The role of food compounds and emerging technologies on phage stability

García-Anaya, Mayra C.; Sepúlveda, D.R.; Rios-Velasco, Claudio; Zamudio‐Flores, Paul Baruk; Sáenz-Mendoza, Alma I.; Acosta-Muñíz, Carlos H.

doi:10.1016/j.ifset.2020.102436

Cited by 15 publications

(12 citation statements)

References 44 publications

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“…Other factors should also be considered, such as the presence of molecules with antiphage activity (e.g., organic acids, tannins). Other substances have been identified as responsible for antiviral activity, including high salt and sucrose concentrations, fatty acids, alcohols, retinoids, and cationic compounds [65].…”

Section: Effect Of Phage Cocktail Application Methodsmentioning

confidence: 99%

Use of Phage Cocktail for Improving the Overall Microbiological Quality of Sprouts—Two Methods of Application

Gientka

Wójcicki

Żuwalski

et al. 2021

Applied Microbiology

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Background: the aim of this study was to improve the overall microbiological quality of five different sprouts (alfalfa, kale, lentil, sunflower, radish) using newly isolated bacteriophages. Method: in this study we had isolated from sewage 18 bacteriophages targeting bacteria dominant in sprouts. Five selected bacteriophage strains were photographed using a transmission electron microscope (TEM), and we analyzed the rate of attachment, resistance to chloroform, the burst size, and the latency period. Two methods of application of the phage cocktail were investigated: spraying, and an absorption pad. Results: the spraying method was significantly more efficient, and the maximum reduction effect after 48 h of incubation was 1.5 log CFU/g. Using pads soaked with phage lysate reduced the total number of bacteria to only about 0.27–0.79 log CFU/g. Conclusion: the reduction of bacteria levels in sprouts depended on the method of phage application. The blind strategy for searching phage targeting bacteria dominant in sprouts can be useful and economically beneficial as a starting point for further investigation in phage cocktail application for improving the overall microbiological quality of food. The main result of our research is to improve the overall quality of kale and radish sprouts by spraying them with a phage cocktail.

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Section: Effect Of Phage Cocktail Application Methodsmentioning

confidence: 99%

Use of Phage Cocktail for Improving the Overall Microbiological Quality of Sprouts—Two Methods of Application

Gientka

Wójcicki

Żuwalski

et al. 2021

Applied Microbiology

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“…There are some challenges with regard to phage application in foods. In food matrices, a crucial factor in the effectiveness of phage treatment is the phage stability into the food; however, a constant phage titer is difficult to maintain since food systems are so complex [ 64 , 65 ]. Phage viability or phage attachment to the bacterial cell wall can be affected by any change in the structure of the phage.…”

Section: Bacteriophagesmentioning

confidence: 99%

“…Phages lose their bioactivity in the presence of acidic compounds and enzymes. Antiphage activity of certain food compounds, which are originated from plant, animal, and other sources, such as dairy proteins, retinoids, alcohols, fatty acids, high sucrose and ionic (NaCl) concentrations, and cationic compounds, were discussed [ 65 ].…”

Section: Bacteriophagesmentioning

confidence: 99%

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Puligundla

Lim

2022

Foods

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Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods.

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“…In Treatment with a phage cocktail of 3 Salmonella phages successfully reduced 44%-63% of biofilm on 96-well plate and could achieve a reduction of 6.42 log 10 CFU/ml of biofilm in the stainless-steel surface Islam et al (2019) and sugar concentration, retinoids, etc.) (García-Anaya et al, 2020) which regulates direct application of phage and its subsistence in the food matrix reducing its efficacy. Direct assimilation of bacteriophages as an antimicrobial agent in active packaging systems can limit the effects of food properties on stability of the phages as well as promote controlled release.…”

Section: Streptococcus Pneumoniamentioning

confidence: 99%

“…Henderson et al (2019) reported, the regrowth of Listeria monocytogenes in cheese during long-term storage even after significant initial reduction. It could be due to several factors like inhibition of phage-host interaction due to nonspecific binding of phage to the particles of food matrices (García-Anaya et al, 2020), phage degradation, and the emergence of phage resistant subpopulation. (Henderson et al, 2019).…”

Section: Time Of Applicationmentioning

confidence: 99%

Bacteriophages: An organic approach to food decontamination

Deka

Annapure

Shirkole

et al. 2021

Food Processing Preservation

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Combating pathogenic and spoilage-causing bacteria has been a concern for agrifood sectors. Also, outbreaks affecting human health, impeding socio-economic development and world economy, and the rising incidence of bacterial resistance toward antibiotics require better control measures. Bacteriophages act as an efficient antibacterial tool to inhibit the growth of pathogenic as well as spoilage bacteria.Phages are target-specific and inactive toward eukaryotes enabling their application pertinent to the food industry. However, sensitivity to specific environmental conditions reduces their stability during storage. As an all-natural, easily accessible antibacterial agent in the biosphere, the application of these organisms in food industry gives them an edge over other available decontamination methods. This article discusses in detail the recent pre-and post-harvest application of phages, their effect against biofilms, and as potential antimicrobial active packaging material. It also provides insight into the present commercialized phage products and various parameters crucial for upscaling phages. Novelty impact statement• Phages are promising tools for control of bacterial contamination in food products.• Activity of phages are highly dependent on phage-host concentration and food matrix on which they are loaded.• Adaptive evolution could be a solution to overcome high-temperature setbacks associated with phage application.

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The role of food compounds and emerging technologies on phage stability

Cited by 15 publications

References 44 publications

Use of Phage Cocktail for Improving the Overall Microbiological Quality of Sprouts—Two Methods of Application

Use of Phage Cocktail for Improving the Overall Microbiological Quality of Sprouts—Two Methods of Application

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Bacteriophages: An organic approach to food decontamination

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