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Arista-Regalado AD, Viera-Segura O, de Oca SAM, Hernández-Hernández L, González-Aguilar DG, León JB. Characterization and efficacy of Salmonella phage cocktail PHA46 in the control of Salmonella Newport and Typhimurium internalized into cherry tomatoes. Int J Food Microbiol 2024; 419:110745. [PMID: 38795636 DOI: 10.1016/j.ijfoodmicro.2024.110745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/08/2024] [Accepted: 05/11/2024] [Indexed: 05/28/2024]
Abstract
Non-typhoid Salmonella enterica causes salmonellosis illness, and this bacterium can contaminate food throughout the production chain, including those that are consumed as raw products. Salmonella enterica can adhere to and internalize into fresh produce such as cherry tomatoes. It has been reported that lytic bacteriophages (phages) can be used as a biocontrol agent in the agricultural field, being an alternative for the control of Salmonella in red meat, fish, lettuce, and cabbage. The aim of this study was to characterize the two phages present in the PHA46 cocktail to determine their morphology, genome, host range, and resistance to different temperatures and pHs values; and later evaluate their lytic activity to reduce the adherence to and internalization of Salmonella enterica serovars Newport and Typhimurium into cherry tomatoes. In addition, in this work, we also explored the effect of the PHA46 cocktail on the virulence of S. Newport-45 and S. Typhimurium SL1344, recovered from the interior of cherry tomatoes, on the lifespan of the animal model Caenorhabditis elegans. The nematode C. elegans, recently has been used to test the virulence of Salmonella and it is easy to maintain and work with in the laboratory. The results revealed that the morphology obtained by Transmission Electron Microscopy of two phages from the PHA46 cocktail correspond to a myovirus, the analyses of their genomes sequences did not report virulence or antimicrobial resistance genes. The PHA46 sample is specific for 33 different serovars from different Salmonella strains and shows stability at 7 °C and pH 6. Also, the PHA46 cocktail was effective in reducing the adherence of S. Newport-45 and S. Typhimurium SL1344 to cherry tomatoes, at an average of 0.9 log10, respectively. Regarding internalized bacteria, the reduction was at an average of 1.2 log10, of the serovars mentioned above. The lifespan experiments in C. elegans showed by itself, that the PHA46 cocktail was harmless to the nematode, and the virulence from both Salmonella strains grown in vitro is diminished in the presence of the PHA46 cocktail. In conclusion, these results showed that the PHA46 cocktail could be a good candidate to be used as a biocontrol agent against Salmonella enterica.
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Affiliation(s)
- Aurora Dolores Arista-Regalado
- Departamento de Microbiología y Patología, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Sierra Mojada No.950, Col. Independencia, CP. 44340, Guadalajara, Jalisco, Mexico
| | - Oliver Viera-Segura
- Instituto de Investigación en Ciencias Biomédicas, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Sierra Mojada No.950, Col. Independencia, CP. 44340, Guadalajara, Jalisco, Mexico
| | - Saúl Aguilar-Montes de Oca
- Area de Proyectos de Investigación, Universidad Autónoma del Estado de México, Instituto Literario No.100, Col. Centro, CP: 50000, Toluca de Lerdo, Estado de Mexico, Mexico
| | - Leonardo Hernández-Hernández
- Departamento de Fisiología, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Sierra Mojada No.950, Col. Independencia, CP. 44340, Guadalajara, Jalisco, Mexico
| | - Delia Guillermina González-Aguilar
- Departamento de Salud Pública, Centro de ciencias Biológico Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez No. 2100, Col. Las agujas, C.P., 45200, Zapopan, Jalisco, Mexico
| | - Jeannette Barba León
- Departamento de Salud Pública, Centro de ciencias Biológico Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez No. 2100, Col. Las agujas, C.P., 45200, Zapopan, Jalisco, Mexico.
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El-Nour SAA, Hammad AA, Fathy R, Eid AS. Application of coliphage as biocontrol agent in combination with gamma irradiation to eliminate multi-drug-resistant E. coli in minimally processed vegetables. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:123907-123924. [PMID: 37995029 PMCID: PMC10746767 DOI: 10.1007/s11356-023-31071-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 11/12/2023] [Indexed: 11/24/2023]
Abstract
Biofilm formation is a rising concern in the food industry. Escherichia coli (E. coli) is one of the most important food-borne pathogens that can survive in food and food-related environments and eventually produce biofilms. This study suggested that both coliphages used were successful in preventing the creation of new biofilms as well as removing existing ones. Confocal laser scanning microscopy verified these findings. According to the findings, neither coliphage survived at 37 °C, but both remained stable at 4 °C and - 20 °C for extended periods of time. The study revealed that both coliphages demonstrated a greater degree of gamma irradiation resistance when compared to E. coli. The study's results indicate that the implementation of a dual method, which incorporates gamma irradiation (1.5 kGy) and coliphage treatment, on various kinds of vegetables that were infected with E. coli, resulted in a significant reduction in bacterial count (surpassing 99.99%) following a 24-h incubation period. Combining gamma irradiation and the coliphage approach was significantly effective at lowering polysaccharide concentrations and proteins in the biofilm matrix. The results revealed that the pairing of gamma irradiation and coliphages acted in conjunction to cause disruptions in the matrix of biofilm, thereby promoting cell removal compared with either of the individual treatments. Ca+ ions strengthen the weak virion interaction with the relevant bacterial host cell receptors during the adsorption process. In conclusion, use of coliphage in combination with gamma irradiation treatment can be applied to improve fresh produce's microbial safety and enhance its storability in supermarkets.
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Affiliation(s)
- Salwa A Abou El-Nour
- Radiation Microbiology Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ali A Hammad
- Radiation Microbiology Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Reham Fathy
- Radiation Microbiology Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt.
| | - Amal S Eid
- Radiation Microbiology Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
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Kim SH, Lee H, Park MK. Isolation, characterization, and application of a novel, lytic phage vB_SalA_KFSST3 with depolymerase for the control of Salmonella and its biofilm on cantaloupe under cold temperature. Food Res Int 2023; 172:113062. [PMID: 37689855 DOI: 10.1016/j.foodres.2023.113062] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 09/11/2023]
Abstract
This study investigated the efficacy of a novel Salmonella phage with depolymerase activity to control S. Typhimurium (ST) and its biofilm on cantaloupes, for the first time, under simulated cold temperature. vB_SalA_KFSST3 forming a halo zone was isolated and purified from a slaughterhouse with a final concentration of 12.1 ± 0.1 log PFU/mL. Based on the morphological and bioinformatics analyses, vB_SalA_KFSST3 was identified as a novel phage belonging to the family Ackermannviridae. Before employing the phage on cantaloupe, its genetic characteristics, specificity, stability, and bactericidal effect were investigated. Genetic analyses confirmed its safety and identified endolysin and two depolymerase domains possessing antibiofilm potential. In addition, the phage exhibited a broad specificity with great efficiencies toward five Salmonella strains at 4 °C, 22 °C, and 37 °C, as well as stable lytic activity over a wide range of pHs (3 to 11) and temperatures (-20 °C to 60 °C). The optimal multiplicity of infection (MOI) and exposure time of phage were determined to be 100 and 2 h, respectively, based on the highest bacterial reduction of ∼2.7 log CFU/mL. Following the formation of ST biofilm on cantaloupe at 4 °C and 22 °C, the cantaloupe was treated with phage at an MOI of 100 for 2 h. The antibiofilm efficacy of phage was evaluated via the plate count method, confocal laser scanning microscopy, and scanning electron microscopy (SEM). The initial biofilm population at 22 °C was significantly greater and more condensed than that at 4 °C. After phage treatment, biofilm population and the percentage of viable ST in biofilm were reduced by ∼4.6 log CFU/cm2 and ∼90% within 2 h, respectively, which were significantly greater than those at 22 °C (∼2.0 log CFU/cm2 and ∼45%) (P < 0.05). SEM images also confirmed more drastic destruction of the cohesive biofilm architecture at 4 °C than at 22 °C. As a result of its cold temperature-robust lytic activity and the contribution of endolysin and two depolymerases, vB_SalA_KFSST3 demonstrated excellent antibiofilm efficacy at cold temperature, highlighting its potential as a promising practical biocontrol agent for the control of ST and its biofilm.
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Affiliation(s)
- Su-Hyeon Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Heejeong Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Mi-Kyung Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; Food and Bio-Industry Institute, Kyungpook National University, Daegu 41566, Republic of Korea.
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4
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Al-Hindi RR, Alharbi MG, Alotibi I, Azhari SA, Algothmi KM, Esmael A. Application of a novel lytic Jerseyvirus phage LPSent1 for the biological control of the multidrug-resistant Salmonella Enteritidis in foods. Front Microbiol 2023; 14:1135806. [PMID: 37089535 PMCID: PMC10113451 DOI: 10.3389/fmicb.2023.1135806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Accepted: 03/13/2023] [Indexed: 04/08/2023] Open
Abstract
Non-typhoidal Salmonella is the tremendously predominant source of acquired foodborne infection in humans, causing salmonellosis which is a global threat to the healthcare system. This threat is even worse when it is combined with the incidence of multidrug-resistant Salmonella strains. Bacteriophage therapy has been proposed as a promising potential candidate to control a diversity of foodborne infective bacteria. The objective of this study designed to isolate and characterize lytic phages infecting zoonotic multi-drug resistant and strong biofilm producer Salmonella enterica serovar Enteritidis EG.SmE1 and then apply the isolated phage/s as a biocontrol agent against infections in ready-to-eat food articles including milk, water, apple juice, and chicken breasts. One lytic phage (LPSent1) was selected based on its robust and stable lytic activity. Phage LPSent1 belonged to the genus Jerseyvirus within the Jerseyvirinae subfamily. The lysis time of phage LPSent1 was 60 min with a latent period of 30 min and each infected cell burst about 112 plaque-forming units. Phage LPSent1 showed a narrow host range. Furthermore, the LPSent1 genome did not encode any virulence or lysogenic genes. In addition, phage LPSent1 had wide pH tolerance, prolonged thermal stability, and was stable in food articles lacking its susceptible host for 48 h. In vitro applications of phage LPSent1 inhibited free planktonic cells and biofilms of Salmonella Enteritidis EG.SmE1 with a lower occurrence to form phage-resistant bacterial mutants which suggests promising applications on food articles. Application of phage LPSent1 at multiplicities of infections of 100 or 1000 showed significant inhibition in the bacterial count of Salmonella Enteritidis EG.SmE1 by 5 log10/sample in milk, water, apple juice, and chicken breasts at either 4°C or 25°C. Accordingly, taken together these findings establish phage LPSent1 as an effective, promising candidate for the biocontrol of MDR Salmonella Enteritidis in ready-to-eat food.
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Affiliation(s)
- Rashad R. Al-Hindi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- *Correspondence: Rashad R. Al-Hindi,
| | - Mona G. Alharbi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ibrahim Alotibi
- Health Information Technology Department, Applied College, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Sheren A. Azhari
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Khloud M. Algothmi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ahmed Esmael
- Botany and Microbiology Department, Faculty of Science, Benha University, Banha, Egypt
- Nebraska Center for Virology, University of Nebraska–Lincoln, Lincoln, NE, United States
- Ahmed Esmael, ,
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5
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Elois MA, da Silva R, Pilati GVT, Rodríguez-Lázaro D, Fongaro G. Bacteriophages as Biotechnological Tools. Viruses 2023; 15:v15020349. [PMID: 36851563 PMCID: PMC9963553 DOI: 10.3390/v15020349] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/14/2023] [Accepted: 01/18/2023] [Indexed: 01/28/2023] Open
Abstract
Bacteriophages are ubiquitous organisms that can be specific to one or multiple strains of hosts, in addition to being the most abundant entities on the planet. It is estimated that they exceed ten times the total number of bacteria. They are classified as temperate, which means that phages can integrate their genome into the host genome, originating a prophage that replicates with the host cell and may confer immunity against infection by the same type of phage; and lytics, those with greater biotechnological interest and are viruses that lyse the host cell at the end of its reproductive cycle. When lysogenic, they are capable of disseminating bacterial antibiotic resistance genes through horizontal gene transfer. When professionally lytic-that is, obligately lytic and not recently descended from a temperate ancestor-they become allies in bacterial control in ecological imbalance scenarios; these viruses have a biofilm-reducing capacity. Phage therapy has also been advocated by the scientific community, given the uniqueness of issues related to the control of microorganisms and biofilm production when compared to other commonly used techniques. The advantages of using bacteriophages appear as a viable and promising alternative. This review will provide updates on the landscape of phage applications for the biocontrol of pathogens in industrial settings and healthcare.
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Affiliation(s)
- Mariana Alves Elois
- Laboratory of Applied Virology, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Raphael da Silva
- Laboratory of Applied Virology, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Giulia Von Tönnemann Pilati
- Laboratory of Applied Virology, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - David Rodríguez-Lázaro
- Microbiology Division, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain
- Research Centre for Emerging Pathogens and Global Health, University of Burgos, 09001 Burgos, Spain
| | - Gislaine Fongaro
- Laboratory of Applied Virology, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
- Correspondence:
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6
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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: 4] [Impact Index Per Article: 2.0] [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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7
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Hyla K, Dusza I, Skaradzińska A. Recent Advances in the Application of Bacteriophages against Common Foodborne Pathogens. Antibiotics (Basel) 2022; 11:1536. [PMID: 36358191 PMCID: PMC9686946 DOI: 10.3390/antibiotics11111536] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/22/2022] [Accepted: 10/28/2022] [Indexed: 02/13/2024] Open
Abstract
Bacteriophage potential in combating bacterial pathogens has been recognized nearly since the moment of discovery of these viruses at the beginning of the 20th century. Interest in phage application, which initially focused on medical treatments, rapidly spread throughout different biotechnological and industrial fields. This includes the food safety sector in which the presence of pathogens poses an explicit threat to consumers. This is also the field in which commercialization of phage-based products shows the greatest progress. Application of bacteriophages has gained special attention particularly in recent years, presumably due to the potential of conventional antibacterial strategies being exhausted. In this review, we present recent findings regarding phage application in fighting major foodborne pathogens, including Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter jejuni and Listeria monocytogenes. We also discuss advantages of bacteriophage use and challenges facing phage-based antibacterial strategies, particularly in the context of their widespread application in food safety.
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Affiliation(s)
| | | | - Aneta Skaradzińska
- Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
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8
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Jagannathan BV, Dakoske M, Vijayakumar PP. Bacteriophage-mediated control of pre- and post-harvest produce quality and safety. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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9
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Elnemr I, Mushtaha M, Sundararaju S, Hasan MR, Tsui KM, Goktepe I. Monitoring the effect of environmental conditions on safety of fresh produce sold in Qatar's wholesale market. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2022; 32:1986-2004. [PMID: 34085573 DOI: 10.1080/09603123.2021.1931050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 05/12/2021] [Indexed: 06/12/2023]
Abstract
Fresh produce imported by Qatar are mostly sold at the wholesale produce market (WPM) located in open-air and near major animal markets and slaughterhouses. This study was the first in Qatar to monitor the effect of environmental conditions on the microbial quality and safety of fresh produce sold at the WPM over 1 year. The monitoring involved the collection of 540 produce samples along with samples of air, soil, and surface swabs. Samples were analyzed for total aerobic bacteria (TAB); generic Listeria spp., Staphylococcus spp., Salmonella spp.; total coliforms and total fungi. Bacterial and fungal isolates were identified using 16S rRNA/ITS rRNA markers. Environmental/sanitary factors significantly impacted the prevalence of microorganisms in all samples tested. Produce quality was rated 'poor' during the months of November-February or May-August, with TAB and coliform counts exceeding 6 and 4 log10 CFU/g, respectively. Bacillus subtilus, Enterobacter cloacae, E. faecium, P. expansium, P. aurantiocandidum, and A. niger were the most abundant species with prevalence rate of 11-30%. The high microbial load of environmental samples indicates that the location of the WPM near livestock markets is likely impacting the microbial quality of fresh produce. Therefore, effective control measures need to be implemented at WPM to improve produce safety yearlong.
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Affiliation(s)
- I Elnemr
- Department of Biological and Environmental Sciences, College of Arts and Sciences, Qatar University, Doha, Qatar
| | - M Mushtaha
- Department of Biological and Environmental Sciences, College of Arts and Sciences, Qatar University, Doha, Qatar
| | | | - Mohammad Rubayet Hasan
- Department of Pathology, Sidra Medicine, Doha, Qatar
- Department of Clinical Pathology and Laboratory Medicine, Weill Cornell Medical College in Qatar, Doha, Qatar
| | - Kin-Ming Tsui
- Department of Pathology, Sidra Medicine, Doha, Qatar
- Department of Clinical Pathology and Laboratory Medicine, Weill Cornell Medical College in Qatar, Doha, Qatar
| | - I Goktepe
- Department of Biological and Environmental Sciences, College of Arts and Sciences, Qatar University, Doha, Qatar
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Jung J, Schaffner DW. Modeling the Growth of Salmonella on Sliced Cucumbers as a Function of Temperature and Relative Humidity. J Food Prot 2022; 85:1122-1127. [PMID: 35666585 DOI: 10.4315/jfp-22-109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 05/27/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Recent multistate outbreaks of salmonellosis linked to fresh cucumbers underscore the importance of understanding Salmonella behavior on cucumbers under different storage conditions. No validated models that describe the impact of environmental factors on the growth of Salmonella on sliced cucumbers currently exist. This study developed mathematical models to predict the growth of Salmonella on sliced cucumbers at different temperature and relative humidity (RH) conditions. Sliced cucumbers were inoculated with a four-strain cocktail of Salmonella and placed in desiccators containing a saturated salt solution to create controlled RH environments (∼15, 50, and 100% RH) at 7, 14, and 21°C for up to 120 h. Predictive models were developed by using the Baranyi and Roberts equation as a primary model, and estimated kinetic parameters were fitted into a square root (or Ratkowsky) equation for secondary models. The maximum growth rates for Salmonella on sliced cucumbers depended on temperature but not RH. The square root model for Salmonella growth was √μ= 0.0297 × (T - 6.5185), with a high R2 value (0.98). The models in this study will be useful for future microbial risk assessments and predictions of Salmonella behavior in the cucumbers to manage the risk of Salmonella on sliced cucumbers. HIGHLIGHTS
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Affiliation(s)
- Jiin Jung
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
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Possas A, Posada-Izquierdo GD, Zurera G, Pérez-Rodríguez F. Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers. Food Microbiol 2021; 99:103830. [PMID: 34119115 DOI: 10.1016/j.fm.2021.103830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 11/17/2022]
Abstract
The occurrence of various foodborne disease outbreaks linked to the consumption of cucumbers worldwide in the last years raised concerns regarding the survival ability of foodborne pathogens on this food matrix. This work aimed at evaluating and quantifying the survival of Escherichia coli O157:H7 and Salmonella spp. on cucumber surfaces. Cucumbers were inoculated with a 5-strain cocktail of each microorganism and kept at 25 °C. The survival ability of two green fluorescent protein (GFP) labelled Salmonella strains inoculated individually on cucumbers was also evaluated. The inoculated areas were swabbed at different time intervals (maximum of 72 h) and cells were enumerated by plate count method (log CFU/cm2). The population of both pathogens decreased significantly on cucumber surfaces over time. E. coli O157:H7 could only be recovered up to 8 h while Salmonella spp. could be detected up to 24 h. The GFP-labelled Salmonella strains showed similar behaviour on cucumbers compared to the evaluated Salmonella cocktail. Survival kinetic parameters were estimated by fitting the Weibull model to the survival data. The data obtained in this study indicate that despite of the rapid decrease on concentrations of both pathogens evaluated on cucumbers surfaces, strategies to avoid their contamination during the supply chain as well as proper cleaning and disinfection protocols must be put forward to mitigate both E. coli O57:H7 and Salmonella on cucumbers and therefore, to decrease the exposure of consumers to microbial hazards and to avoid cross-contamination events during distribution, retail and in domestic environments.
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Affiliation(s)
- Arícia Possas
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain.
| | - Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain
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Esmael A, Azab E, Gobouri AA, Nasr-Eldin MA, Moustafa MMA, Mohamed SA, Badr OAM, Abdelatty AM. Isolation and Characterization of Two Lytic Bacteriophages Infecting a Multi-Drug Resistant Salmonella Typhimurium and Their Efficacy to Combat Salmonellosis in Ready-to-Use Foods. Microorganisms 2021; 9:423. [PMID: 33670722 PMCID: PMC7922427 DOI: 10.3390/microorganisms9020423] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/05/2021] [Accepted: 02/15/2021] [Indexed: 12/22/2022] Open
Abstract
Foodborne salmonellosis is a global threat to public health. In the current study, we describe the isolation and characterization of two broad-spectrum, lytic Salmonella phages: SPHG1 and SPHG3 infecting a multidrug-resistant Salmonella Typhimurium EG.SmT3. Electron microscopy and whole genome analysis identified SPHG1 as a Myovirus, while SPHG3 as a new member of the genus "Kuttervirus" within the family Ackermannviridae. SPHG1 and SPHG3 had a lysis time of 60 min. with burst sizes of 104 and 138 PFU/cell, respectively. The two phages were robust at variable temperatures and pH ranges that match the corresponding values of most of the food storage and processing conditions. A phage cocktail containing the two phages was stable in the tested food articles for up to 48 h. The application of the phage cocktail at MOIs of 1000 or 100 resulted in a significant reduction in the viable count of S. Typhimurium by 4.2 log10/sample in milk, water, and on chicken breast. Additionally, the phage cocktail showed a prospective ability to eradicate and reduce the biofilm that formed by S. Typhimurium EG.SmT3. A phage cocktail of SPHG1 and SPHG3 is considered as a promising candidate as a biocontrol agent against foodborne salmonellosis due to its broad host ranges, highly lytic activities, and the absence of any virulence or lysogeny-related genes in their genomes.
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Affiliation(s)
- Ahmed Esmael
- Botany and Microbiology Department, Faculty of Science, Benha University, Qalubiya Governorate 13511, Egypt;
| | - Ehab Azab
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Adil A. Gobouri
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mohamed A. Nasr-Eldin
- Botany and Microbiology Department, Faculty of Science, Benha University, Qalubiya Governorate 13511, Egypt;
| | - Mahmoud M. A. Moustafa
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalubiya Governorate 13736, Egypt; (M.M.A.M.); (S.A.M.); (O.A.M.B.)
| | - Shereen A. Mohamed
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalubiya Governorate 13736, Egypt; (M.M.A.M.); (S.A.M.); (O.A.M.B.)
| | - Omnia A. M. Badr
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalubiya Governorate 13736, Egypt; (M.M.A.M.); (S.A.M.); (O.A.M.B.)
| | - Alzahraa M. Abdelatty
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Cairo University, Giza 12613, Egypt
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Li J, Li Y, Ding Y, Huang C, Zhang Y, Wang J, Wang X. Characterization of a novel Siphoviridae Salmonella bacteriophage T156 and its microencapsulation application in food matrix. Food Res Int 2021; 140:110004. [DOI: 10.1016/j.foodres.2020.110004] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/09/2020] [Accepted: 12/09/2020] [Indexed: 01/03/2023]
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Litt PK, Kakani R, Jadeja R, Saha J, Kountoupis T, Jaroni D. Effectiveness of Bacteriophages Against Biofilm-Forming Shiga-Toxigenic Escherichia coli on Leafy Greens and Cucumbers. PHAGE (NEW ROCHELLE, N.Y.) 2020; 1:213-222. [PMID: 36147291 PMCID: PMC9041472 DOI: 10.1089/phage.2020.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Background: Shiga-toxigenic Escherichia coli (STEC) have caused several produce-associated outbreaks, making it challenging to control these pathogens. Bacteriophages could serve as effective biocontrol. Materials and Methods: Spinach, lettuce, and cucumbers, inoculated with STEC (O157, O26, O45, O103, O111, O121, O145), were treated with lytic bacteriophages and stored at 4°C for 3 days. Surviving STEC were enumerated and observed under scanning electron microscope (SEM), and data analyzed using one-way analysis of variance (ANOVA) (p < 0.05). Results: Bacteriophage treatments significantly reduced STEC populations, compared with the control (p < 0.05). On spinach and romaine, STEC O26, O45, and O103 were reduced to undetectable levels and STEC O157, O111, O121, and O145 by ∼2 logs CFU/cm2. Multiserotype phage cocktail reduced STEC on leafy greens by 1.4 CFU/cm2 and on cucumbers by 1.7 logs CFU/cucumber. Clusters of STEC cells, surrounded by extracellular matrix, were observed under SEM of positive control, whereas phage-treated produce surface showed fewer cells, with cellular damage. Conclusions: Bacteriophages could be utilized as biocontrol against STEC on fresh produce.
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Affiliation(s)
- Pushpinder K. Litt
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Radhika Kakani
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Ravirajsinh Jadeja
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Joyjit Saha
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Tony Kountoupis
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Divya Jaroni
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
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Vikram A, Tokman JI, Woolston J, Sulakvelidze A. Phage Biocontrol Improves Food Safety by Significantly Reducing the Level and Prevalence of Escherichia coli O157:H7 in Various Foods. J Food Prot 2020; 83:668-676. [PMID: 32221572 DOI: 10.4315/0362-028x.jfp-19-433] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 12/09/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Management of Shiga toxin-producing Escherichia coli (STEC), including E. coli O157:H7, in food products is a major challenge for the food industry. Several interventions, such as irradiation, chemical disinfection, and pasteurization, have had variable success controlling STEC contamination. However, these interventions also indiscriminately kill beneficial bacteria in foods, may impact organoleptic properties of foods, and are not always environmentally friendly. Biocontrol using bacteriophage-based products to reduce or eliminate specific foodborne pathogens in food products has been gaining attention due to the specificity, safety, and environmentally friendly properties of lytic bacteriophages. We developed EcoShield PX, a cocktail of lytic bacteriophages, that specifically targets STEC. This study was conducted to examine the efficacy of this bacteriophage cocktail for reducing the levels of E. coli O157:H7 in eight food products: beef chuck roast, ground beef, chicken breast, cooked chicken, salmon, cheese, cantaloupe, and romaine lettuce. The food products were challenged with E. coli O157:H7 at ca. 3.0 log CFU/g and treated with the bacteriophage preparation at ca. 1 × 106, 5 × 106, or 1 × 107 PFU/g. Application of 5 × 106 and 1 × 107 PFU/g resulted in significant reductions (P < 0.05) in E. coli O157:H7 levels of up to 97% in all foods. When bacteriophages (ca. 1 × 106 PFU/g) were used to treat lower levels of E. coli O157:H7 (ca. 1 to 10 CFU/10 g) on beef chuck roast samples, mimicking the levels of STEC found under real-life conditions in food processing plants, the prevalence of STEC in the samples was significantly reduced (P < 0.05) by ≥80%. Our results suggest that this STEC-targeting bacteriophage preparation can result in significant reduction of both the levels and prevalence of STEC in various foods and, therefore, may help improve the safety and reduce the risk of recalls of foods at high risk for STEC contamination. HIGHLIGHTS
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Affiliation(s)
- Amit Vikram
- Intralytix, Inc., 8681 Robert Fulton Drive, Columbia, Maryland 21046, USA
| | - Jeffrey I Tokman
- Intralytix, Inc., 8681 Robert Fulton Drive, Columbia, Maryland 21046, USA
| | - Joelle Woolston
- Intralytix, Inc., 8681 Robert Fulton Drive, Columbia, Maryland 21046, USA
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Bacteriophages as Potential Tools for Detection and Control of Salmonella spp. in Food Systems. Microorganisms 2019; 7:microorganisms7110570. [PMID: 31744260 PMCID: PMC6920764 DOI: 10.3390/microorganisms7110570] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 01/21/2023] Open
Abstract
The global problem of antibiotic resistance in bacteria is quickly developing in most antibiotics used in hospitals and livestock. Recently, the infections with multi-drug resistant (MDR) bacteria become a major cause of death worldwide. Current antibiotics are not very effective in treating MDR Salmonella infections, which have become a public health threat. Therefore, novel approaches are needed to rapidly detect and effectively control antibiotic-resistant pathogens. Bacteriophages (phages) have seen renewed attention for satisfying those requirements due to their host-specific properties. Therefore, this review aims to discuss the possibility of using phages as a detection tool for recognizing bacterial cell surface receptors and an alternative approach for controlling antibiotic-resistant pathogens in food systems.
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17
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Lewis R, Hill C. Overcoming barriers to phage application in food and feed. Curr Opin Biotechnol 2019; 61:38-44. [PMID: 31726332 DOI: 10.1016/j.copbio.2019.09.018] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/17/2019] [Accepted: 09/20/2019] [Indexed: 01/08/2023]
Abstract
Bacteriophages (phages) can play a useful role as narrow spectrum antimicrobials in food safety and in food production. Consumer attitudes towards traditional additives have led to a search for natural, potentially clean label, alternatives. At the same time, the rise in antimicrobial resistance has created a need for alternative antimicrobials for disease prevention and treatment in animal husbandry. Phages represent a viable option for both of these applications. We highlight important barriers which should be considered to improve the chance of a positive outcome when using phages in food and food production. These include the feasibility of adding high concentrations of phages, the physico-chemical properties of the food or target, how and when phages are applied, and which phages are chosen.
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Affiliation(s)
- Rhea Lewis
- APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland; School of Microbiology, University College Cork, Cork T12 YN60, Ireland
| | - Colin Hill
- APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland; School of Microbiology, University College Cork, Cork T12 YN60, Ireland.
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18
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Callahan MT, Micallef SA. Waxing and cultivar affect Salmonella enterica persistence on cucumber (Cucumis sativus L.) fruit. Int J Food Microbiol 2019; 310:108359. [DOI: 10.1016/j.ijfoodmicro.2019.108359] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/08/2019] [Accepted: 09/09/2019] [Indexed: 11/24/2022]
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19
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Zhang X, Niu YD, Nan Y, Stanford K, Holley R, McAllister T, Narváez-Bravo C. SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds. Int J Food Microbiol 2019; 305:108250. [PMID: 31226567 DOI: 10.1016/j.ijfoodmicro.2019.108250] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 05/31/2019] [Accepted: 06/10/2019] [Indexed: 12/01/2022]
Abstract
The purpose of this study was to determine the effectiveness of a commercial Salmonella bacteriophage mixture (SalmoFresh™ 6-phage strains) and to compare its effectiveness with a chlorinated water treatment to reduce Salmonella on produce and seeds at different temperatures and storage times. Two sets of experiments were designed to test phage and chlorinated water effectiveness on produce at 2, 10 and 25 °C at different storage times (1, 24, 48 and 72 h). First, SalmoFresh™ was applied to the surface of lettuce, mung bean sprouts and mung bean seeds that were spot-inoculated with a five Salmonella strain mixture (Newport, Braenderup, Typhimurium, Kentucky, and Heidelberg, 105 CFU/mL) by spraying phages onto lettuce (n = 48 pieces, 3×3 cm2 per treatment) and sprouts (n = 48 pieces per treatment). A second set of experiments (scaled-up) consisted in the application of phages by immersion to Salmonella adulterated lettuce (600 g), 300 g sprouts (300 g) or mung bean seeds (30 g) in a phage cocktail (108 PFU/mL) for 15 min (lettuce and sprouts) or 1 h (seeds). Another group of samples was washed with chlorinated water and yet another group was treated with a combination of chlorinated water followed by phage cocktail. Each experiment was repeated three times by quadruplicates. After the treatments for spot-inoculated and scaled-up experiments, lettuce and sprouts were separated into different lots (10 g/lot) and stored at 2, 10 and 25 °C; Salmonella was enumerated after 1, 24, 48 and 72 h. Adulterated phage-treated seeds were packaged and stored dry at 25 °C. Salmonella was enumerated after 72 h of storage. Groups of phage treated mung bean seeds (720 g) were germinated, and the reduction in Salmonella determined. Results of microplate virulence assays indicated that SalmoFresh™ reduced (P = 0.007) Salmonella by an average of 5.34 logs CFU/mL after 5 h at 25 °C. Spraying SalmoFresh™ onto lettuce and sprouts reduced Salmonella by 0.76 and 0.83 log10 CFU/g, respectively (P < 0.01). Immersion of produce in a phage solution was better at killing Salmonella P < 0.05) than spraying it onto the surface, reducing Salmonella by 2.43 and 2.16 log10 CFU/g on lettuce and sprouts, respectively. SalmoFresh™ was an effective biocontrol intervention to reduce Salmonella on lettuce and sprouts. On seeds, although a reduction was observed, Salmonella was able to grow exponentially during germination; therefore, the phage cocktail was not effective on mung bean seeds or sprouts obtained from adulterated seeds. The combination of hurdles, chlorination fallowed by the phage cocktail was the most effective treatment to reduce Salmonella on lettuce and sprouts.
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Affiliation(s)
- Xuan Zhang
- University of Manitoba, Winnipeg, Canada
| | | | - Yuchen Nan
- University of Manitoba, Winnipeg, Canada
| | - Kim Stanford
- Alberta Agriculture and Forestry, Lethbridge, Canada
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20
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21
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El-Dougdoug N, Cucic S, Abdelhamid A, Brovko L, Kropinski A, Griffiths M, Anany H. Control of Salmonella Newport on cherry tomato using a cocktail of lytic bacteriophages. Int J Food Microbiol 2019; 293:60-71. [DOI: 10.1016/j.ijfoodmicro.2019.01.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/11/2022]
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22
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Bai J, Jeon B, Ryu S. Effective inhibition of Salmonella Typhimurium in fresh produce by a phage cocktail targeting multiple host receptors. Food Microbiol 2019; 77:52-60. [PMID: 30297056 DOI: 10.1016/j.fm.2018.08.011] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 04/13/2018] [Accepted: 08/21/2018] [Indexed: 01/12/2023]
Abstract
Salmonella contamination of fresh produce is the primary bacterial cause of a significant number of foodborne outbreaks and infections. Bacteriophages can be used as natural antibacterial agents to control foodborne pathogens. However, the rapid development of bacterial resistance to phage infection is a significant barrier to practical phage application. To overcome this problem, we developed a novel phage cocktail consisting of the three phages (BSPM4, BSP101 and BSP22A) that target different host receptors, including flagella, O-antigen and BtuB, respectively. Whole genome sequence analysis of the phages revealed that three phages do not harbor genes involved in lysogen formation or toxin production, suggesting they are safe for use as biocontrol agents in foods. In vitro treatment of the phage cocktail resulted in a significant reduction in the development of bacterial resistance. Phage cocktail treatments achieved 4.7-5.5 log CFU/cm2 reduction of viable cell number in iceberg lettuce and 4.8-5.8 log CFU/cm2 reduction in cucumber after 12 h at room temperature (25 °C). The phage cocktail exhibited good antimicrobial efficiency, suggesting that it could reduce S. Typhimurium contamination of fresh produce. The strategy of developing cocktails of phages that target multiple host receptors can be used to develop novel biocontrol agents of S. Typhimurium.
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Affiliation(s)
- Jaewoo Bai
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
| | - Byeonghwa Jeon
- School of Public Health, University of Alberta, Edmonton, AB, Canada
| | - Sangryeol Ryu
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea; Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea.
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23
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LeLièvre V, Besnard A, Schlusselhuber M, Desmasures N, Dalmasso M. Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain? Food Microbiol 2018; 78:89-98. [PMID: 30497612 DOI: 10.1016/j.fm.2018.10.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 10/18/2018] [Accepted: 10/21/2018] [Indexed: 12/16/2022]
Abstract
Controlling the presence of pathogenic bacteria, such as Salmonella sp., in dairy products production is a burning issue since contamination with Salmonella can occur at any stage of the production chain. The use of Salmonella-phages applied as control agents has gained considerable interest. Nonetheless, Salmonella-phage applications specifically intended for ensuring the safety of dairy products are scarce. This review identifies recent advances in the use of Salmonella-phages that are or could be applied along the dairy food chain, in a farm-to-fork approach. Salmonella-phages can be promising tools to reduce the shedding of Salmonella in cattle, and to reduce and control Salmonella occurrence in postharvest food (such as food additives), and in food processing facilities (such as biosanitizing agents). These control measures, combined with existing methods and other biocontrol agents, constitute new opportunities to reduce Salmonella occurrence along the dairy food production, and consequently to alleviate the risk of Salmonella contamination in dairy products.
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Cao G, Allard M, Hoffmann M, Muruvanda T, Luo Y, Payne J, Meng K, Zhao S, McDermott P, Brown E, Meng J. Sequence Analysis of IncA/C and IncI1 Plasmids Isolated from Multidrug-Resistant Salmonella Newport Using Single-Molecule Real-Time Sequencing. Foodborne Pathog Dis 2018; 15:361-371. [DOI: 10.1089/fpd.2017.2385] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Affiliation(s)
- Guojie Cao
- Department of Nutrition and Food Science, Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Marc Allard
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Maria Hoffmann
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Tim Muruvanda
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Yan Luo
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Justin Payne
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Kevin Meng
- Department of Microbiology and Immunology, Stanford School of Medicine, Stanford University, Palo Alto, California
| | - Shaohua Zhao
- Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, U.S. Food and Drug Administration, Laurel, Maryland
| | - Patrick McDermott
- Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, U.S. Food and Drug Administration, Laurel, Maryland
| | - Eric Brown
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
| | - Jianghong Meng
- Department of Nutrition and Food Science, Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland
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Murray K, Wu F, Shi J, Jun Xue S, Warriner K. Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx027] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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