Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

Dykes, Gary A.; Moorhead, S.M.

doi:10.1016/s0168-1605(01)00710-3

Cited by 75 publications

(37 citation statements)

References 21 publications

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“…Briefly, phages were tested in foods contaminated with strains of Campylobacter (19,35), Escherichia coli (1, 41), Enterobacter (28), Pseudomonas (17, 23), Brochothrix (24), Salmonella (31,33,40,43,53), and Listeria (10,16,32,33,34). However, a weak point of most approaches was the use of uncharacterized, sometimes temperate phages.…”

mentioning

confidence: 99%

Virulent Bacteriophage for Efficient Biocontrol of Listeria monocytogenes in Ready-To-Eat Foods

Guenther

Huwyler

Richard

et al. 2009

Appl Environ Microbiol

405

289

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Food-borne Listeria monocytogenes is a serious threat to human health, and new strategies to combat this opportunistic pathogen in foods are needed. Bacteriophages are natural enemies of bacteria and are suitable candidates for the environmentally friendly biocontrol of these pathogens. In a comprehensive set of experiments, we have evaluated the virulent, broad-host-range phages A511 and P100 for control of L. monocytogenes strains Scott A (serovar 4b) and WSLC 1001 (serovar 1/2a) in different ready-to-eat (RTE) foods known to frequently carry the pathogen. Food samples were spiked with bacteria (1 ؋ 10 3 CFU/g), phage added thereafter (3 ؋ 10 6 to 3 ؋ 10 8 PFU/g), and samples stored at 6°C for 6 days. In liquid foods, such as chocolate milk and mozzarella cheese brine, bacterial counts rapidly dropped below the level of direct detection. On solid foods (hot dogs, sliced turkey meat, smoked salmon, seafood, sliced cabbage, and lettuce leaves), phages could reduce bacterial counts by up to 5 log units. Variation of the experimental conditions (extended storage over 13 days or storage at 20°C) yielded similar results. In general, the application of more phage particles (3 ؋ 10 8 PFU/g) was more effective than lower doses. The added phages retained most of their infectivity during storage in foods of animal origin, whereas plant material caused inactivation by more than 1 log 10 . In conclusion, our data demonstrate that virulent broad-host-range phages, such as A511 and P100, can be very effective for specific biocontrol of L. monocytogenes in contamination-sensitive RTE foods.Listeria monocytogenes is an opportunistic human pathogen, widely distributed in the environment and transmitted to humans and animals via contaminated foods (50). The organism is well adapted to very different environmental conditions encountered in foods; it tolerates high levels of salt content (10 to 20%), can grow at pH values below 6, with low oxygen, and at temperatures down to 1°C (48). L. monocytogenes causes listeriosis, a severe disease which may result in septicemia, meningitis, encephalitis, or loss of the fetus during pregnancy (52). Although listeriosis is comparatively rare compared to other food-borne infections, the high mortality rate of 15 to 40% is of great concern (49, 52). Cases of sporadic and epidemic listeriosis are increasing (4, 6, 11), and it has been estimated that about 2,000 hospitalizations and 500 deaths occur annually in the United States as a result of the consumption of Listeria in foods (39). Although many foods can serve as vehicles for this pathogen, Listeria was often isolated from ready-to-eat (RTE) foods, such as milk and cheeses, cold-cut meats, smoked fish, seafood, and vegetables (45). RTE foods have been implicated in most of the major listeriosis outbreaks in the last 30 years (13,18,20,21,42,(45)(46)(47). Of particular concern is the fact that they are consumed directly, without a final bactericidal processing step. Since the preservation methods applicable to minimally processed RTE foods of...

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mentioning

confidence: 99%

Virulent Bacteriophage for Efficient Biocontrol of Listeria monocytogenes in Ready-To-Eat Foods

Guenther

Huwyler

Richard

et al. 2009

Appl Environ Microbiol

405

289

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“…[5][6][7][8][9] Phage therapy has been investigated for efficacy in red meat producing animals (cattle, sheep, swine) and white meat producing animals (poultry). Several studies have investigated the use of phages either alone, or in a cocktail, to control foodborne pathogens in sheep and cattle.…”

Section: Pre-harvest Control Of Foodborne Pathogens In Food Producingmentioning

confidence: 99%

“…7 Others have assessed the phage-based control of L. monocytogenes in meat, with research studies demonstrating that the combination of a L. monocytogenes phage and nisin (a bacteriocin produced by lactic acid bacteria that is approved for use in ready to eat meats to control the presence of L. monocytogenes) provided an antimicrobial effect against L. monocytogenes in broth, but not in buffer or raw beef, 5 leading the researchers to conclude that the use of nisin and bacteriophages has potential to control L. monocytogenes in meats, but more research detailing the ecological aspects of complex systems like foods must be achieved before any practical use of these treatments can be realized. 5 Atterbury et al 36 conducted experiments using phages to reduce Campylobacter jejuni on chicken skin. At 4°C, Campylobacter recovery from controls inoculated with 10 6 and 10 4 CFU remained constant through the entire course of the experiment, and in chicken samples inoculated with the lowest phage titer (10 3 PFU), no significant reduction in C. jejuni numbers was observed.…”

Section: Post-harvest Control Of Foodborne Pathogens In Meat Fresh Pmentioning

confidence: 99%

Phage-based biocontrol strategies to reduce foodborne pathogens in foods

Goodridge¹,

2011

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“…Work on sea-food involved L. monocytogenes almost exclusively (Guenther et al, 2009;Soni and Nannapaneni, 2010;Soni et al, 2010) and those on dairy products focused on L. monocytogenes and staphylococci (Carlton et al, 2005;Garcia et al, 2007;Schellekens et al, 2007). The overall conclusion might be that frequently the bacterial titres are reduced significantly and even go below detectable levels, especially when concentrated bacteriophage preparations are used and when the treatment is combined with nisin or proceeds at room temperature, instead of under the usual refrigerated conditions (Bigwood et al, 2008;Dykes and Moorhead, 2002;Garcia et al, 2010). In some cases, bacterial recovery was detected upon prolonged incubation.…”

Section: Bacteriophages As Antibacterial Agents In Foodsmentioning

confidence: 99%

Scientific Opinion on the evaluation of the safety and efficacy of Listex™ P100 for the removal of Listeria monocytogenes surface contamination of raw fish

2012

EFS2

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Studies evaluating the safety and efficacy of Listex™ P100 to reduce Listeria monocytogenes contamination on raw fish were assessed. The material should not present human toxicological problems because the bacteriophage P100, used as active principle, is not regarded as harmful to consumers nor to organisms other than Listeria spp., and because the fabrication parameters do not include anything obvious that might compromise safety. Data of studies considered indicate that Listex™ P100 is listericidal on inoculated catfish and salmon samples, but do not allow definitive conclusions on efficacy in reducing L. monocytogenes counts on raw fish nor on its impact on L. monocytogenes contamination levels in finished product. It was not possible to estimate the potential listeriosis risk reduction by treating raw fish with Listex™ P100. The data were not adequate to allow firm conclusions on persistence or activity of P100 in stored fish. The proposed use of Listex™ P100 is unlikely to result in emergence of reduced susceptibility to biocides and/or resistance to key therapeutic antimicrobials: however, this conclusion may need verification. No information was provided on survival of P100 in processing wastewater or the environment, or on the potential accumulation of naturally P100 resistant L. monocytogenes variants. Pilot and industrial scale studies should consider parameters affecting decontaminating efficacy, and should verify that application on raw fish has an impact on reduction of L. monocytogenes contamination on the final product. The persistence or activity of P100 as well as potential changes in L. monocytogenes counts should be evaluated during fish storage. Tests to investigate potential development of resistance or reduced susceptibility to biocides and key therapeutic antimicrobials, following use of Listex™ P100, are recommended. The continuous effectiveness of Listex™ P100 against L. monocytogenes and the potential for selection and dominance of strains naturally‐resistant to P100 should be monitored.

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Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

Cited by 75 publications

References 21 publications

Virulent Bacteriophage for Efficient Biocontrol of Listeria monocytogenes in Ready-To-Eat Foods

Virulent Bacteriophage for Efficient Biocontrol of Listeria monocytogenes in Ready-To-Eat Foods

Phage-based biocontrol strategies to reduce foodborne pathogens in foods

Scientific Opinion on the evaluation of the safety and efficacy of Listex™ P100 for the removal of Listeria monocytogenes surface contamination of raw fish

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