Characterization and application of bacteriophages for the biocontrol of Shiga-toxin producing Escherichia coli in Romaine lettuce

Lu, Yu Tong; Ma, Yvonne; Wong, Catherine W. Y.; Wang, Siyun

doi:10.1016/j.foodcont.2022.109109

Cited by 9 publications

(3 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We observed that industrial application always poses challenges and encountered in curly endive that initial levels of Lm were reduced without significant differences among the point of application. In agreement with us, recently, Lu et al (2022) [24] confirmed that inlet water used for phage dilutions should be free of chlorine residue to avoid phage reduction due to antimicrobial activity. These authors also recommended that sufficient rinsing should take place after the use of sanitizers in the washing operation before phages are applied.…”

Section: Application Challenges In the Industrial Settingssupporting

confidence: 83%

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Gómez-Galindo,

Truchado,

Allende

et al. 2023

Foods

View full text Add to dashboard Cite

A commercial phage biocontrol for reducing Listeria monocytogenes has been described as an effective tool for improving fresh produce safety. Critical challenges in the phage application must be overcome for the industrial application. The validation studies were performed in two processing lines of two industry collaborators in Spain and Denmark, using shredded iceberg lettuce as the ready-to-eat (RTE), high process volume product. The biocontrol treatment optimized in lab-scale trials for the application of PhageGuard ListexTM was confirmed in industrial settings by four tests, two in Spain and two in Denmark. Results showed that the method of application that included the device and the processing operation step was appropriate for the proper application. The proper dose of Phage Guard ListexTM was reached in shredded iceberg lettuce and the surface was adequately covered for the successful application of phages. There was no impact on the headspace gas composition (CO2 and O2 levels), nor on the color when untreated and treated samples were compared. The post-process treatment with PhageGuard ListexTM did not cause any detrimental impact on the sensory quality, including flavor, texture, browning, spoilage, and visual appearance over the shelf-life as the phage solution was applied as a fine, mist solution.

show abstract

Section: Application Challenges In the Industrial Settingssupporting

confidence: 83%

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Gómez-Galindo,

Truchado,

Allende

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…In contrast, no viable cells were detected from the sixth day of the treatment application in any of the vegetables and temperatures evaluated (Cui et al, 2018). This phage mixture has also proven its effectiveness on romaine lettuce stored at 10°C for 3 days (Y. T. Lu, Ma, et al, 2022).…”

Section: Biological Control Agents For Human Pathogens On Producementioning

confidence: 98%

“…Regarding pathogenic E. coli , the use of three lytic bacteriophages (VE04, VE05, and VE07) has been tested against four STEC strains, STEC SN7 (O157:NM), SN412 (O157:H7), SN496 (O157:H7), and EDL933 (O157:H7), in romaine lettuce leaves. The study reports reductions from 2.6 to 6 log 10 CFU/cm 2 after 3 days of storage at 10°C (Lu, Ma, et al, 2022). In biofilms formed by E. coli O157:H7 on cucumbers, carrots, and lettuce, stored at 4, 12, and 25°C for 14 days, the use of sequential bacteriophage treatments (5 × 10 9 PFU/ml for 30 min) and cold nitrogen plasma (400 W CNP for 2 min), reports a reduction from approximately 4 to 1.21 log 10 CFU/g of viable bacterial cells on the third day of application.…”

Section: Biological Control Agents For Human Pathogens On Producementioning

confidence: 99%

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Barba‐León,

Arista‐Regalado,

Mancilla‐Becerra

et al. 2024

Journal of Food Safety

View full text Add to dashboard Cite

Foodborne pathogens can cause gastrointestinal infections in consumers and in some cases can even lead to outbreaks. In the last decade, it has been observed that some zoonotic pathogenic bacteria can use plants as secondary hosts. Contamination with foodborne bacteria becomes relevant in foods that are regularly eaten raw, such as lettuce, cilantro, fenugreek, rocket leaves, basil, and so forth, and some fruits such as tomatoes, melons, and green peppers; because the elimination of these pathogenic bacteria is difficult to achieve with conventional sanitization processes. Contamination of produce can occur throughout the entire production chain. In farmlands, pathogenic bacteria can contaminate the seed, mainly when contaminated water is used for irrigation. Later, bacteria can reach other plant tissues such as the stems, leaves, and fruits. Another form of contamination is when the produce is in contact with feces from domestic, production, or wild animals. Additionally, poor handling practices during harvest, packaging, distribution, and sale can contaminate produce. Studies have shown that foodborne pathogens can adhere to produce, sometimes forming a biofilm, and can also be internalized into the plant or fruit, which protects them from sanitation processes. For this reason, in this text we address three biocontrol strategies such as bacteria, lytic bacteriophages, and some fungi, as an alternative approach for the control of both foodborne and plant pathogens. Additionally, the use of these biological agents can represent an advantage for the development of the plant, making them a good strategy to favor yield.

show abstract

Membrane phospholipids and nucleotide derivatives in “big six” Escherichia coli are targets of chlorine-based sanitisers during lettuce decontamination

et al. 2023

View full text Add to dashboard Cite

Characterization and application of bacteriophages for the biocontrol of Shiga-toxin producing Escherichia coli in Romaine lettuce

Cited by 9 publications

References 90 publications

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Membrane phospholipids and nucleotide derivatives in “big six” Escherichia coli are targets of chlorine-based sanitisers during lettuce decontamination

Contact Info

Product

Resources

About