Bacteriophage biocontrol of foodborne pathogens

Kazi, Mustafa; Annapure, Uday S.

doi:10.1007/s13197-015-1996-8

Cited by 123 publications

(75 citation statements)

References 73 publications

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“…In addition, their contamination can be caused by the manufacture or processing of the product [4]. For the successful application of phages in food safety, various factors should be taken into consideration, which have been reviewed extensively [74][75][76][77][78][79]. Mainly, the phages should be strongly lytic, stable within the environment they are to be used in, and have a broad host range (alone or in a cocktail) encompassing epidemiologically significant strains.…”

Section: Biocontrol Of Y Enterocoliticamentioning

confidence: 99%

Yersinia Phages and Food Safety

León-Velarde

Jun²,

Skurnik

2019

Viruses

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One of the human- and animal-pathogenic species in genus Yersinia is Yersinia enterocolitica, a food-borne zoonotic pathogen that causes enteric infections, mesenteric lymphadenitis, and sometimes sequelae such as reactive arthritis and erythema nodosum. Y. enterocolitica is able to proliferate at 4 °C, making it dangerous if contaminated food products are stored under refrigeration. The most common source of Y. enterocolitica is raw pork meat. Microbiological detection of the bacteria from food products is hampered by its slow growth rate as other bacteria overgrow it. Bacteriophages can be exploited in several ways to increase food safety with regards to contamination by Y. enterocolitica. For example, Yersinia phages could be useful in keeping the contamination of food products under control, or, alternatively, the specificity of the phages could be exploited in developing rapid and sensitive diagnostic tools for the identification of the bacteria in food products. In this review, we will discuss the present state of the research on these topics.

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Section: Biocontrol Of Y Enterocoliticamentioning

confidence: 99%

Yersinia Phages and Food Safety

León-Velarde

Jun²,

Skurnik

2019

Viruses

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“…Bacteriophages are particles stable in a pH range from 5.0 to 8.0, but at lower temperatures their tolerance extends into pH 4.0-10.0. Due to their rapid inactivation at low pH values, studies are conducted to determine the effects of their microencapsulation or their exposure to the buffering system on their protection against adverse conditions of the anterior sections of the alimentary tract, stomach and duodenum in particular (Carrillo et al, 2005;Kazi and Annapure, 2015;Saez et al, 2011;Wall et al, 2010).…”

Section: Occurrence Of Phages In the Natural Environmentmentioning

confidence: 99%

“…The assembly of phage particles proceeds in an infected cell, whereas their release is due to the enzymatic reaction which disrupts the continuity of a host cell wall. The newly synthesized phages released to the environment are capable of infecting other bacterial cells (Anany et al, 2015;Kazi and Annapure, 2015;Kahn et al, 2019).…”

Section: Phage Infection Cyclementioning

confidence: 99%

“…Some allergic manifestations and hepatalgia may occur as well. Due to the selective action of phages on individual bacterial strains (EFSA, 2009), phage therapy causes no damage to the physiological bacterial flora of the body, which prevents the development of infections induced by relatively pathogenic bacteria, as it often happens after the eradication of bacterial flora by antibiotics with a wide spectrum of activities (Biswas et al, 2002;Kazi and Annapure, 2015).…”

Section: Safety In the Homeostasis Of The Gastrointestinal Tract In Hmentioning

confidence: 99%

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The concept of using bacteriophages to improve the microbiological quality of minimally processed foods

Wójcicki

Błażejak

Gientka

et al. 2019

Acta Sci Pol Technol Aliment

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Phages were discovered relatively recently -at the turn of the 19th and 20th centuries. The idea of using bacteriophages for therapeutic purposes was promoted by d'Herelle, who conducted the first successful experiments with prokaryotic viruses. Works of contemporary scientists on phage therapy were, however, halted due to the discovery of penicillin by Alexander Fleming in 1928. Today, when many bacterial strains have developed resistance to common antibiotics offered by the pharmaceutical industry and when new, so far unknown, bacterial strains have appeared, the concept of using bacteriophages to treat bacterial infections has been revived. Considering the food sector, the search for novel solutions that would ensure the appropriate microbiological quality of minimally processed foods may bring an effective method for eradicating bacterial pathogens that induce food-borne infections. The employment of chemical and physical methods of food preservation often lead to the deterioration of its nutritive value and of its physical and organoleptic properties. Minimally processed foods manufactured without any drastic preservation methods can be especially at risk of developing microorganisms, including the pathogenic ones. Low-temperature production processes and cold-storage facilitate the development of psychrophilic microorganisms, while another threat is posed by the high microbiological contamination of raw materials. This work presents a biological method for the eradication of bacteria most commonly found in a food-based environment. The study concept postulated the use of bacteriophages to improve the microbiological quality of food, with special attention paid to minimally processed foods.

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“…Some allergic manifestations and hepatalgia may occur as well. Due to the selective action of phages on individual bacterial strains (EFSA, 2009), phage therapy causes no damage to the physiological bacterial flora of the body, which prevents the development of infections www.food.actapol.net/ induced by relatively pathogenic bacteria, as it often happens after the eradication of bacterial flora by antibiotics with a wide spectrum of activities (Biswas et al, 2002;Kazi and Annapure, 2015).…”

Section: Safety In the Homeostasis Of The Gastrointestinal Tract In Hmentioning

confidence: 99%

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods [pdf]

Wójcicki¹,

Błażejak²,

Gientka³

et al. 2019

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Phages were discovered relatively recently-at the turn of the 19th and 20th centuries. The idea of using bacteriophages for therapeutic purposes was promoted by d'Herelle, who conducted the first successful experiments with prokaryotic viruses. Works of contemporary scientists on phage therapy were, however, halted due to the discovery of penicillin by Alexander Fleming in 1928. Today, when many bacterial strains have developed resistance to common antibiotics offered by the pharmaceutical industry and when new, so far unknown, bacterial strains have appeared, the concept of using bacteriophages to treat bacterial infections has been revived. Considering the food sector, the search for novel solutions that would ensure the appropriate microbiological quality of minimally processed foods may bring an effective method for eradicating bacterial pathogens that induce food-borne infections. The employment of chemical and physical methods of food preservation often lead to the deterioration of its nutritive value and of its physical and organoleptic properties. Minimally processed foods manufactured without any drastic preservation methods can be especially at risk of developing microorganisms, including the pathogenic ones. Low-temperature production processes and cold-storage facilitate the development of psychrophilic microorganisms, while another threat is posed by the high microbiological contamination of raw materials. This work presents a biological method for the eradication of bacteria most commonly found in a food-based environment. The study concept postulated the use of bacteriophages to improve the microbiological quality of food, with special attention paid to minimally processed foods.

show abstract

Bacteriophage biocontrol of foodborne pathogens

Cited by 123 publications

References 73 publications

Yersinia Phages and Food Safety

Yersinia Phages and Food Safety

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods [pdf]

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