Bacteriophage-based weapons for the war against foodborne pathogens

Diversity and Host Specificity Revealed by Biological Characterization and Whole Genome Sequencing of Bacteriophages Infecting Salmonella enterica

“…A lysogeny module containing a gene encoding integrase was identified in 18 of the 45 phages (Figure 2). Although the use of temperate phages is counter-indicated for some biocontrol applications (e.g., in food systems) [9], phage modification by deletion of lysogeny modules may be considered for other applications, particularly if the phage has a broad host range. It should also be cautioned that in addition to genomic analysis, in vitro transduction assays should be carried out to confirm a virulent lifestyle [20,21].…”

“…The selection of phages devoid of genetic elements that could pose a risk to human health is critical to biological control applications [9]. Phages can transfer DNA between hosts via transduction [65], which may result in the insertion or deletion of cryptic and/or functional genetic elements, and alter host phenotype [67].…”

“…Moreover, this vast diversity is a potential reservoir of antibacterial agents for developing “phage therapies” or “biocontrol” strategies to control bacterial pathogens. Phage-based biocontrol of bacterial pathogens in foods and food processing environments is an attractive alternative to using synthetic antimicrobial agents or physical disinfection treatments that can have harmful effects on humans, animals and plants [9,10,11]. At least, phages most suited to this purpose should exhibit a broad host range and are free of genes encoding for lysogeny and resistance to antimicrobial agents and/or virulence [10].…”

Food-Associated Stress Primes Foodborne Pathogens for the Gastrointestinal Phase of Infection

“…Bacteriocins such as nisin, pediocin, and reuterine are produced by lactic acid bacteria and are used or being considered for use in food preservation ( Perez et al, 2014 ; Singh, 2018 ). Bacteriophages and endolysins are also considered for food preservation ( Garcia et al, 2010 ; Schmelcher and Loessner, 2016 ; Goodridge et al, 2018 ). In addition, antimicrobial proteins from molds such as natamycin, tylosin, and polylysine are used in certain food products.…”

“…The current trend is to use minimal processing or hurdle approach to reduce pathogen load in foods; therefore, we need to have a greater understanding of the sub-lethal effect of such processing treatments on microorganisms, especially their physiology, behavior or pathogenesis. Furthermore, new and emerging technologies such as ultra violet (UV) rays ( Kim et al, 2017 ), X-ray ( Mahmoud et al, 2016 ), cold plasma ( Niemira, 2012 ; Lu et al, 2014 ), and bacteriophages ( Schmelcher and Loessner, 2016 ; Goodridge et al, 2018 ; Shahin and Bouzari, 2018 ) are attractive and are being used in industrial settings. These processing methods directly affect genetic elements of microbes; however, it is unknown, the impact of sub-lethal treatment or prolonged exposure to microbial physiology, virulence, and infectivity.…”