vivas J, Elexpuru-Zabaleta M, Samano ML, Barrera AP, Forbes-Hernández TY, Giampieri F, Battino M. Phages and Enzybiotics in Food Biopreservation. Molecules 2021; 26:molecules26175138. [PMID: 34500572 PMCID: PMC8433972 DOI: 10.3390/molecules26175138] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/20/2021] [Indexed: 12/27/2022] Open
Abstract
Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called "phage lysins" or "enzybiotics", which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives.
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Affiliation(s)
- José Ramos-Vivas
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain; (J.R.-V.); (M.E.-Z.); (M.L.S.)
- Department of Project Management, Universidad Internacional Iberoamericana, Campeche 24560, Mexico;
| | - María Elexpuru-Zabaleta
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain; (J.R.-V.); (M.E.-Z.); (M.L.S.)
| | - María Luisa Samano
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain; (J.R.-V.); (M.E.-Z.); (M.L.S.)
- Department of Project Management, Universidad Internacional Iberoamericana, Campeche 24560, Mexico;
| | - Alina Pascual Barrera
- Department of Project Management, Universidad Internacional Iberoamericana, Campeche 24560, Mexico;
| | | | - Francesca Giampieri
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Correspondence: (F.G.); (M.B.); Tel.: +339-071-220-4136 (F.G.); +339-071-220-4646 (M.B.)
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (F.G.); (M.B.); Tel.: +339-071-220-4136 (F.G.); +339-071-220-4646 (M.B.)
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13
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Higgins KV, Woodie LN, Hallowell H, Greene MW, Schwartz EH. Integrative Longitudinal Analysis of Metabolic Phenotype and Microbiota Changes During the Development of Obesity. Front Cell Infect Microbiol 2021; 11:671926. [PMID: 34414128 PMCID: PMC8370388 DOI: 10.3389/fcimb.2021.671926] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 06/15/2021] [Indexed: 01/04/2023] Open
Abstract
Obesity has increased at an alarming rate over the past two decades in the United States. In addition to increased body mass, obesity is often accompanied by comorbidities such as Type II Diabetes Mellitus and metabolic dysfunction-associated fatty liver disease, with serious impacts on public health. Our understanding of the role the intestinal microbiota in obesity has rapidly advanced in recent years, especially with respect to the bacterial constituents. However, we know little of when changes in these microbial populations occur as obesity develops. Further, we know little about how other domains of the microbiota, namely bacteriophage populations, are affected during the progression of obesity. Our goal in this study was to monitor changes in the intestinal microbiome and metabolic phenotype following western diet feeding. We accomplished this by collecting metabolic data and fecal samples for shotgun metagenomic sequencing in a mouse model of diet-induced obesity. We found that after two weeks of consuming a western diet (WD), the animals weighed significantly more and were less metabolically stable than their chow fed counterparts. The western diet induced rapid changes in the intestinal microbiome with the most pronounced dissimilarity at 12 weeks. Our study highlights the dynamic nature of microbiota composition following WD feeding and puts these events in the context of the metabolic status of the mammalian host.
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Affiliation(s)
- Keah V Higgins
- Department of Biological Sciences Auburn University, Auburn, AL, United States
| | - Lauren N Woodie
- Department of Nutrition, Dietetics and Hospitality Management, Auburn University, Auburn, AL, United States
| | - Haley Hallowell
- Department of Biological Sciences Auburn University, Auburn, AL, United States
| | - Michael W Greene
- Department of Nutrition, Dietetics and Hospitality Management, Auburn University, Auburn, AL, United States
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Xu Y. Phage and phage lysins: New era of bio-preservatives and food safety agents. J Food Sci 2021; 86:3349-3373. [PMID: 34302296 DOI: 10.1111/1750-3841.15843] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 01/21/2023]
Abstract
There has been an increase in the search and application of new antimicrobial agents as alternatives to use of chemical preservatives and antibiotic-like compounds by the food industry. The massive use of antibiotic has created a reservoir of antibiotic-resistant bacteria that find their way from farm to humans. Thus, there exists an imperative need to explore new antibacterial options and bacteriophages perfectly fit into the class of safe and potent antimicrobials. Phage bio-control has come a long way owing to advances with use of phage cocktails, recombinant phages, and phage lysins; however, there still exists unmet challenges that restrict the number of phage-based products reaching the market. Hence, further studies are required to explore for more efficient phage-based bio-control strategies that can become an integral part of food safety protocols. This review thus aims to highlight the recent developments made in the application of phages and phage enzymes covering pre-harvest as well as post-harvest usage. It further focuses on the major issues in both phage and phage lysin research hindering their optimum use while detailing out the advances made by researchers lately in this direction for full exploitation of phages and phage lysins in the food sector.
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Affiliation(s)
- Yingmin Xu
- Food Technology College Jiangsu Vocational College of Agriculture and Forestry, China
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15
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Abdelhamid AG, El-Dougdoug NK. Controlling foodborne pathogens with natural antimicrobials by biological control and antivirulence strategies. Heliyon 2020; 6:e05020. [PMID: 32995651 PMCID: PMC7511826 DOI: 10.1016/j.heliyon.2020.e05020] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/02/2020] [Accepted: 09/18/2020] [Indexed: 12/14/2022] Open
Abstract
Foodborne diseases represent a global health threat besides the great economic losses encountered by the food industry. These hazards necessitate the implementation of food preservation methods to control foodborne pathogens, the causal agents of human illnesses. Until now, most control methods rely on inhibiting the microbial growth or eliminating the pathogens by applying lethal treatments. Natural antimicrobials, which inhibit microbial growth, include traditional chemicals, naturally occurring antimicrobials, or biological preservation (e.g. beneficial microbes, bacteriocins, or bacteriophages). Although having great antimicrobial effectiveness, challenges due to the adaptation of foodborne pathogens to such control methods are becoming apparent. Such adaptation enables the survival of the pathogens in foods or food-contact environments. This imperative concern inspires contemporary research and food industry sector to develop technologies which do not target microbial growth but disarming microbial virulence factors. These technologies, referred to as "antivirulence", render the microbe non-capable of causing the disease with very limited or no opportunities for the pathogenic microorganisms to develop resistance. For the sake of safer and fresh-like foods, with no effect on the sensory properties of foods, a combination of two or more natural antimicrobials or with other stressors, is now widespread, to preserve foods. This review introduces and critically describes the traditional versus the emerging uses of natural antimicrobials for controlling foodborne pathogens in foods. Development of biological control strategies using natural antimicrobials proved to be effective in inhibiting microbial growth in foods and allowing improved food safety. In the meanwhile, discovery of new antivirulence agents could be a transformative strategy in food preservation in the far future.
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Affiliation(s)
- Ahmed G. Abdelhamid
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha, 13511, Egypt
| | - Noha K. El-Dougdoug
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha, 13511, Egypt
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16
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Bacteriophage biocontrol to fight Listeria outbreaks in seafood. Food Chem Toxicol 2020; 145:111682. [PMID: 32805341 DOI: 10.1016/j.fct.2020.111682] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 08/04/2020] [Accepted: 08/07/2020] [Indexed: 12/19/2022]
Abstract
Listeria monocytogenes is a well-known pathogen responsible for the severe foodborne disease listeriosis. The control of L. monocytogenes occurrence in seafood products and seafood processing environments is an important challenge for the seafood industry and the public health sector. However, bacteriophage biocontrol shows great potential to be used as safety control measure in seafood. This review provides an update on Listeria-specific bacteriophages, focusing on their application as a safe and natural strategy to prevent L. monocytogenes contamination and growth in seafood products and seafood processing environments. Furthermore, the main properties required from bacteriophages intended to be used as biocontrol tools are summarized and emerging strategies to overcome the current limitations are considered. Also, major aspects relevant for bacteriophage production at industrial scale, their access to the market, as well as the current regulatory status of bacteriophage-based solutions for Listeria biocontrol are discussed.
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17
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García-Anaya MC, Sepulveda DR, Sáenz-Mendoza AI, Rios-Velasco C, Zamudio-Flores PB, Acosta-Muñiz CH. Phages as biocontrol agents in dairy products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Lewis R, Hill C. Overcoming barriers to phage application in food and feed. Curr Opin Biotechnol 2019; 61:38-44. [PMID: 31726332 DOI: 10.1016/j.copbio.2019.09.018] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/17/2019] [Accepted: 09/20/2019] [Indexed: 01/08/2023]
Abstract
Bacteriophages (phages) can play a useful role as narrow spectrum antimicrobials in food safety and in food production. Consumer attitudes towards traditional additives have led to a search for natural, potentially clean label, alternatives. At the same time, the rise in antimicrobial resistance has created a need for alternative antimicrobials for disease prevention and treatment in animal husbandry. Phages represent a viable option for both of these applications. We highlight important barriers which should be considered to improve the chance of a positive outcome when using phages in food and food production. These include the feasibility of adding high concentrations of phages, the physico-chemical properties of the food or target, how and when phages are applied, and which phages are chosen.
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Affiliation(s)
- Rhea Lewis
- APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland; School of Microbiology, University College Cork, Cork T12 YN60, Ireland
| | - Colin Hill
- APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland; School of Microbiology, University College Cork, Cork T12 YN60, Ireland.
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19
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O'Sullivan L, Bolton D, McAuliffe O, Coffey A. The use of bacteriophages to control and detect pathogens in the dairy industry. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12641] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lisa O'Sullivan
- Department of Biological Sciences Cork Institute of Technology Rossa Avenue Bishopstown Ireland
| | - Declan Bolton
- Food Research Centre Teagasc Ashtown, Dublin 15 Ireland
| | | | - Aidan Coffey
- Department of Biological Sciences Cork Institute of Technology Rossa Avenue Bishopstown Ireland
- APC Microbiome Institute, Biosciences Building University College Cork Cork Ireland
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20
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21
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22
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Gutiérrez D, Fernández L, Rodríguez A, García P. Role of Bacteriophages in the Implementation of a Sustainable Dairy Chain. Front Microbiol 2019; 10:12. [PMID: 30723460 PMCID: PMC6349743 DOI: 10.3389/fmicb.2019.00012] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Accepted: 01/07/2019] [Indexed: 12/16/2022] Open
Abstract
The growing human population is currently facing an unprecedented challenge regarding global food sustainability. Thus, it is of paramount to maintain food production and quality while avoiding a negative impact on climate change and the environment at large. Along the food chain, several practices could compromise future food safety and human health. One example is the widespread use of antibiotics and disinfectants in dairy production, which has contributed to the current antibiotic resistance crisis. Moreover, the uncontrolled release of antimicrobials to the environment poses a significant threat to natural ecosystems. For these reasons, research has recently focused on exploiting natural antimicrobials with the goal of achieving a safer and more sustainable dairy production chain. In this context, bacteriophages, viruses that infect bacteria, may become good allies to prevent and treat diseases in cattle, or be used as disinfectants in dairy facilities and as preservatives in dairy products. This review provides an overview of the current research regarding the use of phages as a global approach to reduce economic losses and food waste, while increasing food safety and reducing the environmental impact of food production. Our current understanding of progress, solutions, and future challenges in dairy production, processing, safety, waste processing, and quality assurance is also discussed.
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Affiliation(s)
| | | | | | - Pilar García
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Spain
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23
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Bellio A, Chiesa F, Gallina S, Bianchi DM, Macori G, Bossi D, Nia Y, Mutel I, Messio S, Hennekinne JA, Decastelli L. Insight Into the Distribution of Staphylococci and Their Enterotoxins in Cheeses Under Natural Conditions. Front Microbiol 2019; 9:3233. [PMID: 30666242 PMCID: PMC6330353 DOI: 10.3389/fmicb.2018.03233] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Accepted: 12/12/2018] [Indexed: 01/18/2023] Open
Abstract
Staphylococcal food poisoning outbreaks are a major cause of food-borne illness in the European Union and their notification has been mandatory since 2005. Criteria for the enumeration of coagulase-positive Staphylococci (CPS) and the detection of staphylococcal enterotoxins (SEs) in cheese have been set down in Commission Regulation EC 2073/2005. Currently, few information are available about the distribution of SEs in naturally contaminated cheeses, including raw-milk and artisanal dairy products. The aim of this study was therefore to investigate at both the CPS enumeration and the succession of the enterotoxigenic Staphylococcus aureus and produced enterotoxins levels on the rind and the core of a raw-milk semi-hard cheese, produced on farm. The study has been conducted in three steps: (I) seven wheels at different time of ripening where tested for the presence of SEs. (II) from each wheel, four portions were subsequently sampled from four different areas (peripheral rind, central rind, peripheral core and central core). (III) two cheese wheels, characterized by the highest and lowest CPS numbers and SEs quantification, based on the second step of the study, were further analyzed. A significant difference has been observed in the distribution of CPS and SEs in the four areas sampled, irrespectively of the batch and the time of ripening. The results of this study provided a set of previously unknown information on the influence of natural conditions on the distribution of CPS and SEs thereof in the cheese matrix, filling a gap in the understanding of SEs biosynthesis process.
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Affiliation(s)
- Alberto Bellio
- National Reference Laboratory for Coagulase Positive Staphylococci, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy
| | - Francesco Chiesa
- Dipartimento di Medicina Veterinaria, Università degli Studi di Torino, Turin, Italy
| | - Silvia Gallina
- National Reference Laboratory for Coagulase Positive Staphylococci, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy
| | - Daniela Manila Bianchi
- S.C. Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy
| | - Guerrino Macori
- S.C. Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy
| | - Dario Bossi
- Servizio Veterinario Asl VC, Vercelli, Italy
| | - Yacine Nia
- European Union Reference Laboratory for Coagulase Positive Staphylococci, Agence Nationale de Sécurité Sanitaire de l'Alimentation, de l'Environnement et du Travail, Maisons-Alfort, France
| | - Isabelle Mutel
- European Union Reference Laboratory for Coagulase Positive Staphylococci, Agence Nationale de Sécurité Sanitaire de l'Alimentation, de l'Environnement et du Travail, Maisons-Alfort, France
| | - Sabine Messio
- European Union Reference Laboratory for Coagulase Positive Staphylococci, Agence Nationale de Sécurité Sanitaire de l'Alimentation, de l'Environnement et du Travail, Maisons-Alfort, France
| | - Jacques-Antoine Hennekinne
- European Union Reference Laboratory for Coagulase Positive Staphylococci, Agence Nationale de Sécurité Sanitaire de l'Alimentation, de l'Environnement et du Travail, Maisons-Alfort, France
| | - Lucia Decastelli
- National Reference Laboratory for Coagulase Positive Staphylococci, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy.,S.C. Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Turin, Italy
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24
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Tomat D, Casabonne C, Aquili V, Balagué C, Quiberoni A. Evaluation of a novel cocktail of six lytic bacteriophages against Shiga toxin-producing Escherichia coli in broth, milk and meat. Food Microbiol 2018; 76:434-442. [DOI: 10.1016/j.fm.2018.07.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 07/03/2018] [Accepted: 07/16/2018] [Indexed: 01/13/2023]
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25
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González-Menéndez E, Fernández L, Gutiérrez D, Rodríguez A, Martínez B, García P. Comparative analysis of different preservation techniques for the storage of Staphylococcus phages aimed for the industrial development of phage-based antimicrobial products. PLoS One 2018; 13:e0205728. [PMID: 30308048 PMCID: PMC6181408 DOI: 10.1371/journal.pone.0205728] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 10/01/2018] [Indexed: 11/19/2022] Open
Abstract
Bacteriophages have been proven as effective antimicrobial agents in the treatment of infectious diseases and in other biocontrol applications including food preservation and disinfection. The extensive use of bacteriophages requires improved methodologies for medium- and long-term storage as well as for easy shipping. To this aim, we have determined the stability of four Staphylococcus phages (phiIPLA88, phiIPLA35, phiIPLA-RODI and phiIPLA-C1C) with antimicrobial potential at different temperatures (20°C/25°C, 4°C, -20°C, -80°C, -196°C) and during lyophilization (freeze drying) using several stabilizing additives (disaccharides, glycerol, sorbitol and skim milk). Differences between phages were observed at different temperatures (20°C/25°C, 4°C and -20°C), where phages were less stable. At lower temperatures (-80°C and -196°C), all phages showed good viability after 24 months regardless of the stabilizer. Differences between phages were also observed after lyophilization although the addition of skim milk yielded a dry powder with a stable titer after 24 months. As an alternative to facilitate storage and transportation, phage encapsulation has been also explored. Phage phiIPLA-RODI encapsulated in alginate capsules retained high viability when stored at 4°C for 6 months and at 20°C for 1 month. Moreover, the spray-dryer technique allowed obtaining dry powders containing viable encapsulated phages (phiIPLA-RODI and phiIPLA88) in both skim milk and trehalose for 12 months at 4°C. Storage of phages at 20°C was less effective; in fact, phiIPLA88 was stable for at least 12 months in trehalose but not in skim milk, while phiIPLA-RODI was stable only for 6 months in either stabilizer. These results suggest that encapsulated phages might be a suitable way for shipping phages.
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Affiliation(s)
- Eva González-Menéndez
- Departamento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias–Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Lucía Fernández
- Departamento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias–Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Diana Gutiérrez
- Departamento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias–Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Ana Rodríguez
- Departamento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias–Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Beatriz Martínez
- Departamento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias–Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Pilar García
- Departamento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias–Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- * E-mail:
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26
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González-Menéndez E, Fernández L, Gutiérrez D, Pando D, Martínez B, Rodríguez A, García P. Strategies to Encapsulate the Staphylococcus aureus Bacteriophage phiIPLA-RODI. Viruses 2018; 10:E495. [PMID: 30217072 PMCID: PMC6163856 DOI: 10.3390/v10090495] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 09/10/2018] [Accepted: 09/11/2018] [Indexed: 12/30/2022] Open
Abstract
The antimicrobial properties of bacteriophages make them suitable food biopreservatives. However, such applications require the development of strategies that ensure stability of the phage particles during food processing. In this study, we assess the protective effect of encapsulation of the Staphylococcus aureus bacteriophage phiIPLA-RODI in three kinds of nanovesicles (niosomes, liposomes, and transfersomes). All these systems allowed the successful encapsulation of phage phiIPLA-RODI with an efficiency ranged between 62% and 98%, regardless of the concentration of components (like phospholipids and surfactants) used for vesicle formation. Only niosomes containing 30 mg/mL of surfactants exhibited a slightly lower percentage of encapsulation. Regarding particle size distribution, the values determined for niosomes, liposomes, and transfersomes were 0.82 ± 0.09 µm, 1.66 ± 0.21 µm, and 0.55 ± 0.06 µm, respectively. Importantly, bacteriophage infectivity was maintained during storage for 6 months at 4 °C for all three types of nanovesicles, with the exception of liposomes containing a low concentration of components. In addition, we observed that niosomes partially protected the phage particles from low pH. Thus, while free phiIPLA-RODI was not detectable after 60 min of incubation at pH 4.5, titer of phage encapsulated in niosomes decreased only 2 log units. Overall, our results show that encapsulation represents an appropriate procedure to improve stability and, consequently, antimicrobial efficacy of phages for application in the food processing industry.
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Affiliation(s)
- Eva González-Menéndez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
| | - Lucía Fernández
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
| | - Diana Gutiérrez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
| | - Daniel Pando
- Nanovex Biotechnologies S.L., Parque Tecnológico de Asturias, CEEI, 33428 Llanera, Spain.
| | - Beatriz Martínez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
| | - Ana Rodríguez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
| | - Pilar García
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
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27
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Pujato SA, Quiberoni A, Mercanti DJ. Bacteriophages on dairy foods. J Appl Microbiol 2018; 126:14-30. [PMID: 30080952 DOI: 10.1111/jam.14062] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 06/29/2018] [Accepted: 08/02/2018] [Indexed: 01/04/2023]
Abstract
This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.
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Affiliation(s)
- S A Pujato
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas), Santa Fe, Argentina
| | - A Quiberoni
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas), Santa Fe, Argentina
| | - D J Mercanti
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas), Santa Fe, Argentina
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28
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Xu D, Jiang Y, Wang L, Yao L, Li F, Zhai Y, Zhang Y. Biocontrol of Salmonella Typhimurium in Raw Salmon Fillets and Scallop Adductors by Using Bacteriophage SLMP1. J Food Prot 2018; 81:1304-1312. [PMID: 29993285 DOI: 10.4315/0362-028x.jfp-17-525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The aim of this study was to evaluate the effectiveness of bacteriophage (phage) SLMP1 to reduce Salmonella Typhimurium on contaminated raw salmon fillets and scallop adductors as a function of Salmonella inoculum level, phage dose, storage temperature, and storage time. Samples were inoculated with 102 and 104 CFU/g Salmonella and then treated with different concentrations of phage SLMP1, followed by incubation at 4, 15, and 25°C, respectively. The results showed that 108 PFU/g was the optimal concentration of phage for the control of Salmonella, which was applied in the following storage experiments over a 7-day period at 4°C, a 4-day period at 15°C, and a 2-day period at 25°C. For the salmon fillets samples, 102 CFU/g Salmonella could be reduced below the detection limit at all three temperatures, whereas 104 CFU/g Salmonella was first decreased and then increased at 15 and 25°C. For the scallop adductors samples, 102 CFU/g Salmonella could be reduced below the detection limit first and then increased after a certain period at 15 and 25°C. The variation trends of 104 CFU/g Salmonella in scallop adductors were similar to those in salmon fillets. The results also showed that the Salmonella counts of both inoculum levels on samples could be reduced below the detection limit or maintained at a low level by phage SLMP1 during storage at 4°C. Phage SLMP1 remained stable on raw salmon fillets and scallop adductors. This study indicated that phage SLMP1 has potential effectiveness as a biocontrol agent of Salmonella in seafood.
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Affiliation(s)
- Dongqin Xu
- 1 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.,2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, People's Republic of China; and
| | - Yanhua Jiang
- 2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, People's Republic of China; and
| | - Lianzhu Wang
- 2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, People's Republic of China; and
| | - Lin Yao
- 2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, People's Republic of China; and
| | - Fengling Li
- 2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, People's Republic of China; and
| | - Yuxiu Zhai
- 2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, People's Republic of China; and
| | - Yuan Zhang
- 3 Zhangzidao Group Co., Ltd., Dalian 116011, People's Republic of China
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29
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Moye ZD, Woolston J, Sulakvelidze A. Bacteriophage Applications for Food Production and Processing. Viruses 2018; 10:E205. [PMID: 29671810 PMCID: PMC5923499 DOI: 10.3390/v10040205] [Citation(s) in RCA: 280] [Impact Index Per Article: 46.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 04/10/2018] [Accepted: 04/11/2018] [Indexed: 12/17/2022] Open
Abstract
Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques and pathogen surveillance. Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they also have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. Perhaps most importantly, these decontamination strategies kill indiscriminately, including many—often beneficial—bacteria that are naturally present in foods. One promising technique that addresses several of these shortcomings is bacteriophage biocontrol, a green and natural method that uses lytic bacteriophages isolated from the environment to specifically target pathogenic bacteria and eliminate them from (or significantly reduce their levels in) foods. Since the initial conception of using bacteriophages on foods, a substantial number of research reports have described the use of bacteriophage biocontrol to target a variety of bacterial pathogens in various foods, ranging from ready-to-eat deli meats to fresh fruits and vegetables, and the number of commercially available products containing bacteriophages approved for use in food safety applications has also been steadily increasing. Though some challenges remain, bacteriophage biocontrol is increasingly recognized as an attractive modality in our arsenal of tools for safely and naturally eliminating pathogenic bacteria from foods.
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Affiliation(s)
- Zachary D Moye
- Intralytix, Inc., The Columbus Center, 701 E. Pratt Street, Baltimore, MD 21202, USA.
| | - Joelle Woolston
- Intralytix, Inc., The Columbus Center, 701 E. Pratt Street, Baltimore, MD 21202, USA.
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Mulugeta B, Tesfaye S, Tesfaye W. Bacteriophages and phage products: Applications in medicine and biotechnological industries, and
general concerns. ACTA ACUST UNITED AC 2018. [DOI: 10.5897/sre2017.6546] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Bacteriophages in the Dairy Environment: From Enemies to Allies. Antibiotics (Basel) 2017; 6:antibiotics6040027. [PMID: 29117107 PMCID: PMC5745470 DOI: 10.3390/antibiotics6040027] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 11/03/2017] [Accepted: 11/06/2017] [Indexed: 01/21/2023] Open
Abstract
The history of dairy farming goes back thousands of years, evolving from a traditional small-scale production to the industrialized manufacturing of fermented dairy products. Commercialization of milk and its derived products has been very important not only as a source of nourishment but also as an economic resource. However, the dairy industry has encountered several problems that have to be overcome to ensure the quality and safety of the final products, as well as to avoid economic losses. Within this context, it is interesting to highlight the role played by bacteriophages, or phages, viruses that infect bacteria. Indeed, bacteriophages were originally regarded as a nuisance, being responsible for fermentation failure and economic losses when infecting lactic acid bacteria, but are now considered promising antimicrobials to fight milk-borne pathogens without contributing to the increase in antibiotic resistance.
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Tomat D, Balagué C, Aquili V, Verdini R, Quiberoni A. Resistance of phages lytic to pathogenicEscherichia colito sanitisers used by the food industry and in home settings. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13626] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- David Tomat
- Facultad de Ciencias Bioquímicas y Farmacéuticas; Área de Bacteriología; Universidad Nacional de Rosario; Suipacha 531 S2002LRK Rosario Argentina
| | - Claudia Balagué
- Facultad de Ciencias Bioquímicas y Farmacéuticas; Área de Bacteriología; Universidad Nacional de Rosario; Suipacha 531 S2002LRK Rosario Argentina
| | - Virginia Aquili
- Facultad de Ciencias Bioquímicas y Farmacéuticas; Área de Bacteriología; Universidad Nacional de Rosario; Suipacha 531 S2002LRK Rosario Argentina
| | - Roxana Verdini
- Instituto de Química Rosario (UNR - CONICET); Suipacha 570 2000 Rosario, Santa Fe Argentina
| | - Andrea Quiberoni
- Facultad de Ingeniería Química; Instituto de Lactología Industrial (UNL - CONICET); Santiago del Estero 2829 3000 Santa Fe Argentina
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Prediction of Listeria monocytogenes ATCC 7644 growth on fresh-cut produce treated with bacteriophage and sucrose monolaurate by using artificial neural network. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Pereira C, Moreirinha C, Lewicka M, Almeida P, Clemente C, Cunha Â, Delgadillo I, Romalde JL, Nunes ML, Almeida A. Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails. Virus Res 2016; 220:179-92. [PMID: 27126773 DOI: 10.1016/j.virusres.2016.04.020] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 04/20/2016] [Accepted: 04/22/2016] [Indexed: 01/21/2023]
Abstract
The aim of this study was to compare the dynamics of three previously isolated bacteriophages (or phages) individually (phSE-1, phSE-2 and phSE-5) or combined in cocktails of two or three phages (phSE-1/phSE-2, phSE-1/phSE-5, phSE-2/phSE-5 and phSE-1/phSE-2/phSE-5) to control Salmonella enterica serovar Typhimurium (Salmonella Typhimurium) in order to evaluate their potential application during depuration. Phages were assigned to the family Siphoviridae and revealed identical restriction digest profiles, although they showed a different phage adsorption, host range, burst size, explosion time and survival in seawater. The three phages were effective against S. Typhimurium (reduction of ∼2.0 log CFU/mL after 4h treatment). The use of cocktails was not significantly more effective than the use of single phages. A big fraction of the remained bacteria are phage-resistant mutants (frequency of phage-resistant mutants 9.19×10(-5)-5.11×10(-4)) but phage- resistant bacterial mutants was lower for the cocktail phages than for the single phage suspensions and the phage phSE-1 presented the highest rate of resistance and phage phSE-5 the lowest one. The spectral changes of S. Typhimurium resistant and phage-sensitive cells were compared and revealed relevant differences for peaks associated to amide I (1620cm(-1)) and amide II (1515cm(-1)) from proteins and from carbohydrates and phosphates region (1080-1000cm(-1)). Despite the similar efficiency of individual phages, the development of lower resistance indicates that phage cocktails might be the most promising choice to be used during the bivalve depuration to control the transmission of salmonellosis.
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Affiliation(s)
- Carla Pereira
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Catarina Moreirinha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Magdalena Lewicka
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Paulo Almeida
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Carla Clemente
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Ângela Cunha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jésus L Romalde
- Departamento de Microbiología e Parasitología, CIBUS-Facultad de Biologia, Universidade de Santiago de Compostela, Campus Vida s/n, 15782 Santiago de Compostela, Spain
| | - Maria L Nunes
- CIIMAR/CIMAR-Centro de Investigação Marinha e Ambiental, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Gutiérrez D, Rodríguez-Rubio L, García P, Billington C, Premarante A, Rodríguez A, Martínez B. Phage sensitivity and prophage carriage in Staphylococcus aureus isolated from foods in Spain and New Zealand. Int J Food Microbiol 2016; 230:16-20. [PMID: 27111797 DOI: 10.1016/j.ijfoodmicro.2016.04.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 03/14/2016] [Accepted: 04/13/2016] [Indexed: 01/08/2023]
Abstract
Bacteriophages (phages) are a promising tool for the biocontrol of pathogenic bacteria, including those contaminating food products and causing infectious diseases. However, the success of phage preparations is limited by the host ranges of their constituent phages. The phage resistance/sensitivity profile of eighty seven Staphylococcus aureus strains isolated in Spain and New Zealand from dairy, meat and seafood sources was determined for six phages (Φ11, K, ΦH5, ΦA72, CAPSa1 and CAPSa3). Most of the S. aureus strains were sensitive to phage K (Myoviridae) and CAPSa1 (Siphoviridae) regardless of their origin. There was a higher sensitivity of New Zealand S. aureus strains to phages isolated from both Spain (ΦH5 and ΦA72) and New Zealand (CAPSa1 and CAPSa3). Spanish phages had a higher infectivity on S. aureus strains of Spanish dairy origin, while Spanish strains isolated from other environments were more sensitive to New Zealand phages. Lysogeny was more prevalent in Spanish S. aureus compared to New Zealand strains. A multiplex PCR reaction, which detected ΦH5 and ΦA72 sequences, indicated a high prevalence of these prophages in Spanish S. aureus strains, but were infrequently detected in New Zealand strains. Overall, the correlation between phage resistance and lysogeny in S. aureus strains was found to be weak.
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Affiliation(s)
- Diana Gutiérrez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC). Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - Lorena Rodríguez-Rubio
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC). Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - Pilar García
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC). Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - Craig Billington
- Food, Water and Environmental Microbiology Group, Institute of Environmental Science and Research, Christchurch Science Centre, Christchurch 8041, New Zealand
| | - Aruni Premarante
- Food, Water and Environmental Microbiology Group, Institute of Environmental Science and Research, Christchurch Science Centre, Christchurch 8041, New Zealand
| | - Ana Rodríguez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC). Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - Beatriz Martínez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC). Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain.
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Bai J, Kim YT, Ryu S, Lee JH. Biocontrol and Rapid Detection of Food-Borne Pathogens Using Bacteriophages and Endolysins. Front Microbiol 2016; 7:474. [PMID: 27092128 PMCID: PMC4824769 DOI: 10.3389/fmicb.2016.00474] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Accepted: 03/21/2016] [Indexed: 01/06/2023] Open
Abstract
Bacteriophages have been suggested as natural food preservatives as well as rapid detection materials for food-borne pathogens in various foods. Since Listeria monocytogenes-targeting phage cocktail (ListShield) was approved for applications in foods, numerous phages have been screened and experimentally characterized for phage applications in foods. A single phage and phage cocktail treatments to various foods contaminated with food-borne pathogens including E. coli O157:H7, Salmonella enterica, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, Cronobacter sakazakii, and Vibrio spp. revealed that they have great potential to control various food-borne pathogens and may be alternative for conventional food preservatives. In addition, phage-derived endolysins with high host specificity and host lysis activities may be preferred to food applications rather than phages. For rapid detection of food-borne pathogens, cell-wall binding domains (CBDs) from endolysins have been suggested due to their high host-specific binding. Fluorescence-tagged CBDs have been successfully evaluated and suggested to be alternative materials of expensive antibodies for various detection applications. Most recently, reporter phage systems have been developed and tested to confirm their usability and accuracy for specific detection. These systems revealed some advantages like rapid detection of only viable pathogenic cells without interference by food components in a very short reaction time, suggesting that these systems may be suitable for monitoring of pathogens in foods. Consequently, phage is the next-generation biocontrol agent as well as rapid detection tool to confirm and even identify the food-borne pathogens present in various foods.
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Affiliation(s)
- Jaewoo Bai
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National UniversitySeoul, South Korea
| | - You-Tae Kim
- Department of Food Science and Biotechnology and Institute of Life Science and Resources, Kyung Hee UniversityYongin, South Korea
| | - Sangryeol Ryu
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National UniversitySeoul, South Korea
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National UniversityPyeongchang, South Korea
| | - Ju-Hoon Lee
- Department of Food Science and Biotechnology and Institute of Life Science and Resources, Kyung Hee UniversityYongin, South Korea
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Kazi M, Annapure US. Bacteriophage biocontrol of foodborne pathogens. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1355-62. [PMID: 27570260 PMCID: PMC4984715 DOI: 10.1007/s13197-015-1996-8] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2015] [Accepted: 08/07/2015] [Indexed: 11/26/2022]
Abstract
Bacteriophages are viruses that only infect bacterial cells. Phages are categorized based on the type of their life cycle, the lytic cycle cause lysis of the bacterium with the release of multiple phage particles where as in lysogenic phase the phage DNA is incorporated into the bacterial genome. Lysogeny does not result in lysis of the host. Lytic phages have several potential applications in the food industry as biocontrol agents, biopreservatives and as tools for detecting pathogens. They have also been proposed as alternatives to antibiotics in animal health. Two unique features of phage relevant for food safety are that they are harmless to mammalian cells and high host specificity, keeping the natural microbiota undisturbed. However, the recent approval of bacteriophages as food additives has opened the discussion about 'edible viruses'. This article reviews in detail the application of phages for the control of foodborne pathogens in a process known as "biocontrol".
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Affiliation(s)
- Mustafa Kazi
- Department of Food Engineering and Technology, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019 India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019 India
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38
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Combined Application of Essential Oil Compounds and Bacteriophage to Inhibit Growth of Staphylococcus aureus In Vitro. Curr Microbiol 2015; 72:426-35. [DOI: 10.1007/s00284-015-0968-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Accepted: 11/12/2015] [Indexed: 10/22/2022]
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39
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Perera MN, Abuladze T, Li M, Woolston J, Sulakvelidze A. Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods. Food Microbiol 2015; 52:42-8. [PMID: 26338115 DOI: 10.1016/j.fm.2015.06.006] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 04/17/2015] [Accepted: 06/18/2015] [Indexed: 10/23/2022]
Abstract
ListShield™, a commercially available bacteriophage cocktail that specifically targets Listeria monocytogenes, was evaluated as a bio-control agent for L. monocytogenes in various Ready-To-Eat foods. ListShield™ treatment of experimentally contaminated lettuce, cheese, smoked salmon, and frozen entrèes significantly reduced (p < 0.05) L. monocytogenes contamination by 91% (1.1 log), 82% (0.7 log), 90% (1.0 log), and 99% (2.2 log), respectively. ListShield™ application, alone or combined with an antioxidant/anti-browning solution, resulted in a statistically significant (p < 0.001) 93% (1.1 log) reduction of L. monocytogenes contamination on apple slices after 24 h at 4 °C. Treatment of smoked salmon from a commercial processing facility with ListShield™ eliminated L. monocytogenes (no detectable L. monocytogenes) in both the naturally contaminated and experimentally contaminated salmon fillets. The organoleptic quality of foods was not affected by application of ListShield™, as no differences in the color, taste, or appearance were detectable. Bio-control of L. monocytogenes with lytic bacteriophage preparations such as ListShield™ can offer an environmentally-friendly, green approach for reducing the risk of listeriosis associated with the consumption of various foods that may be contaminated with L. monocytogenes.
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Affiliation(s)
- Meenu N Perera
- Intralytix, Inc., 701 East Pratt Street, Baltimore, MD 21202, USA
| | - Tamar Abuladze
- Intralytix, Inc., 701 East Pratt Street, Baltimore, MD 21202, USA
| | - Manrong Li
- Intralytix, Inc., 701 East Pratt Street, Baltimore, MD 21202, USA
| | - Joelle Woolston
- Intralytix, Inc., 701 East Pratt Street, Baltimore, MD 21202, USA.
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El Haddad L, Roy JP, Khalil GE, St-Gelais D, Champagne CP, Labrie S, Moineau S. Efficacy of two Staphylococcus aureus phage cocktails in cheese production. Int J Food Microbiol 2015; 217:7-13. [PMID: 26476571 DOI: 10.1016/j.ijfoodmicro.2015.10.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 09/19/2015] [Accepted: 10/01/2015] [Indexed: 12/18/2022]
Abstract
Staphylococcus aureus is one of the most prevalent pathogenic bacteria contaminating dairy products. In an effort to reduce food safety risks, virulent phages are investigated as antibacterial agents to control foodborne pathogens. The aim of this study was to compare sets of virulent phages, design phage cocktails, and use them in a cocktail to control pathogenic staphylococci in cheese. Six selected phages belonging to the three Caudovirales families (Myoviridae, Siphoviridae, Podoviridae) were strictly lytic, had a broad host range, and did not carry genes coding for virulence traits in their genomes. However, they were sensitive to pasteurization. At MOI levels of 15, 45, and 150, two anti-S. aureus phage cocktails, each containing three phages, one from each of the three phage families, eradicated a 10(6)CFU/g S. aureus population after 14 days of Cheddar cheese curd ripening at 4°C. The use of these phages did not trigger over-production of S. aureus enterotoxin C. The use of phage cocktails and their rotation may prevent the emergence of phage resistant bacterial strains.
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Affiliation(s)
- Lynn El Haddad
- Département de biochimie, de microbiologie, et de bio-informatique, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec G1V 0A6, Canada
| | - Jean-Pierre Roy
- Techniques de santé animale, Cégep de Sherbrooke, 475 rue du Cégep, Sherbrooke, Québec J1E 4K1, Canada
| | - Georges E Khalil
- Department of Behavioral Science, University of Texas MD Anderson Cancer Center, Houston, TX 77030, United States
| | - Daniel St-Gelais
- Food Research and Development Centre, Agriculture and Agri-Food, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec J2S 8E3, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec G1V 0A6, Canada
| | - Claude P Champagne
- Food Research and Development Centre, Agriculture and Agri-Food, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec J2S 8E3, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec G1V 0A6, Canada
| | - Steve Labrie
- Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation, STELA, Université Laval, Québec G1V 0A6, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec G1V 0A6, Canada
| | - Sylvain Moineau
- Département de biochimie, de microbiologie, et de bio-informatique, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec G1V 0A6, Canada.
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Tomat D, Balagué C, Casabonne C, Verdini R, Quiberoni A. Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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42
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Pérez Pulido R, Grande Burgos MJ, Gálvez A, Lucas López R. Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria. Crit Rev Biotechnol 2015; 36:851-61. [DOI: 10.3109/07388551.2015.1049935] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Rubén Pérez Pulido
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Maria José Grande Burgos
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Rosario Lucas López
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
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43
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Arenas R, González L, Sacristán N, Tornadijo ME, Fresno JM. Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:851-859. [PMID: 25410683 DOI: 10.1002/jsfa.7011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 11/10/2014] [Accepted: 11/17/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production. RESULTS The main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg⁻¹ of cheese), an average content of protein (452.8 g kg⁻¹ TS) and fat (475.1 g kg⁻¹ TS) and the presence of residual lactose (12.5 g kg⁻¹ TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 g kg⁻¹ TS) and sodium (8.29 g kg⁻¹ TS) were the most abundant mineral elements in cheese, whereas calcium levels (1.92 g kg⁻¹ TS) were very low. Proteolysis extension and depth were very low, which resulted in almost zero degradation of αs1- and β-casein. Fat acidity increased during ripening, reaching final values of 50.1 mg KOH kg⁻¹ of fat. The main free fatty acid was C16:0, followed by C18:1 and C14:0. CONCLUSION These results suggest that this variety undergoes a limited proteolysis and moderate lipolysis during ripening. The low pH, low calcium content and limited proteolysis led to a crumbly texture in this cheese variety.
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Affiliation(s)
- Ricardo Arenas
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, 24071, León, Spain
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Fernández M, Hudson JA, Korpela R, de los Reyes-Gavilán CG. Impact on human health of microorganisms present in fermented dairy products: an overview. BIOMED RESEARCH INTERNATIONAL 2015; 2015:412714. [PMID: 25839033 PMCID: PMC4369881 DOI: 10.1155/2015/412714] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Accepted: 09/04/2014] [Indexed: 02/07/2023]
Abstract
Fermented dairy products provide nutrients in our diet, some of which are produced by the action of microorganisms during fermentation. These products can be populated by a diverse microbiota that impacts the organoleptic and physicochemical characteristics foods as well as human health. Acidification is carried out by starter lactic acid bacteria (LAB) whereas other LAB, moulds, and yeasts become dominant during ripening and contribute to the development of aroma and texture in dairy products. Probiotics are generally part of the nonstarter microbiota, and their use has been extended in recent years. Fermented dairy products can contain beneficial compounds, which are produced by the metabolic activity of their microbiota (vitamins, conjugated linoleic acid, bioactive peptides, and gamma-aminobutyric acid, among others). Some microorganisms can also release toxic compounds, the most notorious being biogenic amines and aflatoxins. Though generally considered safe, fermented dairy products can be contaminated by pathogens. If proliferation occurs during manufacture or storage, they can cause sporadic cases or outbreaks of disease. This paper provides an overview on the current state of different aspects of the research on microorganisms present in dairy products in the light of their positive or negative impact on human health.
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Affiliation(s)
- María Fernández
- Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - John Andrew Hudson
- Food Safety Programme, ESR-Christchurch Science Centre, Christchurch 8540, New Zealand
- Food and Environment Safety Programme, The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK
| | - Riitta Korpela
- Medical Nutrition Physiology Group, Pharmacology, Institute of Biomedicine, University of Helsinki, 00014 Helsinki, Finland
| | - Clara G. de los Reyes-Gavilán
- Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
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45
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Pereira C, Santos L, Silva AP, Silva YJ, Cunha A, Romalde JL, Nunes ML, Almeida A. Seasonal variation of bacterial communities in shellfish harvesting waters: preliminary study before applying phage therapy. MARINE POLLUTION BULLETIN 2015; 90:68-77. [PMID: 25484114 DOI: 10.1016/j.marpolbul.2014.11.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 11/14/2014] [Accepted: 11/17/2014] [Indexed: 06/04/2023]
Abstract
The recurrent emergence of infections outbreaks associated with shellfish consumption is an important health problem, which results in substantial economic losses to the seafood industry. Even after depuration, shellfish is still involved in outbreaks caused by pathogenic bacteria, which increases the demand for new efficient strategies to control the shellfish infection transmission. Phage therapy during the shellfish depuration is a promising approach, but its success depends on a detailed understanding of the dynamics of bacterial communities in the harvesting waters. This study intends to evaluate the seasonal dynamics of the overall bacterial communities, disease-causing bacterial populations and bacterial sanitary quality indicators in two authorized harvesting-zones at Ria de Aveiro. During the hot season, the total bacterial community presented high complexity and new prevalent populations of the main shellfish pathogenic bacteria emerged. These results indicate that the spring/summer season is a critical period during which phage therapy should be applied.
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Affiliation(s)
- C Pereira
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - L Santos
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - A P Silva
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Y J Silva
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - A Cunha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - J L Romalde
- Departamento de Microbiología e Parasitología e CIBUS e Facultad de Biologia, Universidade de Santiago de Compostela e Campus Universitario Sur., 15782 Santiago de Compostela (A Coruña), Spain
| | - M L Nunes
- National Institute of Biological Resources (INRB, IP/L-IPIMAR), Av. Brasília, 1449-006 Lisbon, Portugal
| | - A Almeida
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Billington C, Hudson JA, D’Sa E. Prevention of bacterial foodborne disease using nanobiotechnology. Nanotechnol Sci Appl 2014; 7:73-83. [PMID: 25249756 PMCID: PMC4154891 DOI: 10.2147/nsa.s51101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Foodborne disease is an important source of expense, morbidity, and mortality for society. Detection and control constitute significant components of the overall management of foodborne bacterial pathogens, and this review focuses on the use of nanosized biological entities and molecules to achieve these goals. There is an emphasis on the use of organisms called bacteriophages (phages: viruses that infect bacteria), which are increasingly being used in pathogen detection and biocontrol applications. Detection of pathogens in foods by conventional techniques is time-consuming and expensive, although it can also be sensitive and accurate. Nanobiotechnology is being used to decrease detection times and cost through the development of biosensors, exploiting specific cell-recognition properties of antibodies and phage proteins. Although sensitivity per test can be excellent (eg, the detection of one cell), the very small volumes tested mean that sensitivity per sample is less compelling. An ideal detection method needs to be inexpensive, sensitive, and accurate, but no approach yet achieves all three. For nanobiotechnology to displace existing methods (culture-based, antibody-based rapid methods, or those that detect amplified nucleic acid) it will need to focus on improving sensitivity. Although manufactured nonbiological nanoparticles have been used to kill bacterial cells, nanosized organisms called phages are increasingly finding favor in food safety applications. Phages are amenable to protein and nucleic acid labeling, and can be very specific, and the typical large "burst size" resulting from phage amplification can be harnessed to produce a rapid increase in signal to facilitate detection. There are now several commercially available phages for pathogen control, and many reports in the literature demonstrate efficacy against a number of foodborne pathogens on diverse foods. As a method for control of pathogens, nanobiotechnology is therefore flourishing.
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Affiliation(s)
| | | | - Elaine D’Sa
- Food Safety Programme, ESR, Ilam, Christchurch, New Zealand
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47
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Abedon ST. Phage therapy: eco-physiological pharmacology. SCIENTIFICA 2014; 2014:581639. [PMID: 25031881 PMCID: PMC4054669 DOI: 10.1155/2014/581639] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Accepted: 02/10/2014] [Indexed: 06/03/2023]
Abstract
Bacterial virus use as antibacterial agents, in the guise of what is commonly known as phage therapy, is an inherently physiological, ecological, and also pharmacological process. Physiologically we can consider metabolic properties of phage infections of bacteria and variation in those properties as a function of preexisting bacterial states. In addition, there are patient responses to pathogenesis, patient responses to phage infections of pathogens, and also patient responses to phage virions alone. Ecologically, we can consider phage propagation, densities, distribution (within bodies), impact on body-associated microbiota (as ecological communities), and modification of the functioning of body "ecosystems" more generally. These ecological and physiological components in many ways represent different perspectives on otherwise equivalent phenomena. Comparable to drugs, one also can view phages during phage therapy in pharmacological terms. The relatively unique status of phages within the context of phage therapy as essentially replicating antimicrobials can therefore result in a confluence of perspectives, many of which can be useful towards gaining a better mechanistic appreciation of phage therapy, as I consider here. Pharmacology more generally may be viewed as a discipline that lies at an interface between organism-associated phenomena, as considered by physiology, and environmental interactions as considered by ecology.
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Affiliation(s)
- Stephen T. Abedon
- Department of Microbiology, The Ohio State University, Mansfield, OH 44906, USA
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Drilling A, Morales S, Boase S, Jervis-Bardy J, James C, Jardeleza C, Tan NCW, Cleland E, Speck P, Vreugde S, Wormald PJ. Safety and efficacy of topical bacteriophage and ethylenediaminetetraacetic acid treatment ofStaphylococcus aureusinfection in a sheep model of sinusitis. Int Forum Allergy Rhinol 2014; 4:176-86. [DOI: 10.1002/alr.21270] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 11/11/2013] [Accepted: 11/26/2013] [Indexed: 12/30/2022]
Affiliation(s)
- Amanda Drilling
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Sandra Morales
- Special Phage Services Pty Ltd; Brookvale New South Wales Australia
| | - Samuel Boase
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Joshua Jervis-Bardy
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Craig James
- Adelaide Pathology Partners; Adelaide South Australia Australia
| | - Camille Jardeleza
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Neil Cheng-Wen Tan
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Edward Cleland
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Peter Speck
- School of Biological Sciences; Flinders University; Bedford Park South Australia Australia
| | - Sarah Vreugde
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
| | - Peter-John Wormald
- Department of Surgery-Otolaryngology Head and Neck Surgery; University of Adelaide; Adelaide SA Australia
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49
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Gálvez A, López RL, Pulido RP, Burgos MJG. Natural Antimicrobials for Food Biopreservation. FOOD BIOPRESERVATION 2014. [DOI: 10.1007/978-1-4939-2029-7_2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Tomat D, Migliore L, Aquili V, Quiberoni A, Balagué C. Phage biocontrol of enteropathogenic and shiga toxin-producing Escherichia coli in meat products. Front Cell Infect Microbiol 2013; 3:20. [PMID: 23761050 PMCID: PMC3674477 DOI: 10.3389/fcimb.2013.00020] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Accepted: 05/22/2013] [Indexed: 11/13/2022] Open
Abstract
Ten bacteriophages were isolated from faeces and their lytic effects assayed on 103 pathogenic and non-pathogenic Enterobacteriaceae. Two phages (DT1 and DT6) were selected based on their host ranges, and their lytic effects on pathogenic E. coli strains inoculated on pieces of beef were determined. We evaluated the reductions of viable cells of Escherichia coli O157:H7 and non-O157 Shiga toxigenic E. coli strains on meat after exposure to DT6 at 5 and 24°C for 3, 6, and 24 h and the effect of both phages against an enteropathogenic E. coli strain. Significant viable cell reductions, compared to controls without phages, at both temperatures were observed, with the greatest decrease taking place within the first hours of the assays. Reductions were also influenced by phage concentration, being the highest concentrations, 1.7 × 1010 plaque forming units per milliliter (PFU/mL) for DT1 and 1.4 × 1010 PFU/mL for DT6, the most effective. When enteropathogenic E. coli and Shiga toxigenic E. coli (O157:H7) strains were tested, we obtained viable cell reductions of 0.67 log (p = 0.01) and 0.77 log (p = 0.01) after 3 h incubation and 0.80 log (p = 0.01) and 1.15 log (p = 0.001) after 6 h. In contrast, all nonpathogenic E. coli strains as well as other enterobacteria tested were resistant. In addition, phage cocktail was evaluated on two strains and further reductions were observed. However, E. coli bacteriophage insensitive mutants (BIMs) emerged in meat assays. BIMs isolated from meat along with those isolated by using the secondary culture method were tested to evaluate resistance phenotype stability and reversion. They presented low emergence frequencies (6.5 × 10−7–1.8 × 10−6) and variable stability and reversion. Results indicate that isolated phages were stable on storage, negative for all the virulence factors assayed, presented lytic activity for different E. coli virotypes and could be useful in reducing Shiga toxigenic E. coli and enteropathogenic E. coli viable cells in meat products.
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Affiliation(s)
- David Tomat
- Área de Bacteriología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario Rosario, Argentina.
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