Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham

Figueiredo, Ana Cláudia L.; Almeida, R.C.C.

doi:10.1016/j.bjm.2017.02.010

Cited by 44 publications

(20 citation statements)

References 38 publications

(48 reference statements)

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“…In this context, the application of bacteriophages to assorted foods (including RTE foods) has been shown, by several investigators, to be effective at reducing contamination with L. monocytogenes ( Table 1 ). For example, a commercial monophage preparation (i.e., phage preparation consisting of one single phage) targeting Listeria was reported to be effective in reducing the levels of L. monocytogenes in sliced ham, and to be superior to nisin and sodium lactate, when compared at the storage abuse temperature of 6–8 °C [ 47 ]. A similar study by Chibeu and colleagues (2013) demonstrated that the same monophage preparation was also able to reduce L. monocytogenes on the surface of other deli meats [ 44 ].…”

Section: Phage Biocontrol For Targeting Common Foodborne Bacterialmentioning

confidence: 99%

Bacteriophage Applications for Food Production and Processing

Moye

Woolston

Sulakvelidze

2018

Viruses

367

262

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Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques and pathogen surveillance. Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they also have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. Perhaps most importantly, these decontamination strategies kill indiscriminately, including many—often beneficial—bacteria that are naturally present in foods. One promising technique that addresses several of these shortcomings is bacteriophage biocontrol, a green and natural method that uses lytic bacteriophages isolated from the environment to specifically target pathogenic bacteria and eliminate them from (or significantly reduce their levels in) foods. Since the initial conception of using bacteriophages on foods, a substantial number of research reports have described the use of bacteriophage biocontrol to target a variety of bacterial pathogens in various foods, ranging from ready-to-eat deli meats to fresh fruits and vegetables, and the number of commercially available products containing bacteriophages approved for use in food safety applications has also been steadily increasing. Though some challenges remain, bacteriophage biocontrol is increasingly recognized as an attractive modality in our arsenal of tools for safely and naturally eliminating pathogenic bacteria from foods.

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Section: Phage Biocontrol For Targeting Common Foodborne Bacterialmentioning

confidence: 99%

Bacteriophage Applications for Food Production and Processing

Moye

Woolston

Sulakvelidze

2018

Viruses

367

262

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“…Phage P100, when used as an antimicrobial treatment, proved to be very effective in inactivating and inhibiting the growth of L. monocytogenes in sliced pork ham. Under refrigerated conditions, the combination of P100 bacteriophage and nisin bacteriocin was more effective as a bioconserver against L. monocytogenes than nisin alone (Figueiredo & Almeida, 2017). More recently, the synergistic potential between endolysin, PlyP100, and nisin has also been assessed for anti-Listeria activity.…”

Section: Bacteriophages Associated With Natural Antibacterial Substancesmentioning

confidence: 99%

Bacteriophages’ action against mastitis-causing bactéria

Barbosa

Almada

Schmitz

et al. 2020

RSD

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Mastitis is a breast tissue disease with a high incidence in dairy cows and implications ranging from the health of the animals to the economy of the sector. Although antibiotic therapy is widely used, the search for new perspectives in the management and treatment of this disease is necessary. Although phage research preceded the discovery of antibiotics, with the appearance of antibiotics and their efficiency in treating infections, phage therapy fell into disuse. However, phage therapy has now re-emerged as an alternative for combating multidrug-resistant bacteria. The relationship between phages, bacteria, and the immune system is unique, generating a wide range of opportunities, some of which have yet to be studied. Thus, the objective of this review was to analyze the use of bacteriophages in the control of bovine mastitis and its association with other natural products today. Phages have been shown to exert effective antibacterial and anti-biofilm activity, and their interactions with other substances of natural origin could be a viable path for treating disease. Despite being little explored, phages are already being considered as an alternative for treatment against the main bacterial agents of mastitis. In this review, the safety and future pathways of phage therapy are addressed in order to indicate points where research still needs to progress and the main advantages and difficulties in this area.

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“…While the application of phages for medical purposes has a long tradition in different parts of the world [68,69,70], in the food sector phages have been commercially available as biological disinfectants against various foodborne pathogens as well as food spoilage bacteria, for about two decades [9,24,71,72,73,74,75,76,77,78,79]. Among their many advantages, the use of phages as biological disinfectants is highly advantageous compared to physical or chemical disinfectant measures due to their limited to none impact on sensory or quality parameters of the processed food [77,80,81].…”

Section: Commercial Phage Products Their Application Field and Lementioning

confidence: 99%

Don’t Shut the Stable Door after the Phage Has Bolted—The Importance of Bacteriophage Inactivation in Food Environments

Sommer

Trautner

Witte

et al. 2019

Viruses

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In recent years, a new potential measure against foodborne pathogenic bacteria was rediscovered—bacteriophages. However, despite all their advantages, in connection to their widespread application in the food industry, negative consequences such as an uncontrolled phage spread as well as a development of phage resistant bacteria can occur. These problems are mostly a result of long-term persistence of phages in the food production environment. As this topic has been neglected so far, this article reviews the current knowledge regarding the effectiveness of disinfectant strategies for phage inactivation and removal. For this purpose, the main commercial phage products, as well as their application fields are first discussed in terms of applicable inactivation strategies and legal regulations. Secondly, an overview of the effectiveness of disinfectants for bacteriophage inactivation in general and commercial phages in particular is given. Finally, this review outlines a possible strategy for users of commercial phage products in order to improve the effectiveness of phage inactivation and removal after application.

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Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham

Cited by 44 publications

References 38 publications

Bacteriophage Applications for Food Production and Processing

Bacteriophage Applications for Food Production and Processing

Bacteriophages’ action against mastitis-causing bactéria

Don’t Shut the Stable Door after the Phage Has Bolted—The Importance of Bacteriophage Inactivation in Food Environments

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