Use of epifluorescence microscopy to assess the effectiveness of phage P100 in controlling Listeria monocytogenes biofilms on stainless steel surfaces

Montañez-Izquierdo, Vanessa Yelina; Salas-Vázquez, Dora I.; Jerez, José Juan Rodríguez

doi:10.1016/j.foodcont.2011.08.016

Cited by 56 publications

(32 citation statements)

References 52 publications

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“…There was a direct correlation between population and fluorescence signal of cells (Bron et al, 2006; Montañez-Izquierdo et al, 2012). Multilayers located at different depths and cells aggregates in the biofilms resulted in different fluorescence intensity (Webster et al, 2004).…”

Section: Discussionmentioning

confidence: 90%

Removal of Foodborne Pathogen Biofilms by Acidic Electrolyzed Water

et al. 2017

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Biofilms, which are complex microbial communities embedded in the protective extracellular polymeric substances (EPS), are difficult to remove in food production facilities. In this study, the use of acidic electrolyzed water (AEW) to remove foodborne pathogen biofilms was evaluated. We used a green fluorescent protein-tagged Escherichia coli for monitoring the efficiency of AEW for removing biofilms, where under the optimal treatment conditions, the fluorescent signal of cells in the biofilm disappeared rapidly and the population of biofilm cells was reduced by more than 67%. Additionally, AEW triggered EPS disruption, as indicated by the deformation of the carbohydrate C-O-C bond and deformation of the aromatic rings in the amino acids tyrosine and phenylalanine. These deformations were identified by EPS chemical analysis and Raman spectroscopic analysis. Scanning electron microscopy (SEM) images confirmed that the breakup and detachment of biofilm were enhanced after AEW treatment. Further, AEW also eradicated biofilms formed by both Gram-negative bacteria (Vibrio parahaemolyticus) and Gram-positive bacteria (Listeria monocytogenes) and was observed to inactivate the detached cells which are a potential source of secondary pollution. This study demonstrates that AEW could be a reliable foodborne pathogen biofilm disrupter and an eco-friendly alternative to sanitizers traditionally used in the food industry.

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Section: Discussionmentioning

confidence: 90%

Removal of Foodborne Pathogen Biofilms by Acidic Electrolyzed Water

et al. 2017

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“…Contamination may occur at different points (4,5), from the contaminated raw milk, to the plant environment and the equipment, to the heating process. The ubiquity of bacteria (2) and biofilm formation on many various surfaces (e.g., stainless steel, glass, wood, plastic, carton) are considered major factors in the increasing incidence of cross-contamination (18,19). The three isolates of L. monocytogenes identified through the cultural method were determined to have the hly gene (732 bp).…”

Section: Discussionmentioning

confidence: 99%

Detection of the contamination sources of Listeria monocytogenes in pickled white cheese production process line and genotyping with the pulsed-field gel electrophoresis method

Telli¹,

Güner²,

Dönmez³

et al. 2016

Turk J Vet Anim Sci

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“…Similarly, phage P100 treatment reduced the population of different L. monocytogenes serotypes in biofilms formed on polystyrene microtiter plates and on stainless steel coupons, achieving reductions of 3.5 -to 5.4-log 10 CFU/cm 2 in the latter (Soni & Nannapaneni, 2010b). Phage P100 completely inactivated L. monocytogenes in mature biofilms formed on stainless steel surfaces (5.3 log 10 CFU/cm 2 reduction at 48 h), and phage titers were reported to remain stable or even increase during the study period (Montanez-Izquierdo et al, 2012). Phages LiMN4L, LiMN4p and LiMN17 (applied singly or as a cocktail) were shown to be effective in controlling three seafood-borne L. monocytogenes strains in mature biofilms formed on stainless steel surfaces either clean or soiled with fish proteins (Ganegama Arachchi et al, 2013).…”

Section: Listeria Monocytogenesmentioning

confidence: 93%

Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria

Pulido

Grande

Gálvez

et al. 2015

Critical Reviews in Biotechnology

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Bacteriophages have attracted great attention for application in food biopreservation. Lytic bacteriophages specific for human pathogenic bacteria can be isolated from natural sources such as animal feces or industrial wastes where the target bacteria inhabit. Lytic bacteriophages have been tested in different food systems for inactivation of main food-borne pathogens including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Shigella spp., Campylobacter jejuni and Cronobacter sakazkii, and also for control of spoilage bacteria. Application of lytic bacteriophages could selectively control host populations of concern without interfering with the remaining food microbiota. Bacteriophages could also be applied for inactivation of bacteria attached to food contact surfaces or grown as biofilms. Bacteriophages may receive a generally recognized as safe status based on their lack of toxicity and other detrimental effects to human health. Phage preparations specific for L. monocytogenes, E. coli O157:H7 and S. enterica serotypes have been commercialized and approved for application in foods or as part of surface decontamination protocols. Phage endolysins have a broader host specificity compared to lytic bacteriophages. Cloned endolysins could be used as natural preservatives, singly or in combination with other antimicrobials such as bacteriocins.

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Use of epifluorescence microscopy to assess the effectiveness of phage P100 in controlling Listeria monocytogenes biofilms on stainless steel surfaces

Cited by 56 publications

References 52 publications

Removal of Foodborne Pathogen Biofilms by Acidic Electrolyzed Water

Removal of Foodborne Pathogen Biofilms by Acidic Electrolyzed Water

Detection of the contamination sources of Listeria monocytogenes in pickled white cheese production process line and genotyping with the pulsed-field gel electrophoresis method

Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria

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