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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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Elsayed MM, Elkenany RM, Zakari AI, Badawy BM. Isolation and characterization of bacteriophages for combating multidrug-resistant Listeria monocytogenes from dairy cattle farms in conjugation with silver nanoparticles. BMC Microbiol 2023; 23:146. [PMID: 37217869 DOI: 10.1186/s12866-023-02893-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 05/12/2023] [Indexed: 05/24/2023] Open
Abstract
BACKGROUND This study aims to achieve biocontrol of multidrug-resistant Listeria monocytogenes in dairy cattle farms which poses a severe threat to our socio-economic balance and healthcare systems. METHODS Naturally occurring phages from dairy cattle environments were isolated and characterized, and the antimicrobial effect of isolated L. monocytogenes phages (LMPs) against multidrug-resistant L. monocytogenes strains were assessed alone and in conjugation with silver nanoparticles (AgNPs). RESULTS Six different phenotypic LMPs (LMP1-LMP6) were isolated from silage (n = 4; one by direct phage isolation and three by enrichment method) and manure (n = 2; both by enrichment method) from dairy cattle farms. The isolated phages were categorized into three different families by transmission electron microscopy (TEM): Siphoviridae (LMP1 and LMP5), Myoviridae (LMP2, LMP4, and LMP6), and Podoviridae (LMP3). The host range of the isolated LMPs was determined by the spot method using 22 multidrug-resistant L. monocytogenes strains. All 22 (100%) strains were susceptible to phage infection; 50% (3 out of 6) of the isolated phages showed narrow host ranges, while the other 50% showed moderate host ranges. We found that LMP3 (the phage with the shortest tail) had the ability to infect the widest range of L. monocytogenes strains. Eclipse and latent periods of LMP3 were 5 and 45 min, respectively. The burst size of LMP3 was 25 PFU per infected cell. LMP3 was stable with wide range of pH and temperature. In addition, time-kill curves of LMP3 alone at MOI of 10, 1 and 0.1, AgNPs alone, and LMP3 in combination with AgNPs against the most phage-resistant L. monocytogenes strain (ERIC A) were constructed. Among the five treatments, AgNPs alone had the lowest inhibition activity compared to LMP3 at a multiplicity of infection (MOI) of 0.1, 1, and 10. LMP3 at MOI of 0.1 in conjugation with AgNPs (10 µg/mL) exhibited complete inhibition activity after just 2 h, and the inhibition activity lasted for 24 h treatment. In contrast, the inhibition activity of AgNPs alone and phages alone, even at MOI of 10, stopped. Therefore, the combination of LMP3 and AgNPs enhanced the antimicrobial action and its stability and reduced the required concentrations of LMP3 and AgNPs, which would minimize the development of future resistance. CONCLUSIONS The results suggested that the combination of LMP3 and AgNPs could be used as a powerful and ecofriendly antibacterial agent in the dairy cattle farm environment to overcome multidrug-resistant L. monocytogenes.
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Affiliation(s)
- Mona M Elsayed
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt.
| | - Rasha M Elkenany
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
| | - Amira I Zakari
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
| | - Basma M Badawy
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
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Jin X, Sun X, Wang Z, Dou J, Lin Z, Lu Q, Zhang T, Wen G, Shao H, Cheng G, Luo Q. Virulent Phage vB_EfaS_WH1 Removes Enterococcus faecalis Biofilm and Inhibits Its Growth on the Surface of Chicken Meat. Viruses 2023; 15:v15051208. [PMID: 37243294 DOI: 10.3390/v15051208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Enterococcus faecalis is a potential animal and human pathogen. Improper use of antibiotics encourages resistance. Bacteriophages and their derivatives are promising for treating drug-resistant bacterial infections. In this study, phylogenetic and electron microscopy analyses of phage vB_EfaS_WH1 (WH1) isolated from chicken feces revealed it to be a novel phage in the family Siphoviridae. WH1 showed good pH stability (4-11), temperature tolerance (4-60 °C), and broad E. faecalis host range (60% of isolates). Genome sequencing revealed a 56,357 bp double-stranded DNA genome with a G+C content of 39.21%. WH1 effectively destroyed E. faecalis EF01 biofilms, even at low concentrations. When WH1 was applied at 1 × 105 to 1 × 109 PFU/g to chicken breast samples stored at 4 °C, surface growing E. faecalis were appreciably eradicated after 24 h. The phage WH1 showed good antibacterial activity, which could be used as a potential biocontrol agent to reduce the formation of E. faecalis biofilm, and could also be used as an alternative for the control of E. faecalis in chicken products.
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Affiliation(s)
- Xinxin Jin
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiuxiu Sun
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China
| | - Zui Wang
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China
| | - Junfeng Dou
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Zhengdan Lin
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China
| | - Qin Lu
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Tengfei Zhang
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Guoyuan Wen
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Huabin Shao
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Guofu Cheng
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingping Luo
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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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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Vikram A, Callahan MT, Woolston JW, Sharma M, Sulakvelidze A. Phage biocontrol for reducing bacterial foodborne pathogens in produce and other foods. Curr Opin Biotechnol 2022; 78:102805. [PMID: 36162186 DOI: 10.1016/j.copbio.2022.102805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/14/2022] [Accepted: 08/18/2022] [Indexed: 12/14/2022]
Abstract
Foodborne pathogen contamination causes approximately 47 million cases of foodborne illness in the United States and renders thousands of pounds of food products inedible, aggravating the already dire situation of food loss. Reducing foodborne contamination not only improves overall global public health but also reduces food waste and loss. Phage biocontrol or phage-mediated reduction of bacterial foodborne pathogens in various foods has been gaining interest recently as an effective and environmentally friendly food-safety approach. Consequently, several commercial phage-based food-safety products have been developed and are increasingly implemented by the food industry in the United States. This review focuses on the use of phage biocontrol in mitigating bacterial pathogen contamination in various food products with a special emphasis on applications to fresh produce.
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Affiliation(s)
| | | | | | - Manan Sharma
- US Department of Agriculture, Agricultural Research Service, Environmental Microbial and Food Safety Laboratory, Beltsville, MD, United States
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Vacuum-Packed Steak Tartare: Prevalence of Listeria monocytogenes and Evaluation of Efficacy of ListexTM P100. Foods 2022; 11:foods11040533. [PMID: 35206010 PMCID: PMC8871042 DOI: 10.3390/foods11040533] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/04/2022] [Accepted: 02/09/2022] [Indexed: 01/27/2023] Open
Abstract
Steak tartare is a raw, ready-to-eat meal popular in European countries, the safety of which is often discussed due to the risk of foodborne illness. The aim of this study was to determine the prevalence of Listeria monocytogenes in vacuum-packed steak tartare from retailers in the Czech Republic, characterize the strains obtained by typing methods and to evaluate the efficacy of ListexTM P100 against L. monocytogenes artificially inoculated into steak tartare samples. The prevalence of L. monocytogenes was 55% and 17 isolates belonging mostly to serotype 1/2a were obtained. Altogether 11 sequence types and 11 clonal complexes were assigned based on the whole genome sequencing (WGS) signifying the high diversity of L. monocytogenes isolates obtained. Core genome multi-locus sequence typing (cgMLST) did not confirm an epidemiological connection with human cases of listeriosis. The efficacy of ListexTM P100 treatment at concentrations of 108 and 109 PFU/g on artificially inoculated beef steak tartare samples was not efficient. Based on the results of this study, steak tartare from retailers can be considered as a source of L. monocytogenes that remains a challenge to the food industry.
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Tian Y, Wu L, Lu R, Bao H, Zhou Y, Pang M, Brown J, Wang J, Wang R, Zhang H. Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat. Int J Food Microbiol 2021; 363:109514. [PMID: 34999475 DOI: 10.1016/j.ijfoodmicro.2021.109514] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 11/25/2021] [Accepted: 12/20/2021] [Indexed: 12/21/2022]
Abstract
Clostridium perfringens is a well-known pathogen that causes foodborne disease. With a high prevalence of contamination in food, an efficient strategy is needed to decontaminate those contaminated foods and control the emergence of foodborne disease. In this study, the C. perfringens-specific lytic phage vB_CpeP_HN02 (designated as phage HN02) was isolated from chicken feces. Electron microscopy and phylogenetic analysis suggested that phage vB_CpeP_HN02 is a novel phage of the family Podoviridae. Phage HN02 had good pH (5-11) and temperature tolerance (< 70 °C). Phage HN02 exhibited a broad host range of C. perfringens isolates (42.86%). The complete genome of the phage HN02 was sequenced and revealed a linear double-stranded DNA genome. The 17,754-bp genome (GenBank MW815121) with average GC content of 28.2% includes 22 predicted open reading frames, of which only 10 were annotated with known functions. Phylogenetic analysis of the available C. perfringens phage major capsid protein demonstrated that phage HN02 is closely related to virulent C. perfringens phage phi24R and CPD2. When phage HN02 was applied to chicken meat samples stored at 4 °C for 72 h with 1 × 106 to 1 × 109 PFU/g, 95% to 99% of C. perfringens were inactivated on chicken meat surfaces after storage at 4 °C for 72 h, respectively. It should be noted that C. perfringens could be completely lysed by a high dose of phage HN02 (1 × 1010 PFU/g) after 48 h treatment in chicken samples. Through the lytic activity testing, phage HN02 showed good antimicrobial effects, and can be used as an antibacterial agent for biocontrol of C. perfringens in meat products.
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Affiliation(s)
- Yuan Tian
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang 212013, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Liting Wu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Rui Lu
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang 212013, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Hongduo Bao
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Yan Zhou
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Maoda Pang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Joseph Brown
- Arden Biotechnology Limited, Lincoln B782bN, United Kingdom
| | - Juan Wang
- College of Veterinary Medicine, Northwest A&F University, Yangling 712100, China
| | - Ran Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Hui Zhang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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Non-coding RNA regulates phage sensitivity in Listeria monocytogenes. PLoS One 2021; 16:e0260768. [PMID: 34928977 PMCID: PMC8687577 DOI: 10.1371/journal.pone.0260768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 11/16/2021] [Indexed: 01/21/2023] Open
Abstract
Non-coding RNAs (ncRNAs) have gained increasing attention as their diverse roles in virulence and environmental stress in Listeria monocytogenes have become clearer. The ncRNA rliB is an atypical member of the CRISPR family, conserved at the same genomic locus in all analyzed L. monocytogenes genomes and also in other Listeria species. In this study, rliB defective mutants (Lm3-22-ΔrliB) were constructed by homologous recombination. The growth cycle of Lm3-22-ΔrliB mutants was slower than that of wild-type Lm3-22. The sensitivity of Lm3-22-ΔrliB to the Listeria phage vB-LmoM-SH3-3 was significantly increased, and the efficiency of plaque formation was enhanced by 128 fold. Compared with wild type, the adhesion and invasion of Lm3-22-ΔrliB decreased significantly (9.3% and 1.33%, respectively). After 4 hours of infection, the proliferation of Lm3-22-ΔrliB in RAW264.7 cells also decreased significantly. Transcription level of invasion-related surface proteins showed that the internalin genes lmo0610 and lm0514, and the peptidoglycan binding protein gene lmo1799 in Lm3-22-ΔrliB were significantly increased. In addition, after interaction with phage, the transcription levels of inlA, lmo0610, lmo1799, lmo2085, and lmo0514 in Lm3-22-ΔrliB cells were significantly upregulated, while inlB was downregulated, compared with Lm3-22 control group with phage treatment. Therefore, rliB deletion effectively regulated the interaction between Listeria and phage, weaken its invasion ability, and provided a new theoretical basis for biocontrol of phage.
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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: 18] [Impact Index Per Article: 6.0] [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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Ge H, Xu Y, Hu M, Zhang K, Zhang S, Jiao X, Chen X. Isolation, Characterization, and Application in Poultry Products of a Salmonella-Specific Bacteriophage, S55. J Food Prot 2021; 84:1202-1212. [PMID: 33710342 DOI: 10.4315/jfp-20-438] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 03/08/2021] [Indexed: 12/14/2022]
Abstract
ABSTRACT Salmonellosis occurs frequently worldwide, causing serious threats to public health. The abuse of antibiotics is increasing antibiotic resistance in bacteria, thereby making the prevention and control of Salmonella more difficult. A phage can help control the spread of bacteria. In this study, the lytic phage S55, whose host bacterium is Salmonella Pullorum, was isolated from fecal samples obtained from poultry farms. This phage belongs to the Siphoviridae and has a polyhedral head and a retraction-free tail. S55 lysed most cells of Salmonella Pullorum (58 of 60 strains, 96.67%) and Salmonella Enteritidis (97 of 104 strains, 93.27%). One-step growth kinetics revealed that the latent period was 10 min, the burst period was 80 min, and the burst size was 40 PFU per cell. The optimal multiplicity of infection was 0.01, and the phage was able to survive at pH values of 4 to 11 and temperatures of 40 to 60°C for 60 min. Complete genome sequence analysis revealed that the S55 genome consists of 42,781 bp (50.28% GC content) and 58 open reading frames, including 25 frames with known or assumed functions without tRNA genes. S55 does not carry genes that encode virulence or resistance factors. At 4 and 25°C, S55 reduced the populations of Salmonella Pullorum and Salmonella Enteritidis on chicken skin surfaces. S55 may be useful as a biological agent for the prevention and control of Salmonella infections. HIGHLIGHTS
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Affiliation(s)
- Haojie Ge
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
| | - Yanping Xu
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
| | - Maozhi Hu
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
| | - Kai Zhang
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
| | - Shuxuan Zhang
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
| | - Xin'an Jiao
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
| | - Xiang Chen
- Jiangsu Key Laboratory of Zoonosis, Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, and Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, People's Republic of China
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Phages in Food Industry Biocontrol and Bioremediation. Antibiotics (Basel) 2021; 10:antibiotics10070786. [PMID: 34203362 PMCID: PMC8300737 DOI: 10.3390/antibiotics10070786] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/23/2021] [Accepted: 06/25/2021] [Indexed: 12/25/2022] Open
Abstract
Bacteriophages are ubiquitous in nature and their use is a current promising alternative in biological control. Multidrug resistant (MDR) bacterial strains are present in the livestock industry and phages are attractive candidates to eliminate them and their biofilms. This alternative therapy also reduces the non-desirable effects produced by chemicals on food. The World Health Organization (WHO) estimates that around 420,000 people die due to a foodborne illness annually, suggesting that an improvement in food biocontrol is desirable. This review summarizes relevant studies of phage use in biocontrol focusing on treatments in live animals, plants, surfaces, foods, wastewaters and bioremediation.
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12
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Cristobal-Cueto P, García-Quintanilla A, Esteban J, García-Quintanilla M. Phages in Food Industry Biocontrol and Bioremediation. Antibiotics (Basel) 2021; 10:antibiotics10070786. [PMID: 34203362 DOI: 10.3390/antibiotic6as10070786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/23/2021] [Accepted: 06/25/2021] [Indexed: 05/28/2023] Open
Abstract
Bacteriophages are ubiquitous in nature and their use is a current promising alternative in biological control. Multidrug resistant (MDR) bacterial strains are present in the livestock industry and phages are attractive candidates to eliminate them and their biofilms. This alternative therapy also reduces the non-desirable effects produced by chemicals on food. The World Health Organization (WHO) estimates that around 420,000 people die due to a foodborne illness annually, suggesting that an improvement in food biocontrol is desirable. This review summarizes relevant studies of phage use in biocontrol focusing on treatments in live animals, plants, surfaces, foods, wastewaters and bioremediation.
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Affiliation(s)
- Pablo Cristobal-Cueto
- Department of Clinical Microbiology, IIS-Fundación Jiménez Díaz, Av. Reyes Católicos, 2, 28040 Madrid, Spain
| | - Alberto García-Quintanilla
- Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, Calle Profesor García Gonzalez, 2, 41012 Seville, Spain
| | - Jaime Esteban
- Department of Clinical Microbiology, IIS-Fundación Jiménez Díaz, Av. Reyes Católicos, 2, 28040 Madrid, Spain
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13
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Yan J, Yang R, Yu S, Zhao W. The strategy of biopreservation of meat product against MRSA using lytic domain of lysin from Staphylococcus aureus bacteriophage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100967] [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]
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14
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Scattolini S, D’Angelantonio D, Boni A, Mangone I, Marcacci M, Battistelli N, D’Agostino K, Pomilio F, Camma C, Migliorati G, Aprea G. Characterization and In Vitro Efficacy against Listeria monocytogenes of a Newly Isolated Bacteriophage, ɸIZSAM-1. Microorganisms 2021; 9:731. [PMID: 33807487 PMCID: PMC8065603 DOI: 10.3390/microorganisms9040731] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022] Open
Abstract
Listeria monocytogenes is a bacterial pathogen responsible of listeriosis, a disease that in humans is often related to the contamination of ready-to-eat foods. Phages are candidate biodecontaminants of pathogenic bacteria thanks to their ability to lyse prokaryotes while being safe for eukaryotic cells. In this study, ɸIZSAM-1 was isolated from the drain-waters of an Italian blue cheese plant and showed lytic activity against antimicrobial resistant Listeria monocytogenes strains. This phage was subjected to purification and in vitro efficacy tests. The results showed that at multiplicities of infection (MOIs) ≤ 1, phages were able to keep Listeria monocytogenes at low optical density values up to 8 h, with bacterial counts ranging from 1.02 to 3.96 log10 units lower than the control. Besides, ɸIZSAM-1 was further characterized, showing 25 principal proteins (sodium dodecyl sulfate polyacrylamide gel electrophoresis profile) and a genome of approximately 50 kilo base pairs. Moreover, this study describes a new approach to phage isolation for applications in Listeriamonocytogenes biocontrol in food production. In particular, the authors believe that the selection of phages from the same environments where pathogens live could represent a new approach to successfully integrating the control measures in an innovative, cost effective, safe and environmentally friendly way.
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Affiliation(s)
- Silvia Scattolini
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Daniela D’Angelantonio
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Arianna Boni
- Istituto Superiore di Sanità, 00161 Rome, Italy;
| | - Iolanda Mangone
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Maurilia Marcacci
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Noemi Battistelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy;
| | - Krizia D’Agostino
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Francesco Pomilio
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Cesare Camma
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Giacomo Migliorati
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
| | - Giuseppe Aprea
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy; (S.S.); (D.D.); (I.M.); (M.M.); (K.D.); (F.P.); (C.C.); (G.M.)
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15
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Carrascosa C, Raheem D, Ramos F, Saraiva A, Raposo A. Microbial Biofilms in the Food Industry-A Comprehensive Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18042014. [PMID: 33669645 PMCID: PMC7922197 DOI: 10.3390/ijerph18042014] [Citation(s) in RCA: 122] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 02/05/2021] [Accepted: 02/07/2021] [Indexed: 12/16/2022]
Abstract
Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.
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Affiliation(s)
- Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain;
- Correspondence: (C.C.); (A.R.)
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland;
| | - Fernando Ramos
- Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- REQUIMTE/LAQV, R. D. Manuel II, 55142 Apartado, Portugal
| | - Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain;
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (C.C.); (A.R.)
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16
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Nowakiewicz A, Zięba P, Gnat S, Matuszewski Ł. Last Call for Replacement of Antimicrobials in Animal Production: Modern Challenges, Opportunities, and Potential Solutions. Antibiotics (Basel) 2020; 9:antibiotics9120883. [PMID: 33317032 PMCID: PMC7762978 DOI: 10.3390/antibiotics9120883] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 12/02/2020] [Accepted: 12/08/2020] [Indexed: 12/30/2022] Open
Abstract
The constant market demand for easily available and cheap food of animal origin necessitates an increasing use of antibiotics in animal production. The alarming data provided by organizations monitoring drug resistance in indicator and pathogenic bacteria isolated from humans and animals indicate a possible risk of a return to the preantibiotic era. For this reason, it seems that both preventive and therapeutic measures, taken as an alternative to antimicrobials, seem not only advisable but also necessary. Nevertheless, the results of various studies and market analyses, as well as difficulties in the implementation of alternative substances into veterinary medicine, do not guarantee that the selected alternatives will completely replace antimicrobials in veterinary medicine and animal production on a global scale. This publication is a brief overview of the drug resistance phenomenon and its determinants, the steps taken to solve the problem, including the introduction of alternatives to antimicrobials, and the evaluation of some factors influencing the potential implementation of alternatives in animal production. The review also presents two groups of alternatives, which, given their mechanism of action and spectrum, are most comparable to the effectiveness of antibiotics, as emphasized by the authors.
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Affiliation(s)
- Aneta Nowakiewicz
- Sub-Department of Veterinary Microbiology, Institute of Preclinical Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences, Akademicka 12, 20-033 Lublin, Poland;
- Correspondence: or
| | - Przemysław Zięba
- State Veterinary Laboratory, Droga Męczenników Majdanka 50, 20-325 Lublin, Poland;
| | - Sebastian Gnat
- Sub-Department of Veterinary Microbiology, Institute of Preclinical Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences, Akademicka 12, 20-033 Lublin, Poland;
| | - Łukasz Matuszewski
- Department of Pediatric Orthopedics and Rehabilitation, Faculty of Medicine, Medical University, Gębali 6, 20-093 Lublin, Poland;
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17
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Reinhard RG, Kalinowski RM, Bodnaruk PW, Eifert JD, Boyer RR, Duncan SE, Bailey RH. Practical application of bacteriophage in food manufacturing facilities for the control of
Listeria
sp. J Food Saf 2020. [DOI: 10.1111/jfs.12871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Robert G. Reinhard
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia USA
| | | | | | - Joseph D. Eifert
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia USA
| | - Renee R. Boyer
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia USA
| | - Susan E. Duncan
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia USA
| | - R. Hartford Bailey
- Pathobiology and Population Medicine, College of Veterinary Medicine Mississippi State University Mississippi State Mississippi USA
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18
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Sheng L, Wang L. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Compr Rev Food Sci Food Saf 2020; 20:738-786. [PMID: 33325100 DOI: 10.1111/1541-4337.12671] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/22/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic-resistant bacteria (ARB) and antibiotic-resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.
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Affiliation(s)
- Lina Sheng
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
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19
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Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments. Microorganisms 2020; 8:microorganisms8111764. [PMID: 33182551 PMCID: PMC7697088 DOI: 10.3390/microorganisms8111764] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/05/2020] [Accepted: 11/07/2020] [Indexed: 02/07/2023] Open
Abstract
Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of L. monocytogenes in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of L. monocytogenes. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed.
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20
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Yamaki S, Yamazaki K. Development of a Novel Food Antimicrobial Technology: Application of Bacteriophages. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shogo Yamaki
- Faculty of Fisheries Sciences, Hokkaido University
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21
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Saucedo-Uriarte JA, Honorio-Javes CE, Vallenas-Sánchez YPA, Acuña-Leiva A. Bacteriófagos: aliados para combatir enfermedades bacterianas en acuicultura. Un primer punto de partida en la acuicultura ecológica. JOURNAL OF THE SELVA ANDINA ANIMAL SCIENCE 2020. [DOI: 10.36610/j.jsaas.2020.070200107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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22
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Saucedo-Uriarte JA, Honorio-Javes CE, Vallenas-Sánchez YPA, Acuña-Leiva A. Bacteriophages: allies to combat bacterial diseases in aquaculture. A first starting point in organic aquaculture. JOURNAL OF THE SELVA ANDINA ANIMAL SCIENCE 2020. [DOI: 10.36610/j.jsaas.2020.070200107x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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23
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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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Ahmadi H, Barbut S, Lim LT, Balamurugan S. Examination of the Use of Bacteriophage as an Additive and Determining Its Best Application Method to Control Listeria monocytogenes in a Cooked-Meat Model System. Front Microbiol 2020; 11:779. [PMID: 32670205 PMCID: PMC7326079 DOI: 10.3389/fmicb.2020.00779] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Accepted: 04/01/2020] [Indexed: 11/13/2022] Open
Abstract
The study examined the efficacy of using bacteriophage as an additive in a cooked-meat model system to control growth of contaminating Listeria monocytogenes during subsequent storage. Studies were designed where Listeria bacteriophage A511 and L. monocytogenes introduced inside or on the surface of the cooked-meat to simulate different bacteriophage application and pathogen contamination scenarios. These scenarios include: (1) A511 and L. monocytogenes in meat; (2) A511 in meat, L. monocytogenes on surface; (3) L. monocytogenes in meat, A511 on surface; and (4) L. monocytogenes followed by A511 on meat surface. Real world bacteriophage application and pathogen contamination levels of 109 PFU/g and 103-4 CFU/g, respectively, were used. These meats were then vacuum packaged and stored at 4°C and changes in A511 titers and L. monocytogenes numbers were enumerated during the 28-day storage. Under the conditions tested, application of A511 directly on top of L. monocytogenes contaminating the surface of the meat was the only scenario where L. monocytogenes numbers were reduced to below detection limits and remained significantly lower than the controls for up to 20 days. Although A511 titers remained stable when applied as an additive in meat, they were not successful in controlling growth of the contaminating L. monocytogenes (present inside or on surface of meat). Similarly, application of A511 on the surface of the meat could not control growth of L. monocytogenes present inside the meat. L. monocytogenes numbers increased from the initial 3-log CFU/g to 9-log CFU/g similar to the controls by the end of the 28-day storage. These results suggest that bacteriophages are effective in controlling growth of surface contaminating bacteria only when applied directly onto the surface of the contaminated food product, and are ineffective as a biocontrol agent when used as an additive.
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Affiliation(s)
- Hanie Ahmadi
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada.,Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Shai Barbut
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - S Balamurugan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
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25
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Zhou C, Zhu M, Wang Y, Yang Z, Ye M, Wu L, Bao H, Pang M, Zhou Y, Wang R, Sun L, Wang H, Zheng C, Zhang H. Broad host range phage vB-LmoM-SH3-3 reduces the risk of Listeria contamination in two types of ready-to-eat food. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106830] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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26
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Axelsson L, Bjerke GA, McLeod A, Berget I, Holck AL. Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product ( Rakfisk), and Its Inhibition through Bacteriophage Addition. Foods 2020; 9:E119. [PMID: 31979202 PMCID: PMC7074442 DOI: 10.3390/foods9020119] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 12/05/2022] Open
Abstract
Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product "rakfisk", which is made from freshwater salmonid fish by mild-salting and brine maturation at low temperatures for several months. It is eaten without any heat treatment, and L. monocytogenes, therefore, poses a potential hazard. We investigated the effect of salt and temperature on the growth of L. monocytogenes in rakfisk during the 91 days of maturation. The amounts of organic acids produced during fermentation were too low to inhibit growth of L. monocytogenes. Temperature was clearly the most important parameter for controlling L. monocytogenes. At 7 °C, approximately 2 log growth was observed during the first 14 days of fermentation, and the level of L. monocytogenes thereafter remained constant. At 4 °C, only a little growth potential of the pathogen was recorded. We also investigated the effect of the anti-Listeria bacteriophage P100 on rakfisk with added L. monocytogenes. The phage was introduced to the L. monocytogenes-inoculated fish before fermentation, and an average of 0.9 log reduction was observed throughout the fermentation period. This is the first study of L. monocytogenes behavior in rakfisk and points to possible measures for increasing the product safety.
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Affiliation(s)
- Lars Axelsson
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (G.A.B.); (A.M.); (I.B.); (A.L.H.)
| | - Guro Alette Bjerke
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (G.A.B.); (A.M.); (I.B.); (A.L.H.)
- Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Anette McLeod
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (G.A.B.); (A.M.); (I.B.); (A.L.H.)
- Center for Laboratory Medicine, Østfold Hospital Trust, P.O. Box 300, N-1714 Grålum, Norway
| | - Ingunn Berget
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (G.A.B.); (A.M.); (I.B.); (A.L.H.)
| | - Askild L. Holck
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (G.A.B.); (A.M.); (I.B.); (A.L.H.)
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27
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Yamaki S, Kuronuma S, Kawai Y, Yamazaki K. Inhibitory effect of a combination with novel jumbo bacteriophages ΦMV-1 and ΦMV-4 on Morganella morganii subsp. morganii growth and histamine accumulation. Int J Food Microbiol 2019; 317:108457. [PMID: 31816558 DOI: 10.1016/j.ijfoodmicro.2019.108457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/19/2019] [Accepted: 11/21/2019] [Indexed: 12/11/2022]
Abstract
Histamine (scombroid) poisoning is a foodborne illness caused by ingestion of histamine-contaminated seafood; therefore, inhibition of the growth of histamine-producing bacteria is key for it prevention. Infection of pathogenic bacteria by bacteriophages (phages) is being developed to prevent multiple foodborne illnesses. Here, we describe the inhibitory effect of a phage mixture on growth and histamine accumulation of Morganella morganii subsp. morganii, the primary causative agent of histamine poisoning in fish meat. We isolated novel two phages, ΦMV-1 and ΦMV-4, which infected M. morganii subsp. morganii strains tested in this study. ΦMV-1 and ΦMV-4 belong to family Myoviridae. Pulsed-field gel electrophoresis revealed that these phages are jumbo bacteriophages with large genomes. The latent period, rise period and burst size of ΦMV-1 were 30 min, 60 min, and 224 PFU per infected cell, respectively, and those of ΦMV-4 were 60 min, 50 min, and 62 PFU per infected cell, respectively. A mixture of ΦMV-1 and ΦMV-4 effectively prevented regrowth of M. morganii subsp. morganii after phage treatment, suggesting that the phage mixture treatment is more effective for inhibition of growth and histamine accumulation by M. morganii subsp. morganii than single phage treatment. Treatment with phage mixture inhibited growth and histamine accumulation by M. morganii subsp. morganii in canned and fresh tuna. The phage mixture might be an effective way to prevent growth of the histamine producer and accumulation of histamine in seafood.
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Affiliation(s)
- Shogo Yamaki
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan.
| | - Soya Kuronuma
- Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Japan
| | - Yuji Kawai
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan
| | - Koji Yamazaki
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan
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Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study. Int J Food Microbiol 2019; 313:108390. [PMID: 31678818 DOI: 10.1016/j.ijfoodmicro.2019.108390] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/04/2019] [Accepted: 10/16/2019] [Indexed: 01/25/2023]
Abstract
Growth of L. monocytogenes is among the most important factors affecting the risk of human listeriosis. In ready to eat leafy greens, the use of anti-Listeria treatments represents a good alternative to inhibit growth during storage. Several commercially available antimicrobial agents have been suggested as effective intervention strategies. Among them, phage preparations and bacteriocin-producing strains have shown promising results against L. monocytogenes. In this study, we investigate the efficacy of two commercially available surface treatments, the bacteriophage formulation PhageGuard Listex (Micreos Food Safety B.V., NL) and the bacteriocin-producing culture SafePro® (CHR Hansen, DK) to inactivate L. monocytogenes in fresh-cut curly endive after processing and during storage. Fresh-cut endive was inoculated with a cold-adapted L. monocytogenes cocktail of 6 strains (4.4 ± 0.0 log cfu/g) and treated with the anti-Listeria treatments. The treatments were applied using a spray system at two different places within the processing line, on the conveyor belt and in the centrifuge. A total of 5 different treatments were applied: i) Untreated (CT); ii) PhageGuard Listex on the conveyor belt (Listex_Conveyor); iii) PhageGuard Listex during centrifugation (Listex_Centrifuge); iv) SafePro on the conveyor belt (SafePro_Conveyor); and v) SafePro during centrifugation (SafePro_Centrifuge). Samples were stored 3 days at 5 °C plus 5 days at 8 °C. PhageGuard Listex treatment reduced L. monocytogenes in fresh-cut endive by 2.5 logs, regardless of the place of treatment application (conveyor belt or centrifuge). On the other hand, SafePro only reduced L. monocytogenes by 0.2 and 0.4 logs, at the conveyor belt and centrifuge, respectively. Maximum L. monocytogenes reductions of about 3.5 log units were observed in fresh-cut endive treated with PhageGuard Listex after 3 days of storage. At the end of the shelf life (8 days), the initial trends were maintained and the fresh-cut curly endive treated with PhageGuard Listex showed the lowest L. monocytogenes concentration. However, by the end of the shelf-life, L. monocytogenes showed higher levels (1.3-fold) than immediately after the application of the treatment. One hypothesis could be that L. monocytogenes cells, which were able to survive the anti-Listeria treatments, were also able to proliferate under the specific storage conditions. Based on the obtained results, PhageGuard Listex seems to be a promising decontamination agent for leafy greens aiming to reduce growth of the bacteria but further work is needed.
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Pennone V, Sanz-Gaitero M, O'Connor P, Coffey A, Jordan K, van Raaij MJ, McAuliffe O. Inhibition of L. monocytogenes Biofilm Formation by the Amidase Domain of the Phage vB_LmoS_293 Endolysin. Viruses 2019; 11:v11080722. [PMID: 31390848 PMCID: PMC6723838 DOI: 10.3390/v11080722] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 08/01/2019] [Accepted: 08/02/2019] [Indexed: 12/20/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous Gram-positive bacterium that is a major concern for food business operators because of its pathogenicity and ability to form biofilms in food production environments. Bacteriophages (phages) have been evaluated as biocontrol agents for L. monocytogenes in a number of studies and, indeed, certain phages have been approved for use as anti-listerial agents in food processing environments (ListShield and PhageGuard Listex). Endolysins are proteins produced by phages in the host cell. They cleave the peptidoglycan cell wall, thus allowing release of progeny phage into the environment. In this study, the amidase domain of the phage vB_LmoS_293 endolysin (293-amidase) was cloned and expressed in Escherichia. coli (E. coli). Muralytic activity at different concentrations, pH and temperature values, lytic spectrum and activity against biofilms was determined for the purified 293-amidase protein. The results showed activity on autoclaved cells at three different temperatures (20 °C, 37 °C and 50 °C), with a wider specificity (L. monocytogenes 473 and 3099, a serotype 4b and serogroup 1/2b-3b-7, respectively) compared to the phage itself, which targets only L. monocytogenes serotypes 4b and 4e. The protein also inhibits biofilm formation on abiotic surfaces. These results show the potential of using recombinant antimicrobial proteins against pathogens in the food production environment.
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Affiliation(s)
- Vincenzo Pennone
- Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Cork Institute of Technology, Bishopstown, Cork, T12 P928, Ireland
| | - Marta Sanz-Gaitero
- Centro Nacional de Biotecnología (CNB-CSIC), 28049 Madrid, Spain
- Cork Institute of Technology, Bishopstown, Cork, T12 P928, Ireland
| | - Paula O'Connor
- Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Aidan Coffey
- Cork Institute of Technology, Bishopstown, Cork, T12 P928, Ireland.
| | - Kieran Jordan
- Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Mark J van Raaij
- Centro Nacional de Biotecnología (CNB-CSIC), 28049 Madrid, Spain
| | - Olivia McAuliffe
- Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
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Fister S, Mester P, Witte AK, Sommer J, Schoder D, Rossmanith P. Part of the problem or the solution? Indiscriminate use of bacteriophages in the food industry can reduce their potential and impair growth-based detection methods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rodríguez-Melcón C, Capita R, García-Fernández C, Alonso-Calleja C. Effects of Bacteriophage P100 at Different Concentrations on the Structural Parameters of Listeria monocytogenes Biofilms. J Food Prot 2018; 81:2040-2044. [PMID: 30481484 DOI: 10.4315/0362-028x.jfp-18-177] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Because listeriosis is one of the deadliest foodborne diseases, controlling and eradicating Listeria monocytogenes biofilms is a serious challenge for food safety. Biofilms (24 h old) formed on polystyrene by a L. monocytogenes strain of food origin were exposed for a further 24 h to 12 different concentrations (from 100 to 1011 PFU/mL) of the bacteriophage P100 (Listex P100). The structural parameters of biofilms were studied by using confocal laser scanning microscopy and digital image analysis. The biovolume in the observation field (14,121 μm2) of control (untreated) biofilms was 237,333.1 ± 2,692.6 μm3. The biomass of treated biofilms ranged from 164.7 ± 89.0 μm3 (biofilms exposed to 1010 PFU/mL) to 231,170.5 ± 15,142.0 μm3 (100 PFU/mL). The lowest biomass was achieved after treatment with 108 PFU/mL, with no further decrease in biovolume when higher phage concentrations were used. A strong ( P < 0.001) correlation was found between phage concentration (log units) and biovolume (-0.965), surface coverage (-0.939), roughness (0.976), maximum thickness (-0.853), and average thickness (-0.965). Findings from this research suggest that bacteriophage P100 at concentrations equal to or greater than 8 log PFU/mL successfully removes L. monocytogenes biofilms from polystyrene surfaces.
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Affiliation(s)
- Cristina Rodríguez-Melcón
- 1 Department of Food Hygiene and Technology, Veterinary Faculty, University of León, Campus de Vegazana, s/n, E-24071 León, Spain.,2 Institute of Food Science and Technology, University of León, Campus de Vegazana, s/n, E-24071 León, Spain
| | - Rosa Capita
- 1 Department of Food Hygiene and Technology, Veterinary Faculty, University of León, Campus de Vegazana, s/n, E-24071 León, Spain.,2 Institute of Food Science and Technology, University of León, Campus de Vegazana, s/n, E-24071 León, Spain
| | - Camino García-Fernández
- 1 Department of Food Hygiene and Technology, Veterinary Faculty, University of León, Campus de Vegazana, s/n, E-24071 León, Spain.,2 Institute of Food Science and Technology, University of León, Campus de Vegazana, s/n, E-24071 León, Spain
| | - Carlos Alonso-Calleja
- 1 Department of Food Hygiene and Technology, Veterinary Faculty, University of León, Campus de Vegazana, s/n, E-24071 León, Spain.,2 Institute of Food Science and Technology, University of León, Campus de Vegazana, s/n, E-24071 León, Spain
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Ayaz ND, Onaran B, Cufaoglu G, Goncuoglu M, Ormanci FS, Erol I. Prevalence and Characterization of Listeria monocytogenes Isolated from Beef and Sheep Carcasses in Turkey with Characterization of Locally Isolated Listeriophages as a Control Measure. J Food Prot 2018; 81:2045-2053. [PMID: 30485766 DOI: 10.4315/0362-028x.jfp-18-310] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Swab samples from cattle and sheep carcasses (120 of each) were tested for Listeria monocytogenes, and 120 slaughterhouse wastewater samples were tested for listeriophages over 12 months (10 samples per month) to note the seasonal distribution. L. monocytogenes and bacteriophage isolates were characterized, and the biocontrol of L. monocytogenes was investigated in meatballs with a phage cocktail. L. monocytogenes was found in 3.4 and 2.5% of cattle and sheep carcasses, respectively. All the isolates were found to harbor hlyA, actA, inlA, inlB, inlC, inlJ, plcA, plcB, fbpA, and fri genes with varied mRNA expression levels by real-time reverse transcriptase PCR analysis. Five isolates did not harbor the vip gene. According to enterobacterial repetitive intergenic consensus PCR, L. monocytogenes isolates were classified into four different groups based on their DNA patterns. The L. monocytogenes isolates were characterized for antibiotic susceptibility; one strain was found to be resistant to five different antibiotic classes. Of 11 lytic listeriophages, two were selected for the cocktail based on their DNA restriction profiles, efficiency of plating, transmission electron microscopy, and in vitro and in vivo analyses. In the biocontrol study, we used a food model that consisted of a novel bacteriophage cocktail in raw meatballs. The highest reduction of L. monocytogenes was recorded as 2.2 log CFU/g at a multiplicity of cellular infection of 4.7 at the end of 1 h. In conclusion, the new bacteriophage cocktail in this study can be considered an efficient biocontrol agent of L. monocytogenes in meatballs.
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Affiliation(s)
- Naim Deniz Ayaz
- 1 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kirikkale University, 71450 Yahsihan, Kirikkale, Turkey
| | - Bahar Onaran
- 2 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, 06110 Diskapi, Ankara, Turkey
| | - Gizem Cufaoglu
- 1 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kirikkale University, 71450 Yahsihan, Kirikkale, Turkey
| | - Muammer Goncuoglu
- 2 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, 06110 Diskapi, Ankara, Turkey
| | - Fatma Seda Ormanci
- 2 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, 06110 Diskapi, Ankara, Turkey
| | - Irfan Erol
- 3 General Directorate of Food and Control, Republic of Turkey Ministry of Food Agriculture and Livestock, 06400 Lodumlu, Ankara, Turkey
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34
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Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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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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36
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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: 272] [Impact Index Per Article: 45.3] [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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37
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Misiou O, van Nassau TJ, Lenz CA, Vogel RF. The preservation of Listeria -critical foods by a combination of endolysin and high hydrostatic pressure. Int J Food Microbiol 2018; 266:355-362. [DOI: 10.1016/j.ijfoodmicro.2017.10.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 08/31/2017] [Accepted: 10/01/2017] [Indexed: 10/18/2022]
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38
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Chibeu A, Balamurugan S. Application of a Virucidal Agent to Avoid Overestimation of Phage Kill During Phage Decontamination Assays on Ready-to-Eat Meats. Methods Mol Biol 2018; 1681:97-105. [PMID: 29134590 DOI: 10.1007/978-1-4939-7343-9_8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
We describe a method for assessing the effectiveness of tea extract based virucide (TeaF) application to remove phage LISTEX™ P100 not bound to Listeria monocytogenes from stomached rinses prior to direct plating and bacterial enumeration, where the phage is being used as a decontaminant to reduce L. monocytogenes levels on ready-to-eat meat.
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Affiliation(s)
- Andrew Chibeu
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9.,Agropur Dairy Cooperative, 4600 Armand Frappier, Saint-Hubert, QC, Canada, J3Z 1G5
| | - S Balamurugan
- Agropur Dairy Cooperative, 4600 Armand Frappier, Saint-Hubert, QC, Canada, J3Z 1G5.
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Miguéis S, Saraiva C, Esteves A. Efficacy of LISTEX P100 at Different Concentrations for Reduction of Listeria monocytogenes Inoculated in Sashimi. J Food Prot 2017; 80:2094-2098. [PMID: 29166172 DOI: 10.4315/0362-028x.jfp-17-098] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sushi restaurants have become quite popular in Europe, with an increase in the consumption of the sashimi speciality. Pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus have been reported in this kind of food. Controlling the presence and multiplication of L. monocytogenes is a challenge for food safety management systems owing to its ubiquitous presence and psychrotrophic growth. Bacteriophages have been used as pathogenic biocide agents for decades. The bacteriophage P100, present in LISTEX P100, was used in this study to understand the possibility of implementing a new critical control point for L. monocytogenes in sashimi preparation and sale. Different concentrations of LISTEX P100 were used for reduction of L. monocytogenes in inoculated samples at 3 and 22°C. The reduction in initial counts of 2 log CFU/g was effective in the first 24 h with the 8-log PFU/g inoculation. Promising results were obtained in assays with the 6-log CFU/g initial counts and the 8-log PFU/g inoculation, at 22°C, achieving a maximum reduction of 4.44 log CFU/g, compared with the control group. These results seem to confirm that bacteriophages can be an option in reducing the population of the L. monocytogenes pathogenic bacteria in sashimi, mainly in takeaway sales.
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Affiliation(s)
- S Miguéis
- School of Agrarian and Veterinary Sciences, Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal (ORCID: http://orcid.org/0000-0003-4521-2202 [S.M.])
| | - C Saraiva
- School of Agrarian and Veterinary Sciences, Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal (ORCID: http://orcid.org/0000-0003-4521-2202 [S.M.])
| | - A Esteves
- School of Agrarian and Veterinary Sciences, Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal (ORCID: http://orcid.org/0000-0003-4521-2202 [S.M.])
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40
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Wang C, Yang J, Zhu X, Lu Y, Xue Y, Lu Z. Effects of Salmonella bacteriophage, nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.034] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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41
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Barbu EM, Cady KC, Hubby B. Phage Therapy in the Era of Synthetic Biology. Cold Spring Harb Perspect Biol 2016; 8:cshperspect.a023879. [PMID: 27481531 DOI: 10.1101/cshperspect.a023879] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
For more than a century, bacteriophage (or phage) research has enabled some of the most important discoveries in biological sciences and has equipped scientists with many of the molecular biology tools that have advanced our understanding of replication, maintenance, and expression of genetic material. Phages have also been recognized and exploited as natural antimicrobial agents and nanovectors for gene therapy, but their potential as therapeutics has not been fully exploited in Western medicine because of challenges such as narrow host range, bacterial resistance, and unique pharmacokinetics. However, increasing concern related to the emergence of bacteria resistant to multiple antibiotics has heightened interest in phage therapy and the development of strategies to overcome hurdles associated with bacteriophage therapeutics. Recent progress in sequencing technologies, DNA manipulation, and synthetic biology allowed scientists to refactor the entire bacterial genome of Mycoplasma mycoides, thereby creating the first synthetic cell. These new strategies for engineering genomes may have the potential to accelerate the construction of designer phage genomes with superior therapeutic potential. Here, we discuss the use of phage as therapeutics, as well as how synthetic biology can create bacteriophage with desirable attributes.
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Affiliation(s)
| | - Kyle C Cady
- Synthetic Genomics, La Jolla, California 92037
| | - Bolyn Hubby
- Synthetic Genomics, La Jolla, California 92037
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42
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Evaluation of the safety and efficacy of Listex™ P100 for reduction of pathogens on different ready‐to‐eat (RTE) food products. EFSA J 2016. [DOI: 10.2903/j.efsa.2016.4565] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
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43
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Biocontrol of Listeria monocytogenes in fish by enterocin AS-48 and Listeria lytic bacteriophage P100. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Iacumin L, Manzano M, Comi G. Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments. Microorganisms 2016; 4:E4. [PMID: 27681898 PMCID: PMC5029509 DOI: 10.3390/microorganisms4010004] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Revised: 12/10/2015] [Accepted: 12/17/2015] [Indexed: 11/23/2022] Open
Abstract
The anti-listerial activity of generally recognized as safe (GRAS) bacteriophage Listex P100 (phage P100) was demonstrated in broths and on the surface of slices of dry-cured ham against 5 strains or serotypes (i.e., Scott A, 1/2a, 1/2b, and 4b) of Listeria monocytogenes. In a broth model system, phage P100 at a concentration equal to or greater than 7 log PFU/mL completely inhibited 2 log CFU/cm² or 3 log CFU/cm² of L. monocytogenes growth at 30 °C. The temperature (4, 10, 20 °C) seemed to influence P100 activity; the best results were obtained at 4 °C. On dry-cured ham slices, a P100 concentration ranging from 5 to 8 log PFU/cm² was required to obtain a significant reduction in L. monocytogenes. At 4, 10, and 20 °C, an inoculum of 8 log PFU/cm² was required to completely eliminate 2 log L. monocytogenes/cm² and to reach the absence in 25 g product according to USA food law. Conversely, it was impossible to completely eradicate L. monocytogenes with an inoculum of approximately of 3.0 and 4.0 log CFU/cm² and with a P100 inoculum ranging from 1 to 7 log PFU/cm². P100 remained stable on dry-cured ham slices over a 14-day storage period, with only a marginal loss of 0.2 log PFU/cm² from an initial phage treatment of approximately 8 log PFU/cm². Moreover, phage P100 eliminated free L. monocytogenes cells and biofilms on the machinery surfaces used for dry-cured ham production. These findings demonstrate that the GRAS bacteriophage Listex P100 at level of 8 log PFU/cm² is listericidal and useful for reducing the L. monocytogenes concentration or eradicating the bacteria from dry-cured ham.
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Affiliation(s)
- Lucilla Iacumin
- Department of Food Science, Università degli Studi di Udine, via Sondrio 2/a, 33100 Udine, Italy.
| | - Marisa Manzano
- Department of Food Science, Università degli Studi di Udine, via Sondrio 2/a, 33100 Udine, Italy.
| | - Giuseppe Comi
- Department of Food Science, Università degli Studi di Udine, via Sondrio 2/a, 33100 Udine, Italy.
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45
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Screening and characterisation of bacteriophage P100 insensitive Listeria monocytogenes isolates in Austrian dairy plants. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM. Poult Sci 2015; 95:668-75. [PMID: 26706362 DOI: 10.3382/ps/pev332] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 09/14/2015] [Indexed: 01/12/2023] Open
Abstract
The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P < 0.05) by 0.7 and 0.9 log CFU/g on d 0 and d 1 of storage, respectively. Surface treatment with phage significantly (P < 0.05) reduced Salmonella by 0.8, 0.8, and 1 log CFU/g on d 0, 1, and 7 of storage, respectively, under aerobic conditions. Higher reductions in Salmonella counts were achieved on chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions.
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Affiliation(s)
- Anuraj T Sukumaran
- Poultry Science Department, Mississippi State University, Mississippi State
| | - Rama Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State
| | - Aaron Kiess
- Poultry Science Department, Mississippi State University, Mississippi State
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47
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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: 89] [Impact Index Per Article: 9.9] [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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49
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Bio-Control of Salmonella Enteritidis in Foods Using Bacteriophages. Viruses 2015; 7:4836-53. [PMID: 26305252 PMCID: PMC4576208 DOI: 10.3390/v7082847] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Revised: 08/07/2015] [Accepted: 08/17/2015] [Indexed: 12/20/2022] Open
Abstract
Two lytic phages, vB_SenM-PA13076 (PA13076) and vB_SenM-PC2184 (PC2184), were isolated from chicken sewage and characterized with host strains Salmonella Enteritidis (SE) ATCC13076 and CVCC2184, respectively. Transmission electron microscopy revealed that they belonged to the family Myoviridae. The lytic abilities of these two phages in liquid culture showed 104 multiplicity of infection (MOI) was the best in inhibiting bacteria, with PC2184 exhibiting more activity than PA13076. The two phages exhibited broad host range within the genus Salmonella. Phage PA13076 and PC2184 had a lytic effect on 222 (71.4%) and 298 (95.8%) of the 311 epidemic Salmonella isolates, respectively. We tested the effectiveness of phage PA13076 and PC2184 as well as a cocktail combination of both in three different foods (chicken breast, pasteurized whole milk and Chinese cabbage) contaminated with SE. Samples were spiked with 1 × 10(4) CFU individual SE or a mixture of strains (ATCC13076 and CVCC2184), then treated with 1 × 10(8) PFU individual phage or a two phage cocktail, and incubated at 4 °C or 25 °C for 5 h. In general, the inhibitory effect of phage and phage cocktail was better at 4 °C than that at 25 °C, whereas the opposite result was observed in Chinese cabbage, and phage cocktail was better than either single phage. A significant reduction in bacterial numbers (1.5-4 log CFU/sample, p < 0.05) was observed in all tested foods. The two phages on the three food samples were relatively stable, especially at 4 ºC, with the phages exhibiting the greatest stability in milk. Our research shows that our phages have potential effectiveness as a bio-control agent of Salmonella in foods.
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50
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Sharma CS, Dhakal J, Nannapaneni R. Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey. J Food Prot 2015; 78:1357-62. [PMID: 26197288 DOI: 10.4315/0362-028x.jfp-14-585] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of the recently approved Salmonella lytic bacteriophage preparation (SalmoFresh) in reducing Salmonella enterica serotype Heidelberg on turkey breast cutlets and ground turkey was evaluated. In a broth model assay, the phage preparation completely inhibited the growth of four S. enterica serotypes (Salmonella Enteritidis, Salmonella Heidelberg, Salmonella Kentucky, and Salmonella Typhimurium) at 37°C at a multiplicity of infection of 10,000 PFU/CFU. At 4°C in 0.1% peptone water (PW), phage treatment at a multiplicity of infection of 10,000 resulted in ca. 4.0-log CFU/ml reductions of Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium. When raw turkey breast cutlets inoculated with Salmonella Heidelberg (∼10(3) CFU/g) were treated with phage preparation (10(7) PFU/g) and stored at 4°C, the phage treatment caused reductions of 0.8, 0.6, and 1.3 log CFU/g (P ≤ 0.05) of Salmonella Heidelberg on day 0, 1, and 7, respectively, compared with the counts in the control. However, no significant reduction of Salmonella Heidelberg (P > 0.05) was observed in ground turkey when turkey meat pieces inoculated with Salmonella Heidelberg were surface treated with phage preparation (10(7) PFU/g) before grinding. These findings indicate that the bacteriophage preparation was effective in reducing Salmonella on turkey breast cutlets as a surface treatment but did not cause any reduction of Salmonella Heidelberg in ground turkey.
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Affiliation(s)
- C S Sharma
- Poultry Science Department, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA.
| | - J Dhakal
- Poultry Science Department, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA
| | - R Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA
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