Control of Escherichia coli O157 on beef at 37, 22 and 4 °C by T5-, T1-, T4-and O1-like bacteriophages

Liu, H.; Niu, Yan D.; Meng, Ruiqiang; Wang, J.; Li, J.; Johnson, Roger P.; McAllister, Tim A.; Stanford, Kim

doi:10.1016/j.fm.2015.05.001

Cited by 45 publications

(21 citation statements)

References 24 publications

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“…The re-growth of E. coli observed in this study could be attributed to the inability of phage to reach all bacterial targets in the food matrix, resulting in E. coli multiplying in hard to reach protected areas (Guenther et al, 2012). Liu et al (2015) treated beef with individual phages as well as a bacteriophage cocktail and found similar reductions (also using a virucide in their enumeration process) in the E. coli 0157 counts after 24 h and 3 days storage at 4 o C. They also stored samples at abuse temperatures, however due to the short duration of storage (6 h) and much higher storage temperatures (22 and 37 o C) results are not comparable with this study. The results obtained indicate that refrigeration at 4 o C did not prevent infection, although the low temperature probably prolonged the phage latent period and thus time to bacterial lysis (Ly-Chatain et al, 2014).…”

Section: Biological Interventionmentioning

confidence: 81%

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Stratakos

Grant

2018

Food Microbiology

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Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log CFU/cm after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.

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Section: Biological Interventionmentioning

confidence: 81%

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Stratakos

Grant

2018

Food Microbiology

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“…Previously, we identified and systematically characterized a phage vB_EcoS_AKFV33 (AKFV33), a T5virus that possesses many of the desired features of a biocontrol agent [3]. Moreover, we found AKFV33 to be superior to phages T4virus, T1virus and rV5virus used individually or as phage cocktails for inactivating O157 STEC on refrigerated beef [4]. Since several T5virus phages have shown a diverse host range including Salmonella, non-O157 serogroups of STEC and Shigella [5][6][7][8][9][10], we hypothesized that AKFV33 may have lytic activity against other serogroups of STEC and Salmonella strains.…”

Section: Introductionmentioning

confidence: 99%

Effect of a bacteriophage T5virus on growth of Shiga toxigenic Escherichia coli and Salmonella strains in individual and mixed cultures

Niu

Liu

Johnson

et al. 2020

Virol J

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A previously isolated a bacteriophage, vB_EcoS_AKFV33 of T5virus, demonstrated great potential in biocontrol of Shiga toxigenic Escherichia coli (STEC) O157. This study further evaluated its potential as a biocontrol agent in broth culture against other important non-O157 serogroups of STEC and Salmonella. AKFV33 was capable of lysing isolates of STEC serogroups O26 (n = 1), O145 (n = 1) and Salmonella enterica serovars (n = 6). In a broth culture microplate system, efficacy of AKFV33 for killing STEC O26:H11, O145:NM and Salmonella was improved (P < 0.05) at a lower multiplicity of infection and sampling time (6-10 h), when STEC O157:H7 was also included in the culture. This phage was able to simultaneously reduce numbers of STEC and Salmonella in mixtures with enhanced activity (P < 0.05) against O157:H7 and O26:H11, offering great promise for control of multiple zoonotic pathogens at both pre and post-harvest.

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“…The wide applications of phages in agriculture, clinical use, diagnosis of the disease, veterinary bio-control and also food safety have been studied extensively (Heringa et al, 2010;Larbanoix et al, 2011;Bardina et al, 2012;Jaiswal et al, 2013;Zinno et al, 2014;Liu et al, 2015;Lone et al, 2016).…”

Section: Application Of Bacteriophagesmentioning

confidence: 99%

Bacteriophages and their applications

Thung¹,

Lee²,

Premarathne³

et al. 2018

Food Res.

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Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food we consume. They can be used efficiently in modern biotechnology, as well as alternatives to antibiotics for many antibiotic resistant bacterial strains. Phages can be used as vehicles for vaccines both DNA and protein, for the detection of pathogenic bacterial strain, as biocontrol agents in agriculture and food industry. This review outlines the properties as well as the influence of different external physical and chemical factors like temperature and acidity on phage persistence. A better understanding of the complex problem of phage sensitivity to external factors may be useful for other researchers working with phages. Furthermore, the applications of bacteriophages were described in this paper as well.

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Control of Escherichia coli O157 on beef at 37, 22 and 4 °C by T5-, T1-, T4-and O1-like bacteriophages

Cited by 45 publications

References 24 publications

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Effect of a bacteriophage T5virus on growth of Shiga toxigenic Escherichia coli and Salmonella strains in individual and mixed cultures

Bacteriophages and their applications

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