Bacteriophages as antimicrobials in food products

Anany, Hany; Brovko, Lubov; El-Arabi, Tarek F.; Griffiths, Mansel W.

doi:10.1016/b978-1-78242-034-7.00005-0

Cited by 5 publications

(9 citation statements)

References 150 publications

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“…Then, the cell loses its integrity, which is followed by the loss of intracellular metabolites, and ultimately by cell death. In this case, the lysis of bacterial cells results in no phage replication (Anany et al, 2015). In turn, when MOI reaches ~1.0 (i.e.…”

Section: Phage Infection Cyclementioning

confidence: 98%

“…Bacteriophages are obligatory parasites of bacteria that infect viruses replicating in their cells (Anany et al, 2015). Likewise, viruses specific to eukaryotic cells do not fall under the standard definition of life due to their inability to self-reproduce, lack of functional metabolism, and cell morphology.…”

Section: Characteristics Of Bacterial Virusesmentioning

confidence: 99%

“…The tail ends with a base plate from which some fibers extend that are composed of two coupled parts -the outer one being responsible for the recognition of appropriate cell receptors, and the inner one fixing the fiber to the base plate. The tail is connected to the capsid by a connective protein that forms the collar (Anany et al, 2015).…”

Section: Characteristics Of Bacterial Virusesmentioning

confidence: 99%

“…a single phage molecule has the possibility of infecting one cell of the host), the injection of the phage genome immediately initiates a cascade of molecular events. Two scenarios of infection may be developed from that moment which are dependent on the properties of both the bacteriophages and the hosts (Anany et al, 2015).…”

Section: Phage Infection Cyclementioning

confidence: 99%

“…The assembly of phage particles proceeds in an infected cell, whereas their release is due to the enzymatic reaction which disrupts the continuity of a host cell wall. The newly synthesized phages released to the environment are capable of infecting other bacterial cells (Anany et al, 2015;Kazi and Annapure, 2015;Kahn et al, 2019).…”

Section: Phage Infection Cyclementioning

confidence: 99%

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The concept of using bacteriophages to improve the microbiological quality of minimally processed foods

Wójcicki

Błażejak

Gientka

et al. 2019

Acta Sci Pol Technol Aliment

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Phages were discovered relatively recently -at the turn of the 19th and 20th centuries. The idea of using bacteriophages for therapeutic purposes was promoted by d'Herelle, who conducted the first successful experiments with prokaryotic viruses. Works of contemporary scientists on phage therapy were, however, halted due to the discovery of penicillin by Alexander Fleming in 1928. Today, when many bacterial strains have developed resistance to common antibiotics offered by the pharmaceutical industry and when new, so far unknown, bacterial strains have appeared, the concept of using bacteriophages to treat bacterial infections has been revived. Considering the food sector, the search for novel solutions that would ensure the appropriate microbiological quality of minimally processed foods may bring an effective method for eradicating bacterial pathogens that induce food-borne infections. The employment of chemical and physical methods of food preservation often lead to the deterioration of its nutritive value and of its physical and organoleptic properties. Minimally processed foods manufactured without any drastic preservation methods can be especially at risk of developing microorganisms, including the pathogenic ones. Low-temperature production processes and cold-storage facilitate the development of psychrophilic microorganisms, while another threat is posed by the high microbiological contamination of raw materials. This work presents a biological method for the eradication of bacteria most commonly found in a food-based environment. The study concept postulated the use of bacteriophages to improve the microbiological quality of food, with special attention paid to minimally processed foods.

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Section: Phage Infection Cyclementioning

confidence: 98%

Section: Characteristics Of Bacterial Virusesmentioning

confidence: 99%

Section: Characteristics Of Bacterial Virusesmentioning

confidence: 99%

Section: Phage Infection Cyclementioning

confidence: 99%

Section: Phage Infection Cyclementioning

confidence: 99%

See 3 more Smart Citations

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods

Wójcicki

Błażejak

Gientka

et al. 2019

Acta Sci Pol Technol Aliment

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Assessment of the Bacteriocinogenicity of Indigen Lactobacillus Onto Cattle Carcasses

Bataeva

Sokolova

Zaiko

et al. 2018

Teor. prakt. pererab. mâsa (Print)

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Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins. Only 14 strains, from 36 strains of microorganisms isolated from washings taken from carcasses, were used for further research and identified as lactabacilus. In the study of their bacteriocinogenicity by the method of two-layer agars of modified composition, high inhibitory efficiency was proved with respect to the growth of the pathogen Salmonella typhimurium, only 6 isolated strains of lactabacilus. The use of this method of evaluation will not only reveal the presence of the ability of the lactabacilus to produce bacteriocins, but also to study their antagonistic activity against many of the studied microorganisms, which are indicators of compliance with various modes of technological processes. The presence of such microorganisms in the meat will increase the shelf life of meat, due to the suppression of the growth of closely related lactabacilus, some of which are spoilage microorganisms, as well as the growth of opportunistic and pathogenic microflora. In addition, the use of lactabacilus with bacteriocinogenicity in the production technology of raw sausages will reduce the risk of production of unsafe products. Thus, the presence of indigenous lactabacilus in meat is an additional factor that ensures the flow of desired biochemical processes and the safety of raw smoked sausages.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. Dagmara S. Bataeva developed scientific and methodological approaches to work, determined the scope of research, analyzed the data obtained, performed the narrative and corrected it after submitting to the editorial office. Olga V. Sokolova conducted a review and analysis of the literature, carried out the descriptive part Elena V. Zaiko selected research objects, carried out microbiological analysis. Victoria V. Pashkova carried out preparatory work and microbiological analysis. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.

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Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Kaur

Gupta

et al. 2023

Foods

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Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.

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Bacteriophages as antimicrobials in food products

Cited by 5 publications

References 150 publications

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods

Assessment of the Bacteriocinogenicity of Indigen Lactobacillus Onto Cattle Carcasses

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

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