Novel phage-based bio-processing of pathogenic Escherichia coli and its biofilms

Abstract

To explore new approaches of phage-based bio-process of specifically pathogenic Escherichia coli bacteria in food products within a short period. One hundred and forty highly lytic designed coliphages were used. Escherichia coli naturally contaminated and Enterohemorrhagic Escherichia coli experimentally inoculated samples of lettuce, cabbage, meat, and egg were used. In addition, experimentally produced biofilms of E. coli were tested. A phage concentration of 10(3) PFU/ml was used for food products immersion, and for spraying of food products, 10(5) PFU/ml of a phage cocktail was used by applying a 20-s optimal dipping time in a phage cocktail. Food samples were cut into pieces and were either sprayed with or held in a bag immersed in lambda buffer containing a cocktail of 140 phages. Phage bio-processing was successful in eliminating completely E. coli in all processed samples after 48 h storage at 4°C. Partial elimination of E. coli was observed in earlier storage periods (7 and 18 h) at 24° and 37°C. Moreover, E. coli biofilms were reduced >3 log cycles upon using the current phage bio-processing. The use of a phage cocktail of 140 highly lytic designed phages proved highly effective in suppressing E. coli contaminating food products. Proper decontamination/prevention methods of pathogenic E. coli achieved in this study can replace the current chemically less effective decontamination methods.

Natural solution to antibiotic resistance: bacteriophages ‘The Living Drugs’

“…These are being exploited in various areas of biotechnology, including rapid bacterial detection (Stewart et al 1993; McIntyre et al 1996; Stewart et al 1998; Favrin et al 2001, 2003; Jassim and Griffiths 2007; Rees and Loessner 2009; Jassim et al 2011), food bioprocessing (Jassim et al 2012) and removal of bacterial biofilm (Hibma et al 1997; Jassim et al 2012). …”

“…Phages can be bactericidal, they can increase in number responding to the incidence of pathogens over the course of treatment, tend to only minimally disrupt normal flora, are equally effective against antibiotic-resistant bacteria, are often easily discovered, seem to be capable of disrupting bacterial biofilms, and can have low inherent toxicities. The exploitation of phages as a realistic approach in the control of pathogens has attracted considerable interest in recent years (Sulakvelidze et al 2001; Merril et al 2003; Jassim et al 2012), because of the emergence of antibiotic-resistant bacteria.…”

A review of microbial biofilms of produce: Future challenge to food safety

“…Several successful studies of bacteriophages and biofilms control on produce are already published (171,172). In a recent report, Jassim et al (173) observed a >3 log reduction in E. coli biofilms populations in lettuce, cabbage, meat, and egg using phages. Commercial-based phages for control of L. monocytogenes in meat and cheese food applications are already in progress in the Netherlands (www.ebifoodsafety.com) (174).…”

Bacteriophages: Practical Applications for Nature's Biocontrol

“…It may therefore be better to view phages as not merely parasitic on the host cells but as 2 1 Enhanced Bacteriophages opportunistic biological, living agents where survival depends not only on the host cell for its propagation but is also influenced by several environmental biophysical factors including virophages, nutrients (macronutrients and micronutrients), temperature, light, solar UV radiation, pH, cation (+ve ion) concentrations, salinity, seasonal variations, microbial community and other environmental forces Limoges 2013, 2014). These factors can either impede or expedite phage-host interactions and the resultant viral infection and killing of the bacterial cell, which is a necessary outcome of successful phage therapies and biocontrols using lytic phages (Jassim et al 2012;. Phages that are best equipped to survive and reproduce perpetuate the highest frequency of their dominant genes to descendant populations.…”