The preservation of Listeria -critical foods by a combination of endolysin and high hydrostatic pressure

Misiou, Ourania; Nassau, Tomas J. van; Lenz, Christian A.; Vogel, Rudi F.

doi:10.1016/j.ijfoodmicro.2017.10.004

Cited by 47 publications

(40 citation statements)

References 38 publications

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“…According to Erkmen & Dogan, (2004), HPP at 400 and 600 MPa for 10 min resulted in 2.76 and 6.47 log CFU/ml reduction in L. monocytogenes counts in raw milk. Misiou, van Nassau, Lenz, & Vogel (2017) inoculated L. monocytogenes in milk at similar inoculum level (7.4 log CFU/ml) as in the present study and found that 300 MPa for 10 min did not have any effect on the pathogen counts. When pressures of 400 and 500 MPa were applied reductions of approx.…”

Section: Commented [21]: Please Correct Thissupporting

confidence: 71%

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Stratakos

Inguglia

Linton

et al. 2019

Innovative Food Science & Emerging Technologies

102

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High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400-600 MPa) and exposure times (1-5 min) were tested against artificially inoculated pathogenic E. coli, Salmonella and L. monocytogenes. HPP effectively inactivated bacterial concentration by 5 log CFU/ml. CFU/ml. The most effective/efficient/suitable HPP conditions were used to determine the effect of pressure on microbiological shelf life, particle size and colour of milk during refrigerated storage. Results were compared to pasteurised and raw milk. HPP (600 MPa for 3 min) also significantly reduced TVC, Enterobacteriaceae, lactic acid bacteria and Pseudomonas spp. in milk thus prolonging the microbiological shelf life of milk by 1 week compared to pasteurised milk. Particle size distribution curves of raw, pasteurised and HPP milk, showed that raw and HPP milk had more similar casein and fat particle sizes compared to pasteurised milk. The results of this study show the possibility of using HPP to eliminate pathogens present in milk while maintaining key quality characteristics similar to those of raw milk.

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Section: Commented [21]: Please Correct Thissupporting

confidence: 71%

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Stratakos

Inguglia

Linton

et al. 2019

Innovative Food Science & Emerging Technologies

102

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“…The combination of HHP with the incorporation of lysin PlyP825 in milk was able to totally eradicate Listeria in 89% of milk samples. A similar synergistic antilisterial effect was reported in Mozzarella (Misiou et al ).…”

Section: Exploitation Of Phages In Pathogen Biocontrolsupporting

confidence: 82%

“…In solid products such as cheeses, where phages have been applied to the surface, high phage titres are necessary to ensure sufficient coverage. It has been reported that the combination of phage lysins with HHP resulted in improved elimination of pathogens than either HHP or phages alone (Misiou et al ). Spores of pathogens present in milk may survive pasteurisation, germinate and form biofilms in the equipment of dairy processing plants.…”

Section: Exploitation Of Phages In Pathogen Biocontrolmentioning

confidence: 99%

The use of bacteriophages to control and detect pathogens in the dairy industry

O’Sullivan

Bolton

McAuliffe

et al. 2019

Int J of Dairy Tech

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Dairy products are susceptible to bacterial contamination during both primary production and the processing stages. Pasteurisation and high hydrostatic pressure are used to eliminate bacteria from milk; however, some heat‐tolerant pathogens and bacterial spores may survive these processes. Bacteriophages (phages) are viruses that infect and lyse specific bacteria. These or their encoded proteins may be exploited for pathogen biocontrol in milk products and for mastitis treatment during primary production. The host specificity of phages and their proteins may also be exploited for pathogen detection. Various examples of phage‐mediated pathogen biocontrol and detection in the dairy context are discussed in this review.

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“…monocytogenes en queso fresco (Ibarra-Sanchez, Van Tassell y Miller, 2018). Este tipo de proteínas se pueden combinar incluso con altas presiones (Misiou, van Nassau, Lenz y Vogel, 2018).…”

Section: Aplicaciones De Los Bacteriófagos Y Endolisi-nas En La Cadenunclassified

Bacteriófagos y endolisinas en la industria alimentaria

Fernández

Llamas

González

et al. 2020

Arbor

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La obtención de alimentos sanos y seguros requiere de técnicas de conservación inocuas para el consumidor y para el medio ambiente, entre las que se destaca la bioconservación. A su catálogo de compuestos naturales o microorganismos, utilizados de forma habitual, la bioconservación ha incorporado recientemente los bacteriófagos (fagos) y las proteínas fágicas con actividad lítica (endolisinas). La utilización de fagos y endolisinas en el biocontrol ofrece importantes ventajas frente a otros sistemas de conservación tradicionales. Entre dichas ventajas destacan su inocuidad, especificidad y versatilidad. Por otra parte, la acuciante necesidad de reducir el uso de antibióticos en la cadena alimentaria ha impulsado la investigación basada en estos antimicrobianos con el fin de aplicarlos en producción primaria (terapia fágica). Sin embargo, y a pesar de la gran eficacia ya demostrada en múltiples sectores, la falta de legislación de la Unión Europea sobre el uso de bacteriófagos junto con la necesidad de ser aceptados por los consumidores, son factores que están afectando negativamente a su implantación como bioconservantes. En este contexto, este artículo recoge los últimos resultados relacionados con este tipo de antimicrobianos en la industria agro-alimentaria, y resume los puntos clave para entender las posibilidades reales de su aplicación ante los nuevos requisitos asociados con una producción sostenible tanto desde una perspectiva económica como ambiental

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The preservation of Listeria -critical foods by a combination of endolysin and high hydrostatic pressure

Cited by 47 publications

References 38 publications

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Effect of high pressure processing on the safety, shelf life and quality of raw milk

The use of bacteriophages to control and detect pathogens in the dairy industry

Bacteriófagos y endolisinas en la industria alimentaria

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