Reduction of Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a bacteriophage mixture and trans-cinnamaldehyde

Viazis, Stelios; Akhtar, Mastura; Fęirtag, Joellen M.; Diez-Gonzalez, Francisco

doi:10.1016/j.fm.2010.09.009

Cited by 125 publications

(73 citation statements)

References 52 publications

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“…Still, when the treatments were combined, no bacteria were recovered after 10 min at all temperatures and inoculum levels. 46 In contrast to the previous studies, bacterial numbers were not reduced at low temperatures. This result may be due to the relatively short time of incubation (24 h in this study, as compared with up to 7 d) at refrigeration temperatures, and not the efficacy of the phage cocktail at low temperatures.…”

Section: O N O T D I S T R I B U T Econtrasting

confidence: 82%

“…45 Following up on this work, the same research group investigated the ability of the BEC8 cocktail alone, and in combination with the essential oil trans-cinnamaldehyde (TC), to reduce the presence of a mixture of E. coli O157:H7 strains on whole baby romaine lettuce and baby spinach leaves. 46 The bacterial strains were spot inoculated onto the leaves at low (10 4 ), medium (10 5 ), and high concentrations (10 6 CFU/ml). After the leaves were dried, the phage cocktail was applied at a concentration of approximately 10 6 PFU/leaf, either alone, or in combination with TC (0.5% v/v).…”

Section: O N O T D I S T R I B U T Ementioning

confidence: 99%

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Phage-based biocontrol strategies to reduce foodborne pathogens in foods

Goodridge¹,

2011

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Section: O N O T D I S T R I B U T Econtrasting

confidence: 82%

Section: O N O T D I S T R I B U T Ementioning

confidence: 99%

Phage-based biocontrol strategies to reduce foodborne pathogens in foods

Goodridge¹,

2011

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“…Phage concentrations of 10 Escherechia coli O157:H7 is a highly prevalent pathogen with low infectious dose commonly found on surfaces. The potential of a cocktail of E. coli O157:H7-specific phages (BEC8) against Escherichia coli (EHEC) O157:H7 strains has been investigated on various food processing surface materials i.e., Stainless Steel Chip (SSC), Ceramic Tile Chip (CTC) and High-Density Polyethylene Chip (HDPEC) (Viazis et al, 2011(Viazis et al, , 2015. The results demonstrated that the phage cocktail effectively killed EHEC mixture on all 3 hard surfaces in 1 h above room temperature conditions.…”

Section: Decontamination Of Inanimate Surfaces In Food-processing Facmentioning

confidence: 99%

“…Chemical disinfectants used during the processing of fresh cut leafy green commodities are not sufficient to kill foodborne pathogens attached to intact or cut surfaces of leafy greens and are primarily used to prevent cross contamination of leafy greens through water (Behrsing et al, 2003). The bacteriophages are naturally present in all fresh and non-processed foods, including fresh ground beef, fresh fruits and vegetables, raw skim milk, cheese and frozen mixed vegetables and thus, is a natural way of preventing bacterial contamination in foods (Viazis et al, 2011;Luo et al, 2012). The approach of using phages involves directly applying them to the food surfaces to eradicate or significantly reduce the number of specifically targeted foodborne bacterial pathogens contaminating the foods.…”

Section: Post-harvest Control Of Foodborne Pathogens By Direct Applicmentioning

confidence: 99%

“…The potential of ECP-100 in reducing E. coli contamination of cantaloupe slices and fresh-cut lettuce stored at refrigeration temperature 4°C was also evaluated (Sharma, 2013). Viazis et al (2011) investigated the efficacy of a mixture of eight lytic E. coli O157:H7 specific phages (10 7 PFU mLG 1 ) with different MOI levels (1, 10 and 100) over E. coli O157:H7 contaminated organic baby spinach and baby romaine lettuce leaves under various conditions (8, 23 and 37°C for 10 min, 1 and 24 h). The authors concluded that bacterial inactivation efficiency of phages increase with increasing temperature, MOI of bacteriophage and incubation period.…”

Section: Post-harvest Control Of Foodborne Pathogens By Direct Applicmentioning

confidence: 99%

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Lytic Bacteriophages as Biocontrol Agents of Foodborne Pathogens

Bhardwaj¹,

Bhardwaj²,

Deep³

et al. 2015

Asian J. of Animal and Veterinary Advances

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The present review focuses on applications of bacteriophages (also called 'Phages') in biocontrol of foodborne pathogens. Food borne diseases caused by bacterial pathogens are a threat to the human health and national economy. Further, there is an increase in multidrug resistance among bacterial pathogens and the conventional methods of food safety, generally involve use of chemicals having certain toxicity issues. The bacteriophages in contrast are natural enemies of bacteria and have regained their popularity as a natural biocontrol agent of bacterial pathogens. The bacteriophages are viruses that kill bacteria and are the most ubiquitous (total number estimated to be 10 30 -10 32 ) known organisms on earth. These are part of the normal microflora of all fresh and unprocessed foods and play a key role in maintaining microbial balance in every ecosystem where bacteria exist. Recently, there is a gaining interest among researchers regarding practical applications of bacteriophages to improve food safety. Many bacteriophage based preparations have been approved by regulatory authorities for their usage in food safety as food additives and disinfectants. Mainly, the application of phages for biocontrol of food pathogens are classified into three categories: (1) Pre-harvest control of foodborne pathogens in food producing livestock and poultry, (2) Decontamination of inanimate surfaces in food-processing facilities and other food establishments and (3) Post-harvest control of foodborne pathogens by direct applications of phages onto the harvested/processed foods. Commercially available phage products being marketed by several companies for reducing the presence of foodborne pathogenic bacteria in food and food production environment have been described and reviewed here.

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Bacteriophages and Food Safety

Woolston

Sulakvelidze

2015

Encyclopedia of Life Sciences

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Interest in using bacteriophages to improve food safety has been gaining momentum recently, driven by both the continued occurrence of foodborne outbreaks worldwide and the desire of consumers for natural foods. Bacteriophages are naturally part of the normal microflora of many foods, and the ‘phage biocontrol’ approach is based on the concept of using the right phage, in the right place, in the right concentration to control foodborne pathogens. This approach has been applied to three main areas of food safety: (1) pre‐harvest treatment of livestock, (2) decontamination of inanimate surfaces in the processing environment and (3) post‐harvest treatment (i.e. direct food applications). The last type of intervention has perhaps received the most attention, with an increasing number of studies supporting the idea that bacteriophages may provide a safe, environmentally friendly and effective approach for improving food safety, by significantly reducing contamination of various foods with specific foodborne bacterial pathogens. Key Concepts Bacteriophages may provide a safe, environmentally friendly and effective approach for significantly reducing contamination of various foods with foodborne bacterial pathogens. Several bacteriophage products are commercially available for use in pre‐harvest applications, on food contact surfaces and for direct food (post‐harvest) applications. Bacteriophages are specific; they kill the target pathogen and do not affect the natural microflora of foods. Bacteriophages can reduce levels of bacterial pathogens on food contact surfaces in as little as 5‐min contact time. Bacteriophages can reduce levels of the targeted bacterial pathogen on a variety of foods, including, but not limited to, dairy products, fruits and vegetables and poultry.

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Reduction of Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a bacteriophage mixture and trans-cinnamaldehyde

Cited by 125 publications

References 52 publications

Phage-based biocontrol strategies to reduce foodborne pathogens in foods

Phage-based biocontrol strategies to reduce foodborne pathogens in foods

Lytic Bacteriophages as Biocontrol Agents of Foodborne Pathogens

Bacteriophages and Food Safety

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