Phages in the global fruit and vegetable industry

Żaczek, Maciej; Weber‐Dąbrowska, Beata; Górski, Andrzej

doi:10.1111/jam.12700

Cited by 48 publications

(24 citation statements)

References 81 publications

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“…It has been concluded that bacteriophages could reduce the number of pathogens by at least one log or 90% (Zaczek et al, 2015). So, at least for Enterohaemorhagic E. coli, Salmonella Sp, and Listeria monocytogenes , the use of bacteriophages could be useful as one amongst several hurdles to ensure food safety.…”

Section: Abiotic Factors To Be Considered In the Hurdle Approachmentioning

confidence: 99%

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

et al. 2018

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Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.

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Section: Abiotic Factors To Be Considered In the Hurdle Approachmentioning

confidence: 99%

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

et al. 2018

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“…The use is limited due to regulatory restrictions, pathogen resistance development, and consumers' demands. 2 Biocontrol of bacterial plant pathogens using bacteriophages (phages) has gained increased attention in agriculture as an alternative treatment, 3,4 and several studies have demonstrated the potential of phages to control fire blight. Phage-treatment significantly reduced the number of viable E. amylovora and symptom development in vitro, 5,6 on immature pear fruit, 7,8 on detached flowers, 8,9 and on apple trees.…”

Section: Introductionmentioning

confidence: 99%

Protection ofErwinia amylovorabacteriophage Y2 from UV-induced damage by natural compounds

et al. 2015

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Bacteriophages have regained much attention as biocontrol agents against bacterial pathogens. However, with respect to stability, phages are biomolecules and are therefore sensitive to a number of environmental influences. UV-irradiation can readily inactivate phage infectivity, which impedes their potential application in the plant phyllosphere. Therefore, phages for control of , the causative agent of fire blight, need to be protected from UV-damage by adequate measures. We investigated the protective effect of different light-absorbing substances on phage particles exposed to UV-light. For this, natural extracts from carrot, red pepper, and beetroot, casein and soy peptone in solution, and purified substances such as astaxanthin, aromatic amino acids, and Tween 80 were prepared and tested as natural sunscreens for phage. All compounds were found to significantly increase half-life of UV-irradiated phage particles and they did not negatively affect phage viability or infectivity. Altogether, a range of readily available, natural substances are suitable as UV-protectants to prevent phage particles from UV-light damage.

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“…Polyvalent phages can be used in search and for creating antimicrobial agents based on bacterial viruses (Sadunishvili, 2013;Żaczek et al, 2015). The isolated phages may be considered as an effective component in the creation of therapeutic phage mixtures (Rene et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

Prospective Use of Bacteriophages as Agents to Combat Phytopathogenic Bacteria of Potatoes

Sovinska¹,

Korotyeyeva²,

Andriychuk³

2017

AgricultForest

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SUMMARYPlant diseases caused by bacteria are a serious problem in the cultivation and storage of agricultural products. During the last years bacteriophages have attracted increased research interest as a realistic environmentally friendly means for controlling bacterial diseases. The main objective of the study was to characterize the bacteriophages that could be used in the search for and developing the antimicrobial agents based on bacterial viruses. Four isolates of bacteriophages specific to bacteria from Pseudomonas genus were isolated from potato samples with typical symptoms of bacterial disease. These phage isolates differed in terms of the morphology of their negative colonies. Slight variation in the morphology of studied phages was observed using electron microscopy. A group of phages was identified as Podoviridae family of Caudovirales order (icosahedral head without long tail, small size -head diameter 43 ± 1 nm, tail length 1 ± 0,5 nm). To identify host range/specificity of isolated phages, we analyzed the spectrum of lytic activity against 15 strains of phytopathogenic bacteria. Our research revealed that among four phage samples three expressed lytic activity against different strains of phytopathogenic bacteria. The aforementioned data enable us to conclude that these three isolates with broad spectrum of lytic activity can be used as perspective biologic agents in control of bacteriosis. Thereby phages from our collection could be of therapeutic interest, they have the potential to be used in future prospects for phage therapy research.

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Phages in the global fruit and vegetable industry

Cited by 48 publications

References 81 publications

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

Protection ofErwinia amylovorabacteriophage Y2 from UV-induced damage by natural compounds

Prospective Use of Bacteriophages as Agents to Combat Phytopathogenic Bacteria of Potatoes

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