Smarter arrow now available in the food safety quiver

Callaway, Todd R.; Sheridan, Trisha

doi:10.1073/pnas.1516670112

Cited by 3 publications

(2 citation statements)

References 20 publications

(18 reference statements)

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“…An interesting novel study found broad and efficient control of enterohemorrhagic E. coli using plant‐produced colicins (Schultz et al , 2015). This study showed that plant‐made recombinant proteins can provide relatively large amounts of a variety of colicin types active against E. coli 0157:H7, making colicins a viable solution to reduce food‐borne pathogenic bacteria entering the food supply (Calloway & Sheridan, 2015).…”

Section: Post‐harvestmentioning

confidence: 99%

Meat safety and quality: a biological approach

Nielsen

Colle

Ünlü

2020

Int J of Food Sci Tech

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Safe, high-quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product. Biological components, including probiotics (Direct-Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality.

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Section: Post‐harvestmentioning

confidence: 99%

Meat safety and quality: a biological approach

Nielsen

Colle

Ünlü

2020

Int J of Food Sci Tech

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“…Colicins are produced by Escherichia coli and related bacteria. Recently, we have demonstrated that almost all known colicins can be expressed at high levels in green plants and that plant-made colicins are fully functional [ 3 , 4 ]. These proteins are being actively explored as promising candidates for controlling major E. coli pathovars.…”

Section: Introductionmentioning

confidence: 99%

Simple Purification of Nicotiana benthamiana-Produced Recombinant Colicins: High-Yield Recovery of Purified Proteins with Minimum Alkaloid Content Supports the Suitability of the Host for Manufacturing Food Additives

Stephan

Hahn-Löbmann

Rosche

et al. 2017

IJMS

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Colicins are natural non-antibiotic bacterial proteins with a narrow spectrum but an extremely high antibacterial activity. These proteins are promising food additives for the control of major pathogenic Shiga toxin-producing E. coli serovars in meats and produce. In the USA, colicins produced in edible plants such as spinach and leafy beets have already been accepted by the U. S. Food and Drug Administration (FDA) and U. S. Department of Agriculture (USDA) as food-processing antibacterials through the GRAS (generally recognized as safe) regulatory review process. Nicotiana benthamiana, a wild relative of tobacco, N. tabacum, has become the preferred production host plant for manufacturing recombinant proteins—including biopharmaceuticals, vaccines, and biomaterials—but the purification procedures that have been employed thus far are highly complex and costly. We describe a simple and inexpensive purification method based on specific acidic extraction followed by one chromatography step. The method provides for a high recovery yield of purified colicins, as well as a drastic reduction of nicotine to levels that could enable the final products to be used on food. The described purification method allows production of the colicin products at a commercially viable cost of goods and might be broadly applicable to other cost-sensitive proteins.

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