Reduction of <i>Escherichia coli</i> O157:H7 in Biofilms Using Bacteriophage BPECO 19

Sadekuzzaman, Mohammad; Yang, Sungdae; Mizan, Md. Furkanur Rahaman; Ha, Sang‐Do

doi:10.1111/1750-3841.13729

Cited by 34 publications

(23 citation statements)

References 40 publications

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“…This sequential treatment provided a reduction of 5.71 log CFU/ cm 2 , quite higher than the ones observed for CNP or the phages alone (about 2 log CFU/cm 2 ) [67]. In 2017, Sadekuzzaman et al [68] reported the treatment of biofilms formed by strains ATCC 43889, NCCP 11090, and NCCP 14541 on different surfaces (stainless steel, rubber, and leaf) at two different temperatures (10 and 30 C), using the lytic phage BPECO 19. After 2-h, phage BPECO 19 was able to reduce bacteria numbers of biofilms formed at both temperatures and on different surfaces, with lower efficacy on the leaf surface.…”

Section: Bacteriophages For Controlling E Coli Populationsmentioning

confidence: 85%

Bacteriophages to control Shiga toxin-producingE. coli– safety and regulatory challenges

Pinto

Almeida

Azeredo

2020

Critical Reviews in Biotechnology

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Shiga toxin-producing Escherichia coli (STEC) are usually found on food products due to contamination from the fecal origin, as their main environmental reservoir is considered to be the gut of ruminants. While this pathogen is far from the incidence of other well-known foodborne bacteria, the severity of STEC infections in humans has triggered global concerns as far as its incidence and control are concerned. Major control strategies for foodborne pathogens in foodrelated settings usually involve traditional sterilization/disinfection techniques. However, there is an increasing need for the development of further strategies to enhance the antimicrobial outcome, either on food-contact surfaces or directly in food matrices. Phages are considered to be a good alternative to control foodborne pathogens, with some phage-based products already cleared by the Food and Drug Administration (FDA) to be used in the food industry. In European countries, phage-based food decontaminants have already been used. Nevertheless, its broad use in the European Union is not yet possible due to the lack of specific guidelines for the approval of these products. Furthermore, some safety concerns remain to be addressed so that the regulatory requirements can be met. In this review, we present an overview of the main virulence factors of STEC and introduce phages as promising biocontrol agents for STEC control. We further present the regulatory constraints on the approval of phages for food applications and discuss safety concerns that are still impairing their use.

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Section: Bacteriophages For Controlling E Coli Populationsmentioning

confidence: 85%

Bacteriophages to control Shiga toxin-producingE. coli– safety and regulatory challenges

Pinto

Almeida

Azeredo

2020

Critical Reviews in Biotechnology

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“…A bacteriophage BPECO 19 was evaluated as possible inhibitor of a three E. coli O157:H7 strain biofilm grown on both abiotic (stainless steel, rubber, and minimum biofilm eradication concentration device) and biotic (lettuce leaves) surfaces. This bacteriophage showed great biofilm inhibition activity on all the tested surfaces, being suggested as effective antibiofilm agent in food industry [101].…”

Section: Fighting Against Biofilms With Bacteriophagesmentioning

confidence: 91%

Biofilms Formed by Pathogens in Food and Food Processing Environments

Grigore‐Gurgu¹,

Bucur²,

Borda³

et al. 2020

Bacterial Biofilms

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This chapter presents the ability of some pathogenic (Listeria monocytogenes, Escherichia coli, Salmonella enterica, Campylobacter jejuni, Pseudomonas aeruginosa) and toxigenic bacteria (Bacillus cereus, Staphylococcus aureus) to form biofilms and contribute to the persistence of these microorganisms in the food industry. Particularities regarding attachment and composition of biofilms formed in food and food processing environments are presented and genes involved in biofilm production are mentioned. To give a perspective on how to fight against biofilms with new means, nonconventional methods based on bacteriocins, bacteriophages, disruptive enzymes, essential oils, nanoemulsions and nanoparticles, and use of alternative technologies (cold plasma, ultrasounds, light-assisted technologies, pulsed electric field, and high pressure processing) are shortly described.

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“…Evaluation of the antimicrobial activity of the phage on fresh food was carried out using a modified method from previous reports [19,48]. Romaine lettuce was purchased from a local grocery store and kept at 4 °C.…”

Section: Evaluation Of the Antimicrobial Effect Of Phage On Fresh Letmentioning

confidence: 99%

Characteristics of lytic phage vB_EcoM-ECP26 and reduction of shiga-toxin producing Escherichia coli on produce romaine

et al. 2020

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Foodborne Shiga toxin-producing Escherichia coli (STEC) cause severe diarrhea and hemolytic uremic syndrome (HUS) in humans. However, traditional methods for STEC sterilization are difficult to apply to fresh food. To control the pathogen, phage infecting E. coli O157:H7 were isolated and characterized. The isolated phage vB_EcoM-ECP26 had an icosahedral head and a contractile tail, and was classified as belonging to the Myoviridae family. The phage showed a broad host range against STEC and exhibited a large burst size of 1914 PFU/cell. The phage was highly stable at high temperatures (65 °C) and wide ranges of pH (4-10). The genome of vB_EcoM-ECP26 consists of 136,993 nucleotides, 214 open reading frames, and does not contain lysogenicity-related genes. Phylogenetic analysis showed that vB_ EcoM-ECP26 is a V5-like species. STEC O157 growth was inhibited by vB_EcoM-ECP26 for 8 h. Furthermore, this phage not only significantly decreased the STEC population (p < 0.05), but also persisted in fresh lettuce at 4 °C for 5 days. Therefore, these results reveal that the novel lytic phage vB_EcoM-ECP26 could be a useful agent for the control of foodborne STEC.

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Reduction of Escherichia coli O157:H7 in Biofilms Using Bacteriophage BPECO 19

Cited by 34 publications

References 40 publications

Bacteriophages to control Shiga toxin-producingE. coli– safety and regulatory challenges

Bacteriophages to control Shiga toxin-producingE. coli– safety and regulatory challenges

Biofilms Formed by Pathogens in Food and Food Processing Environments

Characteristics of lytic phage vB_EcoM-ECP26 and reduction of shiga-toxin producing Escherichia coli on produce romaine

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