Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry

Gutiérrez, Diana; Rodríguez-Rubio, Lorena; Martínez, Beatriz; Rodrı́guez, Ana; Garcı́a, Pilar

doi:10.3389/fmicb.2016.00825

Cited by 193 publications

(166 citation statements)

References 145 publications

(160 reference statements)

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“…These results are promising, as bacteria in biofilms are protected by a surrounding matrix and show higher resistance to biocide treatment, representing a stable source of re‐contamination in food environment (Gutierrez et al . ; Pires et al . ).…”

Section: Methods Of Phage Detection: Advantages and Disadvantagesmentioning

confidence: 99%

Bacteriophages on dairy foods

2018

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This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.

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Section: Methods Of Phage Detection: Advantages and Disadvantagesmentioning

confidence: 99%

Bacteriophages on dairy foods

2018

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“…Fig. 6 shows the correlations between raw materials, food handlers and biofilms in the food packaging [83]. Thus, the nanoscale silver is one of the best materials for disinfection purpose with its potent antimicrobial activity.…”

Section: Food Packagingmentioning

confidence: 99%

Silver nanoparticles as an effective disinfectant: A review

Deshmukh

Patil

Mullani

et al. 2019

Materials Science and Engineering: C

577

302

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A B S T R A C TThe paradigm modifications in the metallic crystals from bulky to micro-size to nano-scale have resulted in excellent and amazing properties; which have been the remarkable interests in a wider range of applications. Particularly, Ag NPs have much attention owing to their distinctive optical, chemical, electrical and catalytic properties that can be tuned with surface nature, size, shapes, etc. and hence these crystals have been used in various fields such as catalysis, sensor, electronic components, antimicrobial agents in the health industry etc. Among them, Ag NPs based disinfectants have paid attention due to the practical applications in our daily life.

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“…Recently, a novel nonspecific sulfhydryl plant protease, ficin, was successfully used to eliminate S. aureus and S. epidermidis biofilms (Baidamshina et al, 2017). Today, phase-derived proteins are widely used to control many food-associated biofilm-forming pathogens (Gutiérrez et al, 2016).…”

Section: Proteolytic Enzymesmentioning

confidence: 99%

“…Among these, Vibrio CRF3-2018-0100 Submitted 4/27/2018, Accepted 6/27/2018 spp., Salmonella spp., Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescence, and Listeria monocytogenes have been found in water, plants, and seafood; Bacillus cereus, Escherichia coli, Enterococcus faecalis, C. jejuni, Staphylococcus aureus, and Salmonella spp. have been found in ready-to-eat food products made by the meat, egg, and dairy industries; L. monocytogenes, Shigella spp., and Yersinia have been found in fruit and fresh produce (Boss, Overesch, & Baumgartner, 2016;Bridier et al, 2015;Gutiérrez, Rodríguez-Rubio, Martínez, Rodríguez, & García, 2016;Kadariya, Smith, & Thapaliya, 2014).…”

Section: Introductionmentioning

confidence: 99%

Advances and Future Prospects of Enzyme‐Based Biofilm Prevention Approaches in the Food Industry

Begum

Mizan

et al. 2018

Comp Rev Food Sci Food Safe

115

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Food poisoning and foodborne diseases are a growing public health concern worldwide. Approximately 30 known and many unknown pathogens are the main culprits for these conditions. Biofilms are a heterogeneous living‐form of pathogens and are considered a safe haven for their pathogenicity. In the field of food processing, the persistence of biofilms results in an increased likelihood of food contamination, which ultimately compromises overall food quality and safety. Because of the robust heterogeneity and resistant phenotypic nature of biofilms, the impairment of biofilms is very challenging when using conventional cleaning agents/antibiotics. Therefore, the development of alternative approaches is of great interest to the food industry. Recently, many researchers have found that use of enzymes can provide an exciting and effective therapeutic approach for solving biofilm‐associated problems in the food industry, because enzymes are involved in almost every stage of biofilm detachment and degradation. Here, we describe biofilm‐associated problems in the food industry and recent advances in enzyme‐based biofilm impairment strategies. We also highlight major limitations, challenges, and possible prospects of enzyme‐based biofilm‐targeting technologies.

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Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry

Cited by 193 publications

References 145 publications

Bacteriophages on dairy foods

Bacteriophages on dairy foods

Silver nanoparticles as an effective disinfectant: A review

Advances and Future Prospects of Enzyme‐Based Biofilm Prevention Approaches in the Food Industry

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