SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds

Zhang, Xuan; Niu, Yan D.; Nan, Yuchen; Stanford, Kim; Holley, Rick; McAllister, Tim A.; Narváez‐Bravo, Claudia

doi:10.1016/j.ijfoodmicro.2019.108250

Cited by 68 publications

(51 citation statements)

References 44 publications

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“…Bacteriophage infection and lysis of enteric bacteria has been shown to occur at temperatures as low as 4 °C ( Jurczak-Kurek et al., 2016 ). Inactivation of S. enterica at 5 and 10 °C and reports of higher activity at chill temperatures than at 20 °C provides evidence that bacteriophage retain the ability to infect Salmonella at low temperatures ( Leverentz et al., 2001 , Zhang et al., 2019 ).…”

Section: Resultsmentioning

confidence: 98%

“…A three-strain bacteriophage cocktail applied at a density of 7.5 × 10 7 PFU/cm 2 after inoculation reduced populations of Escherichia coli O157:H7 on cantaloupe and lettuce by 2.87 log CFU/g and 1.92 log CFU/g, respectively, after 2 days of storage at 4 °C ( Sharma et al., 2009 ). S. enterica populations were reduced by 1 log CFU/g on lettuce and 0.90 log CFU/g on mung bean sprouts stored at 2 °C and 10 °C for 72 h after treatment with a commercial cocktail (SalmoFresh™) containing 10 8 PFU/mL of six bacteriophages ( Zhang et al., 2019 ). Leverentz et al.…”

Section: Resultsmentioning

confidence: 99%

“…There have been a few attempts to use bacteriophages for the control of S. enterica on leafy vegetables and fresh-cut melon ( Leverentz et al., 2001 , Spricigo et al., 2013 , Zhang et al., 2019 ). The results of the aforementioned research have shown bacteriophages to reduce Salmonella populations on sprouts and lettuce ( Leverentz et al., 2001 , Spricigo et al., 2013 , Ye et al., 2010 , Zhang et al., 2019 ). The present work was carried out to determine the efficacy of a bacteriophage cocktail against several strains of S. enterica on Romaine lettuce leaf and cantaloupe tissues.…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail

Wong

Delaquis

Goodridge

et al. 2020

Current Research in Food Science

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Salmonella enterica ( S. enterica ) is a causative agent of multiple outbreaks of foodborne illness associated with fresh produce, including pre-cut melon and leafy vegetables. Current industrial antimicrobial interventions have been shown to reduce microbial populations by <90%. Consequently, bacteriophages have been suggested as an alternative to chemical sanitizers. Seven S. enterica strains from four serovars (10 5 CFU/mL) were separately inoculated onto excised pieces of Romaine lettuce leaf and cantaloupe flesh treated with a five-strain bacteriophage cocktail 24 h before S. enterica inoculation. S. enterica , total aerobic populations and water activity were measured immediately after inoculation and after 1 and 2 days of incubation at 8 °C. The efficacy of the bacteriophage cocktail varied between strains. Populations of S. enterica Enteritidis strain S3, S. Javiana S203, S. Javiana S200 were reduced by > 3 log CFU/g and S. Newport S2 by 1 log CFU/g on both lettuce and cantaloupe tissues at all sampling times. In contrast, populations of strains S. Thompson S193 and S194 were reduced by 2 log CFU/g on day 0 on lettuce, but were not significantly different (P > 0.05) from the controls thereafter, S. Newport S195 populations were reduced on lettuce by 1 log CFU/g on day 0 and no reductions were found on cantaloupe tissue. Both aerobic populations and water activity were higher on cantaloupe than on lettuce. The water activity of lettuce decreased significantly (P < 0.05) from 0.845 ± 0.027 on day 0–0.494 ± 0.022 on day 1, but that of cantaloupe remained between 0.977 and 0.993 from day 0–2. The results of this study showed that bacteriophages can reduce S. enterica populations on lettuce and cantaloupe tissues but that the magnitude of the effect was strain-dependent.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail

Wong

Delaquis

Goodridge

et al. 2020

Current Research in Food Science

View full text Add to dashboard Cite

show abstract

“…For instance, a commercial phage preparation called LISTEX™ P100 intended to be used on ready-to-eat meat and poultry products has already been approved for use as a food processing aid by Canada, United States of America and Netherlands [31]. Also, SalmoFresh™, a lytic Salmonella bacteriophage cocktail containing six Salmonella phages, has been granted GRAS status by the FDA [117]. Currently, also EFSA is evaluating the use of bacteriophages in food products with recommendations from EFSA's BIOHAZ Panel that, to further assess phage safety in foods, it is necessary to evaluate the persistence of bacteriophages in foods and their ability to prevent recontamination with bacterial pathogens, research for specific combinations of bacteriophages, pathogens and foods [118].…”

Section: Chicken Cheesementioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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“…Phage treatment as a natural remedy against bacterial infections in the food industry has been reported in numerous peer-reviewed articles and books within the past decades [22][23][24][25][26][27], with the first work published as early as in the 1930s [28]. Phage products intended for use in the food industry are already commercially available and have been proven to be useful in protecting a vast range of food and crops [24,[29][30][31][32].…”

Section: Bacterial Disease and Spoilage In The Fish And Seafood Industrymentioning

confidence: 99%

Phages as a Cohesive Prophylactic and Therapeutic Approach in Aquaculture Systems

2020

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Facing antibiotic resistance has provoked a continuously growing focus on phage therapy. Although the greatest emphasis has always been placed on phage treatment in humans, behind phage application lies a complex approach that can be usefully adopted by the food industry, from hatcheries and croplands to ready-to-eat products. Such diverse businesses require an efficient method for combating highly pathogenic bacteria since antibiotic resistance concerns every aspect of human life. Despite the vast abundance of phages on Earth, the aquatic environment has been considered their most natural habitat. Water favors multidirectional Brownian motion and increases the possibility of contact between phage particles and their bacterial hosts. As the global production of aquatic organisms has rapidly grown over the past decades, phage treatment of bacterial infections seems to be an obvious and promising solution in this market sector. Pathogenic bacteria, such as Aeromonas and Vibrio, have already proved to be responsible for mass mortalities in aquatic systems, resulting in economic losses. The main objective of this work is to summarize, from a scientific and industry perspective, the recent data regarding phage application in the form of targeted probiotics and therapeutic agents in aquaculture niches.

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SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds

Cited by 68 publications

References 44 publications

Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail

Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

Phages as a Cohesive Prophylactic and Therapeutic Approach in Aquaculture Systems

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