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He J, Wong CW, Schultze DM, Wang S. Inactivation of Salmonella enteritidis in liquid egg yolk and egg white using bacteriophage cocktails. Curr Res Food Sci 2024; 8:100703. [PMID: 38444729 PMCID: PMC10912847 DOI: 10.1016/j.crfs.2024.100703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/13/2024] [Accepted: 02/17/2024] [Indexed: 03/07/2024] Open
Abstract
Salmonella Enteritidis (SE) is a significant global cause of foodborne illness, often linked to egg contamination. This study evaluated the inhibitory effects of eight bacteriophages (phages) against three SE strains isolated from poultry environments. The most effective phages were selected to formulate different phage cocktails, to enhance the efficacy and prolong inhibition. Four phage cocktails were tested at a multiplicity of infection (MOI) of 100 in tryptic soy broth (TSB), and at MOIs of 100 and 1000 in liquid egg white (EW) and egg yolk (EY) with storage at 8 °C for up to 30 days (d). The effectiveness of the phage cocktails varied significantly among bacterial strains, yet all demonstrated significant reductions compared to the positive control in liquid culture (P < 0.05). Similarly, the tested SE strains in both EW and EY showed significant reductions with phage treatments (P < 0.005), although the effectiveness was influenced by the MOI and medium composition. Treating EY proved to be more challenging, with lower magnitudes of reduction and longer treatment durations required, compared to EW. Reductions ranged from 1 to greater than 4 log CFU/mL in EW and EY after 30 d, with consistently higher reductions achieved at MOI 1000. Phage titers decreased initially, but remained stable following SE inoculation in broth and liquid eggs at 8 °C, indicating that lysis from without mechanisms may have contributed to the inhibitory effect. Notably, phages exhibited stronger attachment to SE in EW, which can be attributed to be less viscous nature of EW compared to EY. This study demonstrated that phage applications in both EW and EY effectively reduced SE counts at 8 °C, with no regrowth during long-term storage. These findings contribute to the development of biocontrol methods that enhance food safety and reduce foodborne outbreaks associated with contaminated egg products.
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Affiliation(s)
- Jiangning He
- Food, Nutrition and Health, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Catherine W.Y. Wong
- Food, Nutrition and Health, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Danielle M. Schultze
- Food, Nutrition and Health, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Siyun Wang
- Food, Nutrition and Health, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
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2
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Oliveira A, Dias C, Oliveira R, Almeida C, Fuciños P, Sillankorva S, Oliveira H. Paving the way forward: Escherichia coli bacteriophages in a One Health approach. Crit Rev Microbiol 2024; 50:87-104. [PMID: 36608263 DOI: 10.1080/1040841x.2022.2161869] [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: 06/17/2022] [Accepted: 12/19/2022] [Indexed: 01/07/2023]
Abstract
Escherichia coli is one of the most notorious pathogens for its ability to adapt, colonize, and proliferate in different habitats through a multitude of acquired virulence factors. Its presence affects the food-processing industry and causes food poisoning, being also a major economic burden for the food, agriculture, and health sectors. Bacteriophages are emerging as an appealing strategy to mitigate bacterial pathogens, including specific E. coli pathovars, without exerting a deleterious effect on humans and animals. This review globally analyzes the applied research on E. coli phages for veterinary, food, and human use. It starts by describing the pathogenic E. coli pathotypes and their relevance in human and animal context. The idea that phages can be used as a One Health approach to control and interrupt the transmission routes of pathogenic E. coli is sustained through an exhaustive revision of the recent literature. The emerging phage formulations, genetic engineering and encapsulation technologies are also discussed as a means of improving phage-based control strategies, with a particular focus on E. coli pathogens.
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Affiliation(s)
- Ana Oliveira
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
- LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Carla Dias
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
- LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Ricardo Oliveira
- INIAV, IP-National Institute for Agrarian and Veterinary Research, Vairão, Vila do Conde, Portugal
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal
| | - Carina Almeida
- INIAV, IP-National Institute for Agrarian and Veterinary Research, Vairão, Vila do Conde, Portugal
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal
| | - Pablo Fuciños
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal
| | - Sanna Sillankorva
- INL - International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, Braga, Portugal
| | - Hugo Oliveira
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
- LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
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3
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Yesil M, Kasler DR, Huang E, Yousef AE. Thermal Inactivation of Escherichia Phage OSYSP and Host Strain Escherichia coli O157:H7 EDL933: A Comparative Kinetic Analysis. J Food Prot 2024; 87:100215. [PMID: 38182094 DOI: 10.1016/j.jfp.2023.100215] [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: 09/03/2023] [Revised: 12/13/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Lytic bacteriophages are promising biocontrol agents against pathogenic bacteria for food and therapeutic applications. Investigating the feasibility of combining phage and physical lethal agents, such as heat, as an effective hurdle combination could lead to beneficial applications. The current research was initiated to compare the thermal inactivation kinetics of a lytic phage (Escherichia phage OSYSP) and its host (Shiga toxin-producing Escherichia coli O157:H7 EDL933), considering they have different critical thermal targets in their structures. To provide a basis for comparison, thermal inactivation kinetics were determined on suspensions of these agents in buffered peptone water using a thermally controlled circulating water bath. Results showed that the bacteriophage virions have a remarkable heat resistance (p < 0.05) compared to their host cells. The D-values of the populations of phage (PFU/mL) and EDL933 strain (CFU/mL) were 166.7 and 7.3 min at 55°C, compared to 44.4 and 0.3 min at 60°C, respectively. Additionally, D-values were significantly (p < 0.05) more influenced by temperature changes in the case of E. coli O157:H7 EDL933 (z-value 3.7°C) compared to that for phage OSYSP (z-value 7.7°C). When the phage suspension was heat-treated in a thermal cycler instead of a water bath, no significant differences between the two treatment procedures (p > 0.05) in estimating virus D- and z-values were observed. Based on these findings, it may be feasible to combine phage OSYSP with mild heat during processing of food to selectively inactivate E. coli O157:H7 EDL933 and subsequently maintain product safety during storage by the surviving phage population; however, the feasibility of this application needs to be investigated. Additionally, the relatively heat-resistant phage OSYSP could qualify as a biological indicator to validate thermal treatments of minimally processed foods in which E. coli O157:H7 EDL933 is the pathogen-of-concern.
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Affiliation(s)
- Mustafa Yesil
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - David R Kasler
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - En Huang
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Ahmed E Yousef
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA; Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA.
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4
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Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins. Meat Sci 2022; 196:109030. [DOI: 10.1016/j.meatsci.2022.109030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022]
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5
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Application and challenge of bacteriophage in the food protection. Int J Food Microbiol 2022; 380:109872. [PMID: 35981493 DOI: 10.1016/j.ijfoodmicro.2022.109872] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 11/23/2022]
Abstract
In recent years, foodborne diseases caused by pathogens have been increasing. Therefore, it is essential to control the growth and transmission of pathogens. Bacteriophages (phages) have the potential to play an important role in the biological prevention, control, and treatment of these foodborne diseases due to their favorable advantages. Phages not only effectively inhibit pathogenic bacteria and prolong the shelf life of food, but also possess the advantages of specificity and an absence of chemical residues. Currently, there are many cases of phage applications in agriculture, animal disease prevention and control, food safety, and the treatment of drug-resistant disease. In this review, we summarize the recent research progress on phages against foodborne pathogenic bacteria, including Escherichia coli, Salmonella, Campylobacter, Listeria monocytogenes, Shigella, Vibrio parahaemolyticus, and Staphylococcus aureus. We also discuss the main issues and their corresponding solutions in the application of phages in the food industry. In recent years, although researchers have discovered more phages with potential applications in the food industry, most researchers use these phages based on their host spectrum, and the application environment is mostly in the laboratory. Therefore, the practical application of these phages in different aspects of the food industry may be unsatisfactory and even have some negative effects. Thus, we suggest that before using these phages, it is necessary to identify their specific receptors. Using their specific receptors as the selection basis for their application and combining phages with other phages or phages with traditional antibacterial agents may further improve their safety and application efficiency. Collectively, this review provides a theoretical reference for the basic research and application of phages in the food industry.
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Zhao G, Kempen PJ, Zheng T, Jakobsen TH, Zhao S, Gu L, Solem C, Ruhdal Jensen PP. Synergistic bactericidal effect of nisin and phytic acid against Escherichia coli O157:H7. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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7
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Wang Z, Zhao X. The application and research progress of bacteriophages in food safety. J Appl Microbiol 2022; 133:2137-2147. [PMID: 35353432 DOI: 10.1111/jam.15555] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/11/2022] [Accepted: 03/26/2022] [Indexed: 11/29/2022]
Abstract
The abuse of antibiotics and the emergence of drug-resistant bacteria aggravate the problem of food safety. Finding a safe and efficient antibiotic substitute is an inevitable demand for ensuring the safety of animal-derived food. Bacteriophages are a kind of virus that can infect bacteria, fungi or actinomycetes. They have the advantages of simple structure, strong specificity and non-toxic side effects to human body. Bacteriophages can not only differentiate live cells from dead ones, but also detect bacteria in a viable but nonculturable state. These characteristics make bacteriophages more and more widely used in food industry. This paper describes the concept and characteristics of bacteriophages, introduces the application of bacteriophages in pre-harvest production, food processing, storage and sales. Several methods of bacteriophage detection of foodborne pathogens are listed. Finally, the advantages and limitations of bacteriophages in food industry are summarized, and the application prospect of bacteriophages in food industry are prospected.
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Affiliation(s)
- Zhihui Wang
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Xihong Zhao
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
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Isolation and characterization of Escherichia coli O157: H7 novel bacteriophage for controlling this food-borne pathogen. Virus Res 2022; 315:198754. [PMID: 35346752 DOI: 10.1016/j.virusres.2022.198754] [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: 10/04/2021] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 11/20/2022]
Abstract
Escherichia coli O157: H7 is known as a high-risk food-born pathogen, and its removal is vital for maintaining food safety. The increasing trend of food-borne diseases caused by this bacterium and other pathogens indicates the low efficiency of the methods to remove pathogens from foodstuffs. One of the new and effective methods is to use of a bio-control agent called bacteriophage, which has shown good function in eliminating and reducing pathogens. In this study, a novel bacteriophage was isolated and identified from the slaughterhouse wastewater to control E. coli O157: H7. This bacteriophage belonged to the Myoviridae family. Two bacterial genera including E. coli and Salmonella, were allocated to determine the bacteriophage host range; the result showed that the anti- Salmonella effect of phage was low. The phage was stable at high temperature (80°C) and caused an acceptable reduction in the E. coli O157: H7 (4.18 log CFU / mL for 10 hours). The isolated bacteriophage was corroborated to be completely safe based on the whole genome sequencing and lack of any virulence factor from the host bacteria. Considering the characteristics of this phage and its function in vitro, this bacteriophage may be used as an effective bio-control agent in foods with the possible E. coli O157: H7 -induced contamination.
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Sun Z, Mandlaa, Wen H, Ma L, Chen Z. Isolation, characterization and application of bacteriophage PSDA-2 against Salmonella Typhimurium in chilled mutton. PLoS One 2022; 17:e0262946. [PMID: 35073376 PMCID: PMC8786174 DOI: 10.1371/journal.pone.0262946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 01/08/2022] [Indexed: 12/01/2022] Open
Abstract
Salmonella is a common foodborne pathogen, especially in meat and meat products. Lytic phages are promising alternatives to conventional methods for Salmonella biocontrol in food and food processing. In this study, a virulent bacteriophage (PSDA-2) against Salmonella enterica serovar Typhimurium was isolated from the sewage and it was found that PSDA-2 belongs to Cornellvirus genus of Siphoviridae family by morphological and phylogenetic analysis. Based on the one-step growth curve, PSDA-2 has a short latent period (10 min) and a high burst size (120 PFU/cell). The stability test in vitro reveals that PSDA-2 is stable at 30–70°C and pH 3–10. Bioinformatics analysis show that PSDA-2 genome consists of 40,062 bp with a GC content of 50.21% and encodes 63 open reading frames (ORFs); no tRNA genes, lysogenic genes, drug resistance genes and virulence genes were identified in the genome. Moreover, the capacity for PSDA-2 to control Salmonella Typhimurium in chilled mutton was investigated. The results show that incubation of PSDA-2 at 4°C reduced recoverable Salmonella by 1.7 log CFU/mL and 2.1 log CFU/mL at multiplicity of infection (MOI) of 100 and 10,000 respectively, as relative to the phage-excluded control. The features of phage PSDA-2 suggest that it has the potential to be an agent to control Salmonella.
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Dewanggana MN, Evangeline C, Ketty MD, Waturangi DE, Yogiara, Magdalena S. Isolation, characterization, molecular analysis and application of bacteriophage DW-EC to control Enterotoxigenic Escherichia coli on various foods. Sci Rep 2022; 12:495. [PMID: 35017610 PMCID: PMC8752677 DOI: 10.1038/s41598-021-04534-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 12/22/2021] [Indexed: 12/24/2022] Open
Abstract
Among food preservation methods, bacteriophage treatment can be a viable alternative method to overcome the drawbacks of traditional approaches. Bacteriophages are naturally occurring viruses that are highly specific to their hosts and have the capability to lyse bacterial cells, making them useful as biopreservation agents. This study aims to characterize and determine the application of bacteriophage isolated from Indonesian traditional Ready-to-Eat (RTE) food to control Enterotoxigenic Escherichia coli (ETEC) population in various foods. Phage DW-EC isolated from Indonesian traditional RTE food called dawet with ETEC as its host showed a positive result by the formation of plaques (clear zone) in the bacterial host lawn. Transmission electron microscopy (TEM) results also showed that DW-EC can be suspected to belong to the Myoviridae family. Molecular characterization and bioinformatic analysis showed that DW-EC exhibited characteristics as promising biocontrol agents in food samples. Genes related to the lytic cycle, such as lysozyme and tail fiber assembly protein, were annotated. There were also no signs of lysogenic genes among the annotation results. The resulting PHACTS data also indicated that DW-EC was leaning toward being exclusively lytic. DW-EC significantly reduced the ETEC population (P ≤ 0.05) in various food samples after two different incubation times (1 day and 6 days) in chicken meat (80.93%; 87.29%), fish meat (63.78%; 87.89%), cucumber (61.42%; 71.88%), tomato (56.24%; 74.51%), and lettuce (46.88%; 43.38%).
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Affiliation(s)
- Marta Nisita Dewanggana
- Biotechnology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jenderal Sudirman 51 Street, South Jakarta, DKI Jakarta, 12930, Indonesia
| | - Clare Evangeline
- Biotechnology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jenderal Sudirman 51 Street, South Jakarta, DKI Jakarta, 12930, Indonesia
- Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia
| | - Maurita Delia Ketty
- Biotechnology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jenderal Sudirman 51 Street, South Jakarta, DKI Jakarta, 12930, Indonesia
- Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia
| | - Diana Elizabeth Waturangi
- Biotechnology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jenderal Sudirman 51 Street, South Jakarta, DKI Jakarta, 12930, Indonesia.
| | - Yogiara
- Biotechnology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jenderal Sudirman 51 Street, South Jakarta, DKI Jakarta, 12930, Indonesia
| | - Stella Magdalena
- Biotechnology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jenderal Sudirman 51 Street, South Jakarta, DKI Jakarta, 12930, Indonesia
- Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia
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Park DW, Park JH. Characterization and Food Application of the Novel Lytic Phage BECP10: Specifically Recognizes the O-polysaccharide of Escherichia coli O157:H7. Viruses 2021; 13:1469. [PMID: 34452334 PMCID: PMC8402813 DOI: 10.3390/v13081469] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/11/2021] [Accepted: 07/21/2021] [Indexed: 12/16/2022] Open
Abstract
Escherichia coli O157:H7 is a global concern that causes serious diseases, such as hemolytic uremic syndrome and bloody diarrhea. To control E. coli O157:H7 in food, a novel siphophage, BECP10, that targets the O157 serotype was isolated and characterized. Unlike other E. coli phages, BECP10 can only infect E. coli O157 strains, and thus, did not infect other strains. The 48 kbp genome of BECP10 contained 76 open reading frames (ORFs), including 33 putative functional ORFs. The phage did not contain lysogeny-related modules or toxin-associated genes, suggesting that the phage might be strictly lytic. The tail spike protein (TSP) sequence had very low homology with the reported T1-like phages, indicating that TSP might be related to this unique host spectrum. The specific O-antigen residue of E. coli O157:H7 may be a key factor for phage infection by adsorption and receptor identification. The phage exhibited strong antibacterial activity against E. coli O157:H7 over a broad pH range and showed little development of phage-insensitive mutants. The phage sustained viability on the burger patties and reduced E. coli O157:H7 to a non-detectable level without the emergence of resistant cells at low temperatures for five days. Therefore, phage BECP10 might be a good biocontrol agent for E. coli O157:H7-contaminated food matrices.
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Affiliation(s)
| | - Jong-Hyun Park
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea;
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12
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Stone E, Lhomet A, Neve H, Grant IR, Campbell K, McAuliffe O. Isolation and Characterization of Listeria monocytogenes Phage vB_LmoH_P61, a Phage With Biocontrol Potential on Different Food Matrices. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.521645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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13
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Shebs-Maurine EL, Torres ES, Yeh-Parker Y, de Mello AS. Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beef. Meat Sci 2020; 170:108243. [PMID: 32688222 DOI: 10.1016/j.meatsci.2020.108243] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/18/2020] [Accepted: 07/07/2020] [Indexed: 11/19/2022]
Abstract
According to the United States Food and Drug Administration (FDA) agency, bacteriophage solutions targeting the serotype O157:H7 are Generally Recognized as Safe (GRAS) to control STEC during beef processing. However, outbreaks involving the "Big Six" STEC increased the industry concern about those serotypes. The objective of this study was to test the efficacy of MS bacteriophages to reduce the "Big Six" non-O157 STEC in beef. The lysing efficacy of phages isolated for each specific serotype varied from 96.2% to 99.9% in vitro. When applied to contaminated trim, reductions ranging from 0.7 to 1.3 Log of all STEC were observed in ground beef. Bacteriophages may provide an additional barrier against the "Big Six" STEC in ground beef. Results of this research provide support documentation to the FDA to extend GRAS status for bacteriophages as processing aids against all adulterant STEC.
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Affiliation(s)
- E L Shebs-Maurine
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States of America
| | - E S Torres
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States of America
| | - Y Yeh-Parker
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States of America
| | - A S de Mello
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States of America.
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14
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Yıldirim Z, Sakin T, Akçelik M, Akçelik N. Identification and characterization of lytic bacteriophages specific to foodborne pathogenic Escherichia coli O157:H7. FOOD SCI TECHNOL INT 2020; 27:56-72. [PMID: 32536218 DOI: 10.1177/1082013220929836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to identify and characterize five different lytic bacteriophages specific to Escherichia coli O157:H7. vB_EcoM-P12, vB_EcoM-P13, vB_EcoM-P23, and vB_EcoM-P34 phages belonged to the Myoviridae family and vB_EcoS-P24 phage was in the Siphoviridae family. Their plaque sizes changed between 0.48 ± 0.03 and 0.90 ± 0.03 mm in diameter. stx1 and stx2 virulent gene regions were absent in the genome of five Eco-phages and their genome size was 33 kbp. The protein band profiles of the five phages were found to be different from each other. Their latent period, burst size, and burst time changed between 10-15 min, 72-144 PFU/cell and 20-35 min, respectively. Multiplicity of infection values and mutant frequency of the phages were among 0.1-0.001 and 1.14 × 10-7-3.69 × 10-8, respectively. The phages had strong lytic activity against their host bacteria (E. coli NCTC 12900, ATCC 43888, and ATCC 35150) at 5-37 ℃ and adsorbed to their host cells by 92.7-97.5% in the first five minutes of incubation. These phages are thought to be good candidates as therapeutic and biocontrol agents against E. coli O157:H7 in the veterinary science and food industry due to short latent period, high burst size, rapid development in host cells, high lytic activity, high adsorption rate, stability over a wide pH range and high temperature, and absence of stx1 and stx2 genes.
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Affiliation(s)
- Zeliha Yıldirim
- Department of Food Engineering, Niğde Ömer Halisdemir University, Niğde, Turkey
| | - Tuba Sakin
- Department of Food Engineering, Niğde Ömer Halisdemir University, Niğde, Turkey
| | | | - Nefise Akçelik
- Institute of Biotechnology, Ankara University, Ankara, Turkey
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15
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Batinovic S, Wassef F, Knowler SA, Rice DTF, Stanton CR, Rose J, Tucci J, Nittami T, Vinh A, Drummond GR, Sobey CG, Chan HT, Seviour RJ, Petrovski S, Franks AE. Bacteriophages in Natural and Artificial Environments. Pathogens 2019; 8:pathogens8030100. [PMID: 31336985 PMCID: PMC6789717 DOI: 10.3390/pathogens8030100] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 07/10/2019] [Accepted: 07/10/2019] [Indexed: 02/07/2023] Open
Abstract
Bacteriophages (phages) are biological entities that have attracted a great deal of attention in recent years. They have been reported as the most abundant biological entities on the planet and their ability to impact the composition of bacterial communities is of great interest. In this review, we aim to explore where phages exist in natural and artificial environments and how they impact communities. The natural environment in this review will focus on the human body, soils, and the marine environment. In these naturally occurring environments there is an abundance of phages suggesting a role in the maintenance of bacterial community homeostasis. The artificial environment focuses on wastewater treatment plants, industrial processes, followed by pharmaceutical formulations. As in natural environments, the existence of bacteria in manmade wastewater treatment plants and industrial processes inevitably attracts phages. The presence of phages in these environments can inhibit the bacteria required for efficient water treatment or food production. Alternatively, they can have a positive impact by eliminating recalcitrant organisms. Finally, we conclude by describing how phages can be manipulated or formulated into pharmaceutical products in the laboratory for use in natural or artificial environments.
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Affiliation(s)
- Steven Batinovic
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Flavia Wassef
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Sarah A Knowler
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Daniel T F Rice
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Cassandra R Stanton
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Jayson Rose
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Joseph Tucci
- Department of Pharmacy & Biomedical Sciences, La Trobe University, Bendigo, VIC 3550, Australia
| | - Tadashi Nittami
- Division of Materials Science and Chemical Engineering, Yokohama National University, Yokohama 240-8501, Japan
| | - Antony Vinh
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Grant R Drummond
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Christopher G Sobey
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Hiu Tat Chan
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Robert J Seviour
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
| | - Steve Petrovski
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia.
| | - Ashley E Franks
- Department of Physiology, Anatomy & Microbiology, La Trobe University, Bundoora, VIC 3086, Australia
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16
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Islam MN, Choi J, Baek KH. Control of Foodborne Pathogenic Bacteria by Endophytic Bacteria Isolated from Ginkgo biloba L. Foodborne Pathog Dis 2019; 16:661-670. [PMID: 31268372 DOI: 10.1089/fpd.2018.2496] [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] [Indexed: 01/20/2023] Open
Abstract
Endophytic bacteria (EB) are a prospective source of natural and novel bioactive compounds with pharmaceutical relevance. In the present study, a total of 50 EB were isolated from the fruits and leaves of ginkgo tree (Ginkgo biloba L.), the only living species in the division Ginkgophyta and popularly known as a living fossil. All the isolated EB were screened for their antibacterial activity against five deleterious foodborne pathogenic bacteria namely Escherichia coli ATCC 43890, Salmonella Typhimurium ATCC 19586, Bacillus cereus ATCC 10876, Listeria monocytogenes ATCC19115, and Staphylococcus aureus ATCC 12600. Among the isolated EB, GbF-96, GbF-97, and GbF-98 exhibited antibacterial activity against all the pathogenic bacteria tested, with inhibition zone ranging from 33.47 to 9.55 mm. GbF-96, identified as Bacillus subtilis, exerted the highest antibacterial activity against all the tested bacteria. In contrast, the ethyl acetate extract of GbF-96 showed antibacterial activity against only B. cereus, E. coli, and Salmonella Typhimurium. Scanning electron microscopy results indicated cracked and irregular, swollen, shrunken, and lysed cell surfaces of the pathogenic bacteria treated with ethyl acetate extract of GbF-96 or B. subtilis, indicating that the metabolites of GbF-96 might penetrate the bacterial cell membranes and evoke pathways inducing cell lysis. Together, the data suggest that B. subtilis from G. biloba can be a potential candidate for controlling dreadful foodborne pathogenic bacteria, either by itself or by its metabolites.
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Affiliation(s)
- Md Nurul Islam
- Soil Resource Development Institute, Rajshahi, Bangladesh
| | - Jinhee Choi
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Kwang-Hyun Baek
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
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17
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Islam N, Choi J, Baek KH. Antibacterial Activities of Endophytic Bacteria Isolated fromTaxus brevifoliaAgainst Foodborne Pathogenic Bacteria. Foodborne Pathog Dis 2018; 15:269-276. [DOI: 10.1089/fpd.2017.2357] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Nurul Islam
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Jaehyuk Choi
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Kwang-Hyun Baek
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
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18
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Leung V, Szewczyk A, Chau J, Hosseinidoust Z, Groves L, Hawsawi H, Anany H, Griffiths MW, Ali MM, Filipe CDM. Long-Term Preservation of Bacteriophage Antimicrobials Using Sugar Glasses. ACS Biomater Sci Eng 2017; 4:3802-3808. [PMID: 33429601 DOI: 10.1021/acsbiomaterials.7b00468] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vincent Leung
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
| | - Alexandra Szewczyk
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
| | - Jacqueline Chau
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
| | - Zeinab Hosseinidoust
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
| | - Logan Groves
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
| | - Hajar Hawsawi
- Canadian Research Institute for Food Safety, 50 Stone Road East, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Hany Anany
- Canadian Research Institute for Food Safety, 50 Stone Road East, University of Guelph, Guelph, Ontario, Canada N1G 2W1
- Agriculture and Agri-Food Canada, Guelph Research and Development Center, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
| | - Mansel W. Griffiths
- Canadian Research Institute for Food Safety, 50 Stone Road East, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - M. Monsur Ali
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
| | - Carlos D. M. Filipe
- Department of Chemical Engineering, 1280 Main Street West, McMaster University, Hamilton, Ontario, Canada L8S 4L7
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19
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Leung C, Weitz JS. Modeling the synergistic elimination of bacteria by phage and the innate immune system. J Theor Biol 2017; 429:241-252. [DOI: 10.1016/j.jtbi.2017.06.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 04/01/2017] [Accepted: 06/27/2017] [Indexed: 01/21/2023]
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20
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Sadekuzzaman M, Yang S, Mizan MFR, Ha SD. Reduction ofEscherichia coliO157:H7 in Biofilms Using Bacteriophage BPECO 19. J Food Sci 2017; 82:1433-1442. [DOI: 10.1111/1750-3841.13729] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/30/2017] [Accepted: 04/04/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Mohammad Sadekuzzaman
- School of Food Science and Technology; Chung-Ang Univ.; 72-1 Nae-Ri, Daedeok-Myun Anseong Gyunggido 456-756 South Korea
- Dept. of Livestock Services; People's Republic of Bangladesh
| | - Sungdae Yang
- School of Food Science and Technology; Chung-Ang Univ.; 72-1 Nae-Ri, Daedeok-Myun Anseong Gyunggido 456-756 South Korea
| | - Md. Furkanur Rahaman Mizan
- School of Food Science and Technology; Chung-Ang Univ.; 72-1 Nae-Ri, Daedeok-Myun Anseong Gyunggido 456-756 South Korea
| | - Sang-Do Ha
- School of Food Science and Technology; Chung-Ang Univ.; 72-1 Nae-Ri, Daedeok-Myun Anseong Gyunggido 456-756 South Korea
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21
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Das G, Patra JK, Baek KH. Antibacterial Properties of Endophytic Bacteria Isolated from a Fern Species Equisetum arvense L. Against Foodborne Pathogenic Bacteria Staphylococcus aureus and Escherichia coli O157:H7. Foodborne Pathog Dis 2016; 14:50-58. [PMID: 27754712 DOI: 10.1089/fpd.2016.2192] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
Endophytic bacteria (EB) are a rich source of secondary metabolites with medicinal importance. In this study, EB were isolated from the bottle brush herb Equisetum arvense and identified based on 16S rRNA sequencing. Evaluation of its antibacterial potential was conducted using two common foodborne pathogenic bacteria, Staphylococcus aureus ATCC 12600 and Escherichia coli O157:H7 ATCC 43890. Out of 103 identified EB, three species, Streptomyces albolongus, Dermacoccus sp., and Mycobacterium sp., showed significant antibacterial activity against S. aureus with inhibition zones of 45.34 ± 0.15, 43.28 ± 0.19, and 22.98 ± 0.18 mm, respectively, whereas only two species, Streptomyces griseoaurantiacus (EAL196) and Paenibacillus sp. (EAS116), showed moderate antibacterial activity against E. coli O157:H7 with inhibition zones of 9.41 ± 0.29 and 10.44 ± 0.31 mm, respectively. Furthermore, ethyl acetate extract of S. albolongus, Mycobacterium sp., and Dermacoccus sp. showed antibacterial activity against S. aureus, with inhibition zones of 23.43 ± 0.21, 21.18 ± 0.22, and 19.72 ± 0.10 mm, respectively. The methanol extract of Dermacoccus sp. and Paenibacillus sp. showed antibacterial activity against S. aureus and E. coli O157:H7, with inhibition zones of 11.30 ± 0.17 and 10.01 ± 0.21 mm, respectively. Scanning electron microscopy indicated swollen and lysed cell membranes of pathogens treated with ethyl acetate extract. A possible reason might be, likely due to EB metabolites penetrating the bacterial cell membranes and affecting various metabolic functions resulting in lysis. To the best of our knowledge, this is the first study to report that EB from E. arvense can be used as a source of natural antibacterial compounds against foodborne pathogenic bacteria.
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Affiliation(s)
- Gitishree Das
- 1 Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul , Ilsandong-gu, Republic of Korea
| | - Jayanta Kumar Patra
- 1 Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul , Ilsandong-gu, Republic of Korea
| | - Kwang-Hyun Baek
- 2 Department of Biotechnology, Yeungnam University , Gyeongsan, Republic of Korea
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