Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

Ahmadi, Hanie; Anany, Hany; Walkling-Ribeiro, Markus; Griffiths, Mansel W.

doi:10.1007/s11947-015-1471-6

Cited by 36 publications

(16 citation statements)

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“…Depending on the type of food product, up to~600 MPa pressure is applied [9]. It has also been shown that combinations of HPP and biocontrol agents, such as virulent bacteriophages and bacteriocins, have synergistic effects in the inactivation of the target pathogens in food [34,35]. The pressure tolerance level varies between different species, strains, and even isolates [16,19,36,37].…”

Section: Discussionmentioning

confidence: 99%

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing

et al. 2020

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Background: High pressure processing (HPP; i.e. 100-600 MPa pressure depending on product) is a non-thermal preservation technique adopted by the food industry to decrease significantly foodborne pathogens, including Listeria monocytogenes, from food. However, susceptibility towards pressure differs among diverse strains of L. monocytogenes and it is unclear if this is due to their intrinsic characteristics related to genomic content. Here, we tested the barotolerance of 10 different L. monocytogenes strains, from food and food processing environments and widely used reference strains including clinical isolate, to pressure treatments with 400 and 600 MPa. Genome sequencing and genome comparison of the tested L. monocytogenes strains were performed to investigate the relation between genomic profile and pressure tolerance. Results: None of the tested strains were tolerant to 600 MPa. A reduction of more than 5 log 10 was observed for all strains after 1 min 600 MPa pressure treatment. L. monocytogenes strain RO15 showed no significant reduction in viable cell counts after 400 MPa for 1 min and was therefore defined as barotolerant. Genome analysis of so far unsequenced L. monocytogenes strain RO15, 2HF33, MB5, AB199, AB120, C7, and RO4 allowed us to compare the gene content of all strains tested. This revealed that the three most pressure tolerant strains had more than one CRISPR system with self-targeting spacers. Furthermore, several anti-CRISPR genes were detected in these strains. Pan-genome analysis showed that 10 prophage genes were significantly associated with the three most barotolerant strains. Conclusions: L. monocytogenes strain RO15 was the most pressure tolerant among the selected strains. Genome comparison suggests that there might be a relationship between prophages and pressure tolerance in L. monocytogenes.

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Section: Discussionmentioning

confidence: 99%

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing

et al. 2020

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“…Some examples are the application of various temperature treatments [39,40], X-ray irradiation [41], γ-irradiation [42,43], ozone [44][45][46][47], and the application of high hydrostatic pressure (HHP) alone [48] or combined with bacteriophages [48]. The effectiveness of the use of the combination between several of the previous techniques, such as the high hydrostatic pressures combined with a moderate heating [49], or the high hydrostatic pressures combined with the use of bactericidal phages [48], was also demonstrated (Table 3). However, the bivalves die during these processing techniques, modifying their nutritional and organoleptic characteristics; because of this, the application of these techniques is only useful on products that are going to be commercialized or transformed and never on fresh products [36].…”

Section: Depuration By Physical Methodsmentioning

confidence: 99%

Complementary Methods to Improve the Depuration of Bivalves: A Review

Martinez-Albores

López-Santamarina

Rodríguez

et al. 2020

Foods

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Bivalves are filter feeders that can accumulate and concentrate waterborne contaminants present in the water in which they live. Biotoxins, pathogenic bacteria, viruses, and heavy metals present in the aquaculture environment constitute the main hazards for human health. The most common method employed for combating waterborne pollutants in bivalves is depuration with purified seawater. Although this method is effective at increasing the microbiological quality of bivalves, in most cases, it is ineffective at eliminating other risks, such as, for example, viruses or heavy metals. Biological (bacteriocins and bacteriophages), physical (UV light, ozone, and gamma-irradiation), chemical (metallothioneins and chitosan), and other industrial processing methods have been found to be useful for eliminating some contaminants from seawater. The aim of this work was to provide a review of academic articles concerning the use of treatments complementary to conventional depuration, aiming to improve depuration process efficiency by reducing depuration times and decreasing the levels of the most difficult-to-erase contaminants. We conclude that there are different lab-tested strategies that can reduce depuration times and increase the food safety of bivalve produce, with possible short- and long-term industrial applications that could improve the competitivity of the aquaculture industry.

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“…In the last decade, several alternative processing and preservation technologies have been developed to enhance the safety of food. For example, bacteriophages have been investigated as antimicrobial agents in food systems, including meats, cut fruits, vegetables and milk ( Leverentz et al, 2001 ; Whichard et al, 2003 ; Tabla et al, 2012 ; Chibeu et al, 2013 ; Ahmadi et al, 2015 ; Murray et al, 2015 ; Radford et al, 2017 ). Bacteriophage preparation such as LISTEX TM P100 and LMP-102 are approved by regulatory agencies as processing aids, for use in raw and RTE foods to combat L. monocytogenes contamination ( U.S. Food and Drug Administration, 2006 ; Health Canada, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Thermal-Stability and Reconstitution Ability of Listeria Phages P100 and A511

et al. 2017

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The study evaluated the thermal-stability of Listeria phages P100 and A511 at temperatures simulating the preparation of ready-to-eat meats. The phage infectivity after heating to 71°C and holding for a minimum of 30 s, before eventually cooling to 4°C were examined. Higher temperatures of 75, 80, and 85°C were also tested to evaluate their effect on phages thermal-stability. This study found that despite minor differences in the amino acid sequences of their structural proteins, the two phages responded differently to high temperatures. P100 activity declined at least 10 log (PFU mL-1) with exposure to 71°C (30 s) and falling below the limit of detection (1 log PFU mL-1) while, A511 dropped from 108 to 105 PFU mL-1. Cooling resulted in partial reconstitution of P100 phage particles to 103 PFU mL-1. Exposure to 75°C (30 s) abolished A511 activity (8 log PFU mL-1) and both phages showed reconstitution during cooling phase after exposure to 75°C. P100 exhibited reconstitution after treatment at 80°C (30 s), conversely A511 showed no reconstitution activity. Heating P100 to 85°C abolished the reconstitution potential. Substantial differences were found in thermal-stability and reconstitution of the examined phages showing A511 to be more thermo-stable than P100, while P100 exhibited reconstitution during cooling after treatment at 80°C which was absent in A511. The differences in predicted melting temperatures of structural proteins of P100 and A511 were consistent with the observed differences in thermal stability and morphological changes observed with transmission electron microscopy.

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Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

Cited by 36 publications

References 50 publications

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing

Complementary Methods to Improve the Depuration of Bivalves: A Review

Thermal-Stability and Reconstitution Ability of Listeria Phages P100 and A511

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