Employing list-shield bacteriophage as a bio-control intervention for Listeria monocytogenes from raw beef surface and maintain meat quality during refrigeration storage

Ishaq, Anum; Ebner, Paul; Syed, Qamar Abbas; Rahman, Hafiz

doi:10.1016/j.lwt.2020.109784

Cited by 23 publications

(10 citation statements)

References 15 publications

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“…In the case of smoked salmon, the phages completely eliminated the pathogen in both the naturally contaminated and experimentally contaminated samples without affecting the organoleptic quality of the food. ListShield™ can also be used to eliminate or significantly reduce the levels of L. monocytogenes on non-food contact equipment, surfaces, etc., in food processing plants and other food establishments ( Ishaq et al, 2020 ).…”

Section: Novel L Monocytogenes Control Strategiesmentioning

confidence: 99%

Listeria monocytogenes – How This Pathogen Survives in Food-Production Environments?

2022

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The foodborne pathogen Listeria monocytogenes is the causative agent of human listeriosis, a severe disease, especially dangerous for the elderly, pregnant women, and newborns. Although this infection is comparatively rare, it is often associated with a significant mortality rate of 20–30% worldwide. Therefore, this microorganism has an important impact on food safety. L. monocytogenes can adapt, survive and even grow over a wide range of food production environmental stress conditions such as temperatures, low and high pH, high salt concentration, ultraviolet lights, presence of biocides and heavy metals. Furthermore, this bacterium is also able to form biofilm structures on a variety of surfaces in food production environments which makes it difficult to remove and allows it to persist for a long time. This increases the risk of contamination of food production facilities and finally foods. The present review focuses on the key issues related to the molecular mechanisms of the pathogen survival and adaptation to adverse environmental conditions. Knowledge and understanding of the L. monocytogenes adaptation approaches to environmental stress factors will have a significant influence on the development of new, efficient, and cost-effective methods of the pathogen control in the food industry, which is critical to ensure food production safety.

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Section: Novel L Monocytogenes Control Strategiesmentioning

confidence: 99%

Listeria monocytogenes – How This Pathogen Survives in Food-Production Environments?

2022

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“…Listeria monocytogenes can survive and grow on the surface of raw beef at a cold storage temperature of 4 ± 1°C (Ishaq et al, 2020), so they studied the effect of List‐Shield bacteriophage on reducing the number of L. monocytogenes in contaminated beef samples. During the 15‐day storage period, phage‐treated beef samples recorded a significant reduction of approximately 2.3 logs.…”

Section: Application Of Bacteriophages In the Field Of Foodmentioning

confidence: 99%

The application and research progress of bacteriophages in food safety

Wang

Zhao

2022

Journal of Applied Microbiology

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The abuse of antibiotics and the emergence of drug-resistant bacteria aggravate the problem of food safety. Finding safe and efficient antibiotic substitutes is an inevitable demand for ensuring the safety of animal-derived food. Bacteriophages are a kind of virus that can infect bacteria, fungi or actinomycetes. They have advantages of simple structure, strong specificity and nontoxic side effects for the human body.Bacteriophages can not only differentiate live cells from dead ones but also detect bacteria in a viable but nonculturable state. These characteristics make bacteriophages more and more widely used in the food industry. This paper describes the concept and characteristics of bacteriophages, and introduces the application of bacteriophages in preharvest production, food processing, storage and sales. Several methods of using bacteriophages to detect foodborne pathogens are listed. Finally, the advantages and limitations of bacteriophages in the food industry are summarized, and the application prospect of bacteriophages in the food industry is discussed.

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“…(2011) proved that contamination of beer by Lactobacillus brevis was successfully controlled by high titer of SA‐C12 phage. A significant reduction of approximately 2.3 logs was recorded in phage‐treated beef samples without adversely affect the color and pH values during the storage period of 15 days (Ishaq et al., 2020). And xanthan‐based coating for packaging films containing phages can inhibit salmonella growth on ready‐to‐eat meat for more than 30 days (Radford et al., 2017).…”

Section: Phage Applications In the Farm–table–hospital Domainmentioning

confidence: 99%

Phages and their lysins: Toolkits in the battle against foodborne pathogens in the postantibiotic era

Huang

Zhang

Tong

et al. 2021

Comp Rev Food Sci Food Safe

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Worldwide, foods waste caused by putrefactive organisms and diseases caused by foodborne pathogens persist as public health problems even with a plethora of modern antimicrobials. Our over reliance on antimicrobials use in agriculture, medicine, and other fields will lead to a postantibiotic era where bacterial genotypic resistance, phenotypic adaptation, and other bacterial evolutionary strategies cause antimicrobial resistance (AMR). This AMR is evidenced by the emergence of multiple drug‐resistant (MDR) bacteria and pan‐resistant (PDR) bacteria, which produces cross‐contamination in multiple fields and poses a more serious threat to food safety. A “red queen premise” surmises that the coevolution of phages and bacteria results in an evolutionary arms race that compels phages to adapt and survive bacterial antiphage strategies. Phages and their lysins are therefore useful toolkits in the design of novel antimicrobials in food protection and foodborne pathogens control, and the modality of using phages as a targeted vector against foodborne pathogens is gaining momentum based on many encouraging research outcomes. In this review, we discuss the rationale of using phages and their lysins as weapons against spoilage organisms and foodborne pathogens, and outline the targeted conquest or dodge mechanism of phages and the development of novel phage prospects. We also highlight the implementation of phages and their lysins to control foodborne pathogens in a farm–table–hospital domain in the postantibiotic era.

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Employing list-shield bacteriophage as a bio-control intervention for Listeria monocytogenes from raw beef surface and maintain meat quality during refrigeration storage

Cited by 23 publications

References 15 publications

Listeria monocytogenes – How This Pathogen Survives in Food-Production Environments?

Listeria monocytogenes – How This Pathogen Survives in Food-Production Environments?

The application and research progress of bacteriophages in food safety

Phages and their lysins: Toolkits in the battle against foodborne pathogens in the postantibiotic era

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