Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

“…FDAapproved commercial products of phages are presently available that can be used in poultry industries (Soni et al 2010). ListexP-100 (the Netherlands) and ListShield (USA) are two of the products used to control Listeria organisms (Chibeu et al 2013;Karthik et al 2014). Bacteriocins such as nisin have been used in meat mince to inhibit L. monocytogenes (Pawar et al 2000).…”

Propagation method for persistent high yield of diverse Listeria phages on permissive hosts at refrigeration temperatures

“…Five-ml aliquots of sterile brain heart infusion [BHI] broth were pipetted into three 15 ml screw cap, sterile falcon tubes, respectively inoculated with a sterile loop of glycerol stocked monoculture of Listeria monocytogenes ATCC 19115 serotype 4b, L. monocytogenes LI 0529 serotype 1/2a and L. monocytogenes 08-5578 serotype 1/2a. These three tubes were incubated for 48 h at 30 C to generate stationary phase starter cultures precursory to the phage propagation [5]. Yersinia Table 1 Bacterial and viral strains used.…”

“…High host specificity, bacterial susceptibility and potential for bioengineering for even more refined targeting and resilience to acquired resistance make phages particularly promising antimicrobials in contexts where antibiotics are ineffective or inappropriate [1,29]. Phage research offers promise for advancements both in historical applications of medical phage therapy against infection [13,19] and novel applications throughout biotechnology and agriculture [3,5,10].…”

El desafío de controlar las enfermedades transmitidas por alimentos: bacteriófagos como una nueva herramienta biotecnológica

“…El bio-control fue investigado inicialmente en productos frescos, seguido de lácteos y cárneos; centrándose en la aplicación de dichos virus durante el procesamiento de estos productos contra diversos patógenos causantes de enfermedades transmitidas por los alimentos (ETAs), como L. monocytogenes 35,46,[48][49][50] y E. coli [51][52][53] . Los resultados obtenidos de estas experiencias fueron bastante promisorios, lo que ha llevado al desarrollo de diversos productos comerciales en base a bacteriófagos, algunos de los cuales ya han obtenido las aprobaciones regulatorias necesarias para su uso en la industria alimentaria (Tabla 1).…”

“…También, se debe considerar la inocuidad de los medios líquidos donde son vehiculizados [33][34][35] .…”