Resistance of foodborne pathogen coliphages to additives applied in food manufacture

Tomat, David Damián; Balagué, Claudia; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Luján

doi:10.1016/j.lwt.2015.11.031

Cited by 6 publications

(8 citation statements)

References 39 publications

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“…25 A pH range from 4.5 to 5 retained the activity of phages in the same experimental setup. 25 Temperature is a key consideration for activity of the bacteriophage. It is a critical factor for the attachment, invasion, and replication of phages.…”

Section: Initial Bacteriophage Titermentioning

confidence: 78%

“…45 The compatibility of bacteriophages with milk additives was examined in an experiment that showed that nisin and chymosin had no or minimal impact on phage viability. 25 Meanwhile, certain combinations of phages and sanitizers have been shown to have a synergistic activity. In the case of fruits and vegetables pretreated with bacteriophage, for example, the potency of levulinic acid was increased up to a hundredfold.…”

Section: Chemical Additivesmentioning

confidence: 99%

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Challenges for the application of bacteriophages as effective antibacterial agents in the food industry

Zhao

Zhan

et al. 2021

J Sci Food Agric

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Food contamination caused by foodborne pathogens is one of the most important concerns in public health worldwide, and accounts for a significant portion of food loss every year. The emergence of antimicrobial resistant bacteria has turned the attention of researchers back to the potential of bacteriophages as antibacterial agents, and their use has been attempted in various pre-and post-harvest food production settings. The application of phage-based antibacterial products has achieved considerable success but a number of technical, environmental and administrative challenges remain unaddressed. In this review, we summarize the current status of bacteriophage application in the food industry. We discuss the obstacles facing the further development of phage-based antibacterial products from the aspects of technology, environmental safety, and administrative policy. We also advance some possible solutions to these challenges.

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Section: Initial Bacteriophage Titermentioning

confidence: 78%

Section: Chemical Additivesmentioning

confidence: 99%

Challenges for the application of bacteriophages as effective antibacterial agents in the food industry

Zhao

Zhan

et al. 2021

J Sci Food Agric

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“…The purified proteins were found to effective on both Gram positive and Gram negative bacterial strains utilized, suggesting this might be a key finding to the creation of new option biodegradable antimicrobial peptide additives, given there is a lack of proficient and safe preservatives in the herbal and food industry. Already reported, the most prominent antibiotic, nisin, is the FDA-approved anti-microbial peptide that has been officially approved as Pharmaceutical preservative [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

Purification and MIC analysis of antimicrobial proteins from Cucumis sativus L. seeds

Akeel

Mateen

Alharbi

et al. 2018

BMC Complement Altern Med

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BackgroundCucumis sativus L. (cucumber), from the family Cucurbitaceae, is a therapeutic plant with various pharmacological benefits, broadly utilized as a part of complementary medicine (e.g., Unani, Ayurveda, Siddha, and Traditional Chinese). In light of past research discoveries, this plant had been chosen to consider its potential antibacterial action.MethodsExtracts were purified by dialysis and ion exchange chromatography strategy and then assayed for antibacterial activity against four standard pathogenic bacterial strains known to cause foodborne infections and spoilage of food and herbal drugs. Antimicrobial peptides were extracted from seeds using a sodium phosphate citrate (pH 7.2) - CTAB cradle (pH 6.0).ResultsThe highest protein concentration was seen with elute fractions 1 and 3 (370 mg/mL) compared with elute fractions 2 and 4 (340 mg/mL). Among the bacteria utilized, E. coli was clearly the most sensitive out of selected four strains.ConclusionOur results suggest that Cucumis sativus L seeds extracts have significant potentials as new antimicrobial agents.

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“…Additionally, food derived from animals (beef and dairy products, eggs and fish) has been identified as the main vehicle for the transmission of foodborne pathogens to humans (Ahmed and Shimamoto, 2014;Arqués et al, 2015). Additionally, foodborne bacteria can contaminate food products at any point along the production chain: during slaughtering, milking, storage or packaging (Tomat et al, 2016).…”

Section: Foodborne Disease Outbreaks Related To Dairy Productsmentioning

confidence: 99%

Foodborne bacteria in dairy products: Detection by molecular techniques

Cancino‐Padilla

Fellenberg

Franco

et al. 2017

Ciencia e investigación agraria

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Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 are the most frequent potential pathogens associated with milk or dairy products in industrialized countries and are therefore the main microbiological hazards linked to raw milk and raw cheese. This review summarizes the scientific information about outbreaks related to foodborne pathogens in dairy products and highlights the increasing application of molecular approaches to detect and identify the bacteria responsible for these outbreaks. Molecular techniques have facilitated the rapid detection and identification of foodborne pathogens, which has been crucial for current surveillance and outbreak control.

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Resistance of foodborne pathogen coliphages to additives applied in food manufacture

Cited by 6 publications

References 39 publications

Challenges for the application of bacteriophages as effective antibacterial agents in the food industry

Challenges for the application of bacteriophages as effective antibacterial agents in the food industry

Purification and MIC analysis of antimicrobial proteins from Cucumis sativus L. seeds

Foodborne bacteria in dairy products: Detection by molecular techniques

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